Rajgira Chikki, Amaranth Chikki
by Tarla Dalal
rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images.
Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki |
amaranth chikki 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 amaranth chikki a wonderful aroma and flavour.
Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days.
Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week.
Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.
Rajgira Chikki, Amaranth Chikki recipe - How to make Rajgira Chikki, Amaranth Chikki
Preparation Time: Cooking Time: Total Time:
Makes 10 pieces
For Rajgira Chikki
1 1/2 cups puffed amaranth (rajgira) seeds
2 tbsp ghee
a pinch of rock salt (sendha namak)
3/4 cup chopped jaggery (gur)
1/4 cup chopped cashew nut (kaju)
1/2 tsp cardamom (elaichi) powder
For rajgira chikki
- For rajgira chikki
- To make {span class="bold1"}rajgira chikki{/span}, 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.
- Wait for 5 minutes, cut into 10 equal pieces using a sharp knife.
- Cool for atleast 30 minutes.
- Serve or store the {span class="bold1"}rajgira chikki{/span} in an air-tight container. Use as required.
like rajgira chikki
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like rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | then see our collection of chikki recipes and some recipes we love below.
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what is rajgira chikki made of ?
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what is rajgira chikki made of ? amaranth chikki is made from 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) and 1/2 tsp cardamom (elaichi) powder. See below image of list of ingredients for rajgira chikki.
what is puffed amaranth seeds ?
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This is what puffed amaranth (rajgira) seeds looks like. Amaranth are super healthy to eat and are gluten free. You can roast the amaranth seeds to get puffed amaranth (rajgira) seeds which are high in protein and nutrient rich in magnesium, iron, calcium, potassium and phosphorus. Great for those on the Paleo Diet.
- Where is puffed amaranth (rajgira) seeds available? You can buy it online on amazon.in or at your local grocery store.
how to make rajgira chikki
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To make rajgira chikki, grease the aluminium tin with little ghee and keep aside.
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Heat 2 tbsp ghee in a broad non-stick pan.
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Add ¾ cup rock salt (sendha namak).
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Add 3/4 cup chopped jaggery (gur)
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Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
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Add 1 ½ cup puffed amaranth (rajgira) seeds.
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Add ¼ cup chopped cashew nut (kaju).
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Add ½ tsp cardamom (elaichi) powder.
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Mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
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Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
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Wait for 5 minutes, cut into 10 equal pieces using a sharp knife.
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Cool for atleast 30 minutes then remove in a plate.
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Serve rajgira chikki or store in an air-tight container. Use as required.
tips to make rajgira chikki
-
Make sure to stir the mixture continuously to prevent it from burning.
-
Grease the tin before making the mixture and then immediately pour the mixture into the greased tin.
-
Use a sharp knife to cut clean pieces of the chikki.
-
Store the chikki in an air tight container for 1 week.
| Energy | 194 cal |
| Protein | 5.1 g |
| Carbohydrates | 32.8 g |
| Fiber | 2.9 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 25.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 163.5 mg |
| Iron | 3.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 19.8 mg |
| Zinc | 0.2 mg |
Rajgira seeds I.e grains to be used or ready available popped Rajgira?
Do I need to pop Rajgira before adding to the heated jaggery.
My rajgira did not pop up and remained uncooked.kindly guide.thanks
Edited after original posting.
Do u need to puff the amarnath seeds?
I tried this waiting to cool down.my query is it I have used jaggery powder will it make a difference in quantity to use
This chikki recipe is perfect to make and store for fasting days, the sweetness is just perfect my family loved it..