Ingredients
2 cups crispy murmura
1 cup sugar
1 tsp ghee
Grease a plate with 1/2 tsp ghee and keep ready. Heat the remaining 1/2 tsp ghee with sugar. No need to add water. Heat on a low flame and keep stirring it continuously. It will soon start caramelising and the colour will change. If the sugar turns darker, it will become bitter. Immediately add the murmura and mix well. Transfer to the greased plate and spread it well as soon as possible as it will become crisp. Cut into desired pieces before it cools.
Store in an air-tight container.
2 cups crispy murmura
1 cup sugar
1 tsp ghee
Grease a plate with 1/2 tsp ghee and keep ready. Heat the remaining 1/2 tsp ghee with sugar. No need to add water. Heat on a low flame and keep stirring it continuously. It will soon start caramelising and the colour will change. If the sugar turns darker, it will become bitter. Immediately add the murmura and mix well. Transfer to the greased plate and spread it well as soon as possible as it will become crisp. Cut into desired pieces before it cools.
Store in an air-tight container.
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11 comments:
Oh i love these...my mom used to make in huge quantity about 3 to 4 big dabbas and still it used to go on only for 2 to 3 days :) we make it using jaggery :)
I make the same with fried gram dal 4 my baby:)
Oh wow.....my favourite...looks crunchy and yum....
This is one of my favs.. we used to get laddoos made with Jaggery... Great Recipe! and quite easy too..
Looks delicious.
Feel like munching it now!!yummm!!
Looks crisp and lovely!
Like Parita said, I've seen these made into balls using jaggery. Never tried it with sugar before. Looks delicious, EC!
this looks so yum,..
Mmmm yummy chikki..!
lovely recipe! a must try.
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