Perfect Daliya or Puffed Chana Chikki is a indian sweet brittle made using jaggery (gud) and daliya. Roasted dalia are mixed with perfectly cooked gud and rolled in to flat chikki or brittles to make this wonderful sweet. Jaggery is known to give warmth and relieve throat problems associated with cold and hence chikki is made during winter months in India. You can enjoy chikki anytime of the day, be it in mornings or after lunch or dinner. In this recipe learn how to perfect dalia chikki with tips and tricks. Do check it out.
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INGREDIENTS:
3/4 cup daliya /roasted chane
1/2 cup grated gud (jaggery)
2 tsp water plus some more while rolling
1/2 tbsp ghee (clarified butter) plus for greasing
1/8 tsp baking powder
1/8 tsp cardamom powder
SERVES: makes approx 180g Daliya Chikki
PREPARATION TIME:10 min
COOKING TIME:10 min
TOTAL TIME: 20 min
* 1 CUP = 237 ML
METHOD:
1. Take daliya in a pan & roast for 2-3 min stirring constantly.
2. Take out puffed chana in a plate & allow to cool down completely.
3. Melt jaggery in a pan on low flame.
4. Once jaggery melts cook on low flame for 3-4 min stirring constantly.
5. Add 2 tsp water & cook jaggery till it slightly changes its colour.
6. Now check consistency by putting one drop of jaggery in bowl of water & allow it to set for 5-10 sec. If jaggery sets nicely & becomes one piece then it perfect consistency for making chikki. Along with it also taste the set jaggery & if it doesn't stick in mouth it is perfect. Else cook for 2-3 min more.
7. Add 1/2 tbsp ghee (clarified butter), baking powder and cardamom powder & mix everything well.
8. Lastly add the roasted dalia, mix well & switch off flame.
9. Roll the mixture on greased rolling board or platform using a rolling pin. Roll it as thin as possible.
10. Using a pizza cutter make cut marks on the chikki.
11. Allow chikki to cool down for 30 min.
12. Make pieces of chikki.
13. Store in air tight container for 1 week.
TIPS:
1. Roasting dalia will remove moisture & also increase shelf life of chikki & it will become more crunchy.
2. The jaggery I have used is little light in colour. You can also use the dark colour one available in market.
3. Putting water in jaggery delays the setting process of chikki and it becomes easier to shape!
4. Ghee gives nice shine to chikki.
5. Baking powder makes chikki nice & soft.
6. Use slighly watered hands to shape the mixture round while rolling. Chikki mixture are very hot so it is necessary to use watered hands!
7. Pizza cutter gives better results than knife!
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baking powder yadi nhi to soda by carb dal sakate kya?ydi ha to kitana soda dalna chahiye?
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