Rajgira Chikki, Amaranth Chikki
by Tarla Dalal

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Crispy and sweet Rajgira Chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds.

It has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts.

A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the chikki a wonderful aroma and flavour. Rajgira Chikki can be had on fasting days. It can also be made for festivals like Makar Sankaranthi .

Try other fasting recipes like Kand Sandwich or Kand Aloo Pakoda .

Rajgira Chikki, Amaranth Chikki recipe - How to make Rajgira Chikki, Amaranth Chikki

1 1/2 cups amaranth (rajgira) seeds
2 tbsp ghee
a pinch of rock salt (sendha namak)
1 cup chopped jaggery (gur)
1/4 cup chopped cashewnuts (kaju)
1/2 tsp cardamom (elaichi) powder

Method

Heat the ghee in a broad non-stick pan, add the rock salt and jaggery, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the amaranth, cashews and cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
Cut into 10 equal pieces using a sharp knife.
Cool for atleast 30 minutes.
Serve or store in an air-tight container. Use as required.