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26 recipes

Makar Sankranti and Pongal Recipes

In India, festivals arrive one after the other to keep us zesty and active! Come January, it is time for Makar Sankaranti in the North and Pongal in South India. These are spring festivals, enjoyed with lots of outdoor activities that keep us close to Nature and remind us of how closely we are bonded with our environment.

Makar Sankaranti is a very popular festival in Uttar Pradesh, Rajasthan, Gujarat and Maharashtra. It is a community event that is very popular in cities like Jaipur and Varanasi, just like Calcutta is known for its Durga Puja. During Makar Sankaranti, kids and adults flock to the terrace and other open spaces with colourful kites. The sky is dotted with bright kites and the atmosphere is abuzz with the festive spirit.

Chikkis and Makar Sankaranti

It is considered important to make sweets with peanuts, sesame seeds, coconut and jaggery during this festival, and usually chikki is the most popular sweet made with these ingredients. Varieties of chikkis are made in huge dabbas and shared with friends and relatives when they meet for the festival. Although chikki might be a blanket term that covers all of them, each tikki is unique in its flavour and texture. While Peanut Chikki has a crisp texture, the Dry Fruit Chikki combines the crunch of nuts with the chewiness of dried fruits. The Mixed Til Chikki has a unique mouth-feel and a classic flavour that has timeless appeal. The Kurmura Chikki with its puffy crispness is an all-time favourite with kids. The Til Laddu made with til and gud is a traditional recipe with an addictive flavour and aroma.

South India and Makar Sankaranti

In South India, Makar Sankaranti is celebrated in honour of the Sun, the life force that makes life possible on Earth. In Tamil Nadu, this festival is called Pongal, and farmers pay their obeisance to the Sun God, thank Him for a good harvest, and pray for the forthcoming agricultural cycle to be fruitful too. Freshly-harvested rice and vegetables are used to make traditional delicacies like Chakkra Pongal (Sweet Pongal), Ven Pongal (a savoury khichdi like dish) and Ezhukari Kootu (a spicy subzi with seven or more veggies and beans). The rice is usually cooked in new earthen pots. Huge, colourful rangolis are drawn on the courtyards, the earthen pot is placed in the centre of the rangoli on a wood-fired stove and the rice is cooked under the Sun. Although modern cooking methods are available, many households, especially in rural areas prefer to follow this traditional method till date. For lack of facilities, city-dwellers settle with cooking these delicacies on gas stoves and other appliances! We share with you time-tested authentic recipes for making these dishes, to make Makar Sankaranti all the more special.

Any festival is a time to celebrate with friends and family, and to keep traditions alive. Food being a part and parcel of our culture, it is also important to know how to cook and serve our traditional delicacies with love and care. We will always be by your side, helping you achieve the best outcome in the kitchen!


til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with 15 amazing images. til ke laddu recipe known also as til ke ladoo is a must make traditonal Maharashtrian sweet during makar sankranti. til gud ladoo is made from simple ingredient til, gur (jaggery), peanuts, ghee and elaichi. Known as Maharashtrian til che ladoo it is given to elders and kids during Sankrant and the following words are said, Til gul ghya… god god bola ! This means take the sweet til ke laddu and maintain the sweetness of our relationship. til ke laddu recipe is prepared in Indian winters to keep the body warm and provide energy. There is a traditional charm about this til ke laddu recipe is that makes it appeal to everyone! Aromatic ingredients like dry roasted sesame seeds and crushed peanuts are sweetened with jaggery and laced with cardamom to make delicious til gud ladoo. Unlike sugar, jaggery has a distinctive flavour, which complements the other ingredients beautifully. This til ke ladoo also requires very little ghee, just to boost the aroma, because the crushed peanuts and jaggery provide enough stickiness to hold the laddu together. Learn to make til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with step by step photos below.

avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki. To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required. A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office. Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K. The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally. If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki. Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images.

murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with 14 amazing images. A traditional treat that has withstood the test of time, murmura chikki, with its wonderful crunch and puffy texture is loved across generations! murmura chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Light yet satiating, this tasty murmura chikki is also easy to prepare. kurmura chikki is made with only 3 ingredients : jaggery, puffed rice (kurmura) and ghee. Using jaggery instead of white sugar retains the traditional charm of this murmura chikki recipe, and also imparts a very rich and complex flavour to the puffed rice chikki. Notes on murmura chikki recipe. 1. Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful. 2. Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute. 3. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread. Make this murmura chikki for Sankrant along with Til Laddu and Mixed Til Chikki. This chikki is also a healthy Sweet Treat and Tiffin Snack for kids. Learn to make murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with with step by step photos below.

sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri. To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers. Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king! Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc. Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli. Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled. Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos.

til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with 15 amazing images. Til chikki is a traditional recipe of India made during the festival of Makar Sankranti (kite flying festival). Making this til gur ki chikki is definitely an art which needs precision. Learn how to make til chikki at home in a step-by-step manner. To make 3 ingredient til ki chikki, you need to dry roast the sesame seeds and then melt ghee and jaggery well. To this melted ghee-jaggery mixture, add the roasted til and mix well. Spread the mixture on a greased thali and with the help of a greased rolling pin roll it thinly or thickly as you like. Cut into pieces and allow them to cool completely. Once cooled, remove the pieces and serve. This til chikki is a nutritious treat for to-be moms, as the winning combo of sesame seeds and jaggery gives a good boost of iron, which is required to maintain healthy haemoglobin levels. A good amount of iron in the body ensures a proper supply of oxygen and nutrients to the baby. Pop a Til Chikki into your mouth whenever you feel nauseous, and you are sure to feel better instantly. It’s a tradition to make this til gur ki chikki during Sankrant festival. When making this chikki, follow the procedure exactly, as it is important to cook the jaggery to the right stage for a perfect outcome. Often til laddus are also made during this festival. Alo try other chikkis like Cashew Chikki, Mixed Til Chikki, Oats and Walnut Chikki and Kurmura Chikki. Enjoy til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with step by step photos.

til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with 16 amazing images. til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar is a type of sesame chikki that’s really thin. Learn how to make til chikki with sugar. To make til papdi chikki Makar Sankranti, heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes. Transfer the sesame seeds on a plate and cool completely. Put the sugar in the same broad non-stick pan, once it starts melting, tilt the pan till the sugar melts completely. It takes approximately 4 minutes. Add the sesame seeds, almond slivers and cardamom powder, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Immediately put the mixture on a greased rolling board and wait for a few seconds. Then roll it into a 250 mm. (10”) diameter circle using a greased rolling pin till it is really thin. If you find it difficult to roll then keep greasing the rolling pin. Cool it till it is firm. Lift it carefully using a flat steel spatula and cool again completely. Then roughly break them into pieces. Serve or store in an air-tight container. Use as required. This til patti being thin is not only attractive to look at, but also has a superbly crisp and exciting mouth-feel. A specialty that’s made during Sankranti, the til papdi with sugar is a delightful treat that’s made with sesame seeds along with a dash of almonds and a sprinkling of cardamom powder. We have made this chikki with the sesame seeds used for making chikki – it is commonly available in all shops. Basically we need the unpolished variety of sesame seeds for this til chikki with sugar. Moreover, as the name says this til patti is made with sugar as compared to most other chikki which are made using jaggery. Both the chikki have a good shelf life when stored in an airtight container – upto 1 month. Tips for til papdi chikki Makar Sankranti recipe. 1. At step 4, make sure you cool the mixture only for a few seconds and proceed immediately; else you will not be able to roll it if it cools too much. 2. Prefer a thick rolling pin as it helps to give uniform pressure while rolling. 3. Also remember to grease the rolling, board, rolling pin and your hands before you begin rolling the chikki. 4. Ensure to cool it completely before making pieces. You can also try other chikkis like the Peanut Chikki and Daria chikki. Enjoy til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with step by step photos.

daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with 14 amazing images. While peanut chikki, til chikki and mixed nut chikki and cashew chikki are common, people also enjoy this Lonavala daria chikki. Like most chikki recipes, this is also made with only 2 ingredients – daria and jaggery. This chikki has its own unique flavour and an interesting mouthfeel too. It stays fresh in an airtight container for at least one month! Tips for daria chikki. 1. Ensure to not buy the black variety of jaggery, else the colour of the chikki will be black. 2. Be very quick in making the chikki, as it tends to burn or harden quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Ensure to cool completely before storing. To make daria chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the daria and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. When it comes to any mithai, there is no disputing the fact that anything that is homemade with love tastes much better than store-bought ones. This holds true for chikkis too! Yes, chikki – the wonderful Indian snack that continues to enchant several generations of people with its timeless charm. Here is a detailed step-by-step recipe that shows you how to make roasted chana dal chikki at home. Chikki-making is an art, but this recipe will surely help you master it. Just make sure you keep all the required items ready on the kitchen platform before you begin making the daliya chikki, and make sure you use only an aluminium kadhai to get the right temperature and texture. Enjoy daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with step by step photos below.

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.

