It’s been few months that I have introduced makhana in our diet; it’s a very
light and healthy snack which is mostly consumed during fasting days in various
parts of our country. Today tried making brittles or chikki with makhana.
Usually chikkis are made using sugar syrup or jaggery syrup. I used palm
jaggery syrup for making chikkis. Was a little apprehensive about my experiment
though the result was good. The consistency of the sweet syrup is very important
to have good crunchy chikkis.
Alright let me get
into the recipe
Ingredients
Makhana/ puffed
lotus seeds - 3 cups
Palm jaggery syrup
- 1 cup
Cardamom powder -
a pinch
Method
Take a kadai/wok
and dry roast the makhana until it turns crisp and crunchy.
In the kadai/wok
pour in the jaggery syrup and stir until it becomes thick, ideally when u feel
its thick enough drop the syrup in a bowl of water and it will turn solid which is the correct consistency
of the syrup.
Once you get that
consistency remove the kadai from the flame and mix in the roasted makhanas and
mix well. Remove the contents and place on a greased plate. If possible spread
it even and give it a shape. Else leave it and once it gets dried remove the
chikkis from the plate and break it coarsely into pieces.
Once cooled store
in an airtight jar.
Notes: I melt 500 gms of palm jaggery in one cup of water, strain and use. Have used one cup of the strained liquid for this recipe.
You may use any other jaggery or sugar for the recipe.
