Rajgira Chikki Recipe (Amaranth Chikki)

Ingredients

• 1 1/2 cups puffed amaranth (rajgira) seeds
• 2 tbsp ghee
• a pinch of rock salt (sendha namak)
• 3/4 cup chopped jaggery (gur)
• 1/4 cup chopped cashew nut (kaju)
• 1/2 tsp cardamom (elaichi) powder

Steps

1. To make rajgira chikki, heat the ghee in a broad non-stick pan, add the rock salt and jaggery, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
2. Add the amaranth, cashews and cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
3. Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
4. Wait for 5 minutes, cut into 10 equal pieces using a sharp knife.
5. Cool for atleast 30 minutes.
6. Serve or store the rajgira chikki in an air-tight container. Use as required.