Here is a traditional South Indian treat, which is prepared during most religious functions, especially during the harvest festival of Sankrant . Of a consistency similar to khichdi, the Sweet Banana Pongal features a jaggery-flavoured mixture of cooked rice and lentils, served with a garnish of chopped bananas. An assortment of spices are used to impart an intense flavour to this rich dish. As a variant, you can add a few crushed cloves too to the tempering to get a spicier taste. Make sure you lace the Sweet Pongal with melted ghee, as that boosts the aroma and flavour tremendously.

A classic treat from Odia cuisine, the Kakara Pitha is a scrumptious sweet that everyone will enjoy, right from kids to elders. Deep-fried semolina balls with a sweet coconut stuffing, the Kakara Pitha has a fascinating mix of textures with an exciting crispness leading to succulent sweetness. Since coconut is available in plenty in Odisha, it is used in a lot of traditional desserts such as this one. While black pepper and cardamom powder lend a flavourful touch to the coconut filling, a dash of fennel gives a unique taste to the cover. While the outer covering is usually made with semolina, you can make it with whole wheat flour also. The Kakara Pitha can be served as a snack or dessert, and is often made on special occasions like poojas, birthdays and kids’ parties festivals. Enjoy how to make Kakara Pitha recipe with detailed step by step photos below.

ven pongal recipe | khara pongal | pongal South Indian breakfast recipe | with 23 amazing images. Ven Pongal is South India’s equivalent of the North Indian khichdi. Cooked rice and moong dal are flavoured with ginger, crushed peppercorns and cumin seeds, and garnished with ghee-roasted cashew nuts and curry leaves. To make ven pongal, heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 3 minutes. Wash the dry roasted yellow moong dal and rice. Combine the moong dal- rice mixture, asafoetida, ½ tsp of cumin seeds, ginger, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles. Allow the steam to escape before opening the lid. Add ½ cup of hot water and mix well. Keep aside. Heat the ghee in a small non-stick pan and add the remaining 1 tsp of cumin seeds and sauté on a medium flame for 30 seconds. Add the cashew nuts, coarsely crushed peppercorns and curry leaves and sauté on a medium flame for 30 seconds. Add the tempering to the dal-rice mixture and mix well. Serve immediately with ghee. Khara pongal has a unique flavour and consistency, which are rich yet soothing. It is made as an offering to Gods during pujas, especially in the month of Margazhi or Dhanurmasa, which extends from mid-December to mid-January. Many families follow the practice of making this dish in an earthen pot during the Pongal festival celebrated in South India in mid-January. Hot and spicy pongal South Indian breakfast recipe dripping with ghee tastes heavenly in the cold winter mornings – just one small serving feels like a feast! Interestingly, this seemingly divine recipe is also a common breakfast item, which you get in all restaurants and even morning trains. Tips for ven pongal. 1. Pressure cook till the mixture is slightly mushy. 2. If you are serving it after some time, then add a little more water to adjust the consistency, re-heat and serve. Try other South Indian recipes like Chakkra Pongal or South Indian Stir Fry Rice. Enjoy ven pongal recipe | khara pongal | pongal South Indian breakfast recipe | with step by step photos.

Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi .

peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images. peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki is one of the most popular chikki amongst all. Learn how to make moongfali chikki. To make peanut chikki Makar sankranti recipe, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for few more seconds. Add the roasted peanuts and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. Think chikki, and peanut is the first option that comes to mind! Indeed, the combination of peanuts and jaggery, prepared in a crisp and exciting form, is a time-tested and ever-popular snack, which has won the hearts of Indians and others. Here is a detailed step-by-step recipe that shows you how to make groundnut chikki at home. You can roast and make peanut halves as explained in the images below or you can buy readymade peanut halves. But ensure to buy unsalted peanuts. You can make a big batch of this moongfali chikki and store it in an airtight container. It stays fresh for at least one month! Tips for peanut chikki Makar sankranti recipe. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 3. Ensure to cool it completely before breaking into pieces and storing. Enjoy peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with step by step images.

Young and old alike drool over crunchy-munchy mixed nut chikkis! Indeed, who can resist the delectable combination of nuts with sugar in a crispy and handy form? The rich flavour and enticing texture of the Dry Fruit Chikki make you want to keep munching on them, and the temptation is even higher if the chikkis are fresh and homemade. Follow the exact procedure to get the perfect chikki. Keep all the ingredients ready, and also keep a timer handy, because you need to act swiftly in order to get the right consistency. Chikki making is an art – right from getting the syrup right to rolling it out, everything needs to be done adeptly – but you can surely perfect it with practice. You can crush these chikis and use it to make Chikki Ice- Cream . Other popular chikkis like Mixed Til Chikki , Til and Dry Fruit Chikki , Almond Til Chikki , Kurmura Chikki and Oats and Walnut Chikki are also an all time favourite, ready to eat sweet, with young and old alike.
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