Rajgira Chikki (Amaranth Jaggery Bars)
Crunchy, gluten-free Rajgira Chikki made with puffed amaranth and jaggery — a healthy, easy Indian snack perfect for fasting or anytime snacking.
Ingredients
Equipment
Method
- Lightly grease a flat tray or plate with a little ghee and keep aside.
- Heat the ghee in a heavy-bottomed non-stick pan on medium flame.
- Add the chopped jaggery and rock salt into the pan. Stir and cook until jaggery melts completely and becomes syrupy, about 2 minutes.
- Check jaggery syrup reaches soft-ball stage (drop a small drop in cold water — it should hold shape but stay soft).
- Lower the flame. Quickly add puffed rajgira, chopped cashews (if using) and cardamom powder