New Update
| Main ingredients | Puffed sorghum (jowar dhani), Ghee, Jaggery, Almonds, Pistachios |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 25-30 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 cups puffed sorghum (jowar dhani)
- 2 teaspoons ghee
- 1 cup chopped jaggery
- ¼ cup almonds, roasted and roughly chopped + for sprinkling
- 1 tablespoon chopped pistachios for sprinkling
Method
- Heat ghee in a pan, add puffed sorghum and saute till crisp. Transfer onto a large parat and set aside to cool.
- Melt jaggery in the same pan and cook till it reaches to hard ball consistency.
- Add the roasted sorghum and roasted almonds and mix till well combined.
- Immediately transfer the mixture into a greased and lined chikki tray. Spread the mixture evenly, sprinkle almonds and pistachios. Gently press the mixture while it is still warm.
- Level the top using a rolling pin. Immediately cut into pieces of desired shape. And set aside for 10-15 minutes.
- Remove from the tray, arrange on a serving plate and serve.
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