A chikki made from cornflakes, peanuts, jaggery.
Method
1 cup jaggery, chopped into fine pieces.
3 tb.sps ghee, to melt the jaggery
1 tb.sp ghee to grease a large thali
1 cup cornflakes
1/2 cup roasted peanuts.
I used a large non stick pan.
Melt ghee in the pan, add jaggery and stir continuously, keep a small bowl of cold water on your work surface and after 3-4 mins of cooking the jaggery put a drop of jaggery in water, take it out and teat it, cook till it reaches hard ball consistency, then add cornflakes and peanuts, stir, coat all the cornflakes and peanuts with jaggery and pour this hot mixture in a greased thali or flat dish. Flatten it with a spatula or a rolling pin, let cool, score with a knife, when completely cool, break into squares and serve.
Method
1 cup jaggery, chopped into fine pieces.
3 tb.sps ghee, to melt the jaggery
1 tb.sp ghee to grease a large thali
1 cup cornflakes
1/2 cup roasted peanuts.
I used a large non stick pan.
Melt ghee in the pan, add jaggery and stir continuously, keep a small bowl of cold water on your work surface and after 3-4 mins of cooking the jaggery put a drop of jaggery in water, take it out and teat it, cook till it reaches hard ball consistency, then add cornflakes and peanuts, stir, coat all the cornflakes and peanuts with jaggery and pour this hot mixture in a greased thali or flat dish. Flatten it with a spatula or a rolling pin, let cool, score with a knife, when completely cool, break into squares and serve.
This post first appeared on Bharat Mirchandani-Food & Drink Photographer, Food, please read the originial post: here
