You are here: Home > Course > Indian Travel Food > Indian Travel Food Sweets, Mithai > Rajgira Chikki, Amaranth Chikki Rajgira Chikki, Amaranth Chikki by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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 Tags Sweet SnacksMakar Sankranti Pongal FestivalEkadashi Recipes, EkadasiQuick 5 IngredientsSweet Recipes for KidsKids Jar SnacksIndian Travel Food Sweets, Mithai Preparation Time: 15 mins Cooking Time: 4 mins Total Time: 19 mins 10Makes 10 pieces Show me for pieces Ingredients 1 1/2 cups amaranth (rajgira) seeds2 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 MethodHeat 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. Nutrient values (Abbrv) per pieceEnergy194 calProtein5.1 gCarbohydrates32.8 gFiber2.9 gFat4.7 gCholesterol0 mgSodium0 mgClick here to view calories for Rajgira Chikki, Amaranth Chikki