Crunchy, sweet, and with a hint of saunf — made this old-school channa chikki just the way my amma used to. Simple joys, simple treats.
Give it a try and let me know what you think, come on ya!
Watch the full recipe on my YouTube channel.
Ingredients:
• Roasted Channa (Bengal gram) –90g
• Jaggery – 80 g
• White Sesame Seeds – 10 g
• Fennel Seeds (Saunf) – 5 g
• Ghee – for greasing
• Water – 1–2 tablespoons (as needed)
Method:
1. Lightly pound the roasted channa to break it slightly. Set aside.
2. In a heavy-bottomed kadai, add a splash of water and the jaggery.
3. Heat on medium flame until the jaggery melts completely and reaches a sticky consistency (soft ball stage).
4. Add the pounded channa, sesame seeds, and fennel seeds to the melted jaggery.
5. Mix everything quickly and thoroughly so the jaggery coats all the ingredients evenly.
6. Transfer the mixture to a greased plate or board. Spread it evenly and flatten using a rolling pin or spatula.
7. Allow it to cool slightly, then cut into desired pieces while still warm.
8. Let it cool completely before serving or storing in an airtight container.
Chikki is ready to enjoy 😋
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