Mamra Sing Chikki Recipe | Peanuts & Puffed Rice Chikki

Chikkis are very popular sweet prepared at almost all places in India but the famous ones come from Lonavala, Matheran, Mahabaleshwar and Panchghani in Maharashtra. Chikkis are sweet bars or brittle made using Jaggery (Gud) with nuts, dry fruits or other ingredients rolled in. They are also made in to ball shapes. Even sugar is used in place of Jaggery (Gud) in some varieties of Chikki. You can make this wonderful sweet at home with this easy recipe and enjoy it with family. Jaggery helps in relieving cough and other cold symptoms usually found during months of November, December and January in India when the weather is cold. Thus, Chikkis are de facto standard for enjoying sweets during these months in almost all households. Here we have made Chikki using Popular ingredient Peanut and Mamra (Puffed Rice). Do try this Mamra Sing Chikki recipe this season!

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Ingredients:

1 Cup Grated Gud (Jaggery)

3 Tsp Water

1/2 Tbsp Ghee (Clarified Butter) + for Greasing

1/4 Tsp Cardamom Powder (Elaichi)

1/2 Cup Unsalted Peanuts (Peeled and slit to half)

1 Cup Puffed Rice (Mamra)

Serves: Makes about 200-250 gm Chikki

Preparation time: 10 min

Cooking time: 10 min

* 1 Cup = 237 ml

Method:

1. In a Pan heat Grated Gud (Jaggery) on low flame. Keep stirring while it melts.

2. Add Water and mix. This helps while rolling the Chikki as it will prevent Chikki to set immediately. It will prolong it a bit :)

3. Add Ghee (Clarified Butter). This helps in giving shine to Chikki.

4. Once Gud melts cook for 3-4 min till it changes colour to slightly dark.

5. After 3-4 min check if gud is done or not by putting a drop of mixture in a bowl of water. If it sets immediately and breaks then mixture is done. Also taste it in mouth - it should not feel sticky. If it is done switch off the flame or else cook for 1-2 min more and check again.

6. Add Cardamom Powder (Elaichi), Unsalted Peanuts (Peeled and slit to half), Puffed Rice (Mamra) and mix well till all ingredients bind well. Switch off flame.

7. Grease a 6" Square Cake Tin or a Plate or you could use clean Platform. Immediately spread the mixture in it and lightly tap with hands to spread it well.

8. Use a Greased Pestle (Hammam Dasta) to flatten the Chikki.

9. Make Square marks on the flattened Chikki using a knife or Pizza Cutter. Allow Chikki to cool down completely for 30-60 min.

10. Once Chikki is cooled down use a knife or spatula to remove Chikki from Cake Tin.

11. Store it in an air tight container. Eat as much as you want and enjoy. Chikki will stay fine in air tight container for 10-12 days.

Tips:

1. Take Chikki Gud for making Chikki so that it turns out nice.

2. While checking Gud you can also place a drop on platform and it it sets and is not sticky on tasting it is done.

3. Do not overcook the Gud or the Chikki will have a bitter taste and the colour would turn very dark.

4. Do not cook on high flame. Cook on low flame and if required heat on medium flame for a while only. Or else Gud will darken.

5. Take unsalted raw peanuts. If required lightly roast it in a Pan for 2-3 min and then peel off Peanuts Skin. You can also buy Peeled Raw Peanuts from market.

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