Makarsankranti Recipes

KHICHDI

 Preparation Time: 5 mins
Cooking Time: 30 mins

                                         Ingredients

• 2 cups wheat bran

• 2 cups sugar

• 1 ltr milk

• 4 raisins (kismis)

• 4 cashewnuts (kaju)

• 4 walnuts (akhrot)

• 4 almonds (badam)

• 1 tbsp ghee

                                                          Method

 First take 1tsp ghee in one tapela then add thuli in it stir it till it becomes light brown then add milk stir it fand boil it for 20 minutes as the thuli pak jaye then add sugar then stir it till it becomes thick like (khichdi)then add all the extra things for garnishing

 

 

 

                        PEANUT CHIKKI

PEANUT CHIKKI

 

  Ingredients:
11/2 cup Mumphali-Sing(peanut)
3\4 cup shredded gud(jaggery)
4 tbspoons water
1/4 tsp Elaichi(cardamom powder)

Direction:

Roast the peanut in the heavy bottomed pan or kadai on law heat.
When it is roasted then turn off the stove and let peanut cool down.

When it's cool remove the skin and break each peanut in to parts so it is easy to spread in chikki.
Now, heat water in a heavy bottomed pan.

Add shredded jaggery and mix well.

Melt Jaggery on low heat.

When jaggery changes color to little bit dark(Make sure not to burn the jaggery) then add roasted peanuts in it.

On low heat,  mix jaggery and peanuts very well for 1-2 minutes after that turn off the stove.

Grease a tray or any clean surface and spread mixture evenly to make chikki.

Slightly draw horizontal and vertical lines before it cools down.

When it is cool cut in to square pieces.

Store in air tight container in cool place.

Follow the same recipe to make sesame seeds(til), walnut, cashew(Kaju), almond(badam) or pistachio chikki.

 

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