Moongphali Nariyal Chikki

Moongphali Nariyal Chikki

Moongphali Nariyal Chikki

On the occasion of Janamashtmi, at my house Kanhaji is offered moongphali nariyal Chickki which my mother used to prepare herself at home. Now for the last few years, I also prepare this Chickki myself and keep it as prasad, on the occasion of Janamashtmi. Here I am sharing with you the recipe of making moongphali nariyal Chickki.

PREPARATION TIME---10 Minutes

COOKING TIME---40 Minutes

TOTAL TIME---50 Minutes

TYPE---Dessert

CUISINE---Indian

INGREDIENTS:

• 200 gram---Dry coconut (Khopra)  (grated)

• 100 gram---Raw peanuts (Kachi moongphali)

• 100 gram---Melon seeds (Magaz)

• 100 gram---Phool makhane

• 100 gram---Gond

• 1 tsp---Cardamom powder

• 200 gram---Khoya (Mawa)

• 2 tsp---Desi ghee

• 700 gram---Sugar

• 1,1/2 cup---Water

• 1 tsp---Milk

METHOD:

• On low medium flame, dry roast the peanuts (moongphali).

• Peel the peanuts after roasting it, thick grind it, keep aside it.

• Dry roast the melon seeds(magaz) in same pan, keep aside it.

• Dry roast the grated coconut (khopra), keep aside it.

• Heat 2 tsp desi ghee in the same pan, put gond in it after the gond is fried, take out from the pan.

• Crush the gond with the help of rolling pin.

• On low medium flame, roast the phool makhane in same pan for 1-minute, thick grind it.

• Roast the mawa for 2 minutes in same pan,keep stirring it constantly, switch off the flame.

• After the mawa is roasting put peanuts, melon seeds, gond, phool maakhane, coconut, cardamom powder in it.

• Mix it properly, keep the mixture to cools down.

• Grease a plate with ghee.

• On medium flame, heat 1,1/2 cup water in a pan

• Add 700-gram sugar in it, keep stirring it constantly.

• boil it for 8-10 minutes.

• When the sugar syrup is boiling and the sugar melts completely then add 1 tsp milk to it, adding the milk will clear sugar syrup.

• Take out the sugar syrup in a spoon and pour it in the plate. Sugar syrup began to freeze in the plate, it means sugar syrup is ready, sugar syrup should be thick for chikki.

• Add all the mixture after the syrup cools down slightly.

• Put the mixture into a greased plate.

• With the help of spatula make the mixture smooth and cut into pieces, keep the mixture plate in freeze for 1/2 hour so that the chikki freezes properly.

TIPS:

• 1 tsp of milk in the sugar syrup is added to clean the syrup.

• Sugar syrup should be thick (tin tar chashni).

• Check the mixture before adding in the sugar syrup, the mixture should not be too hot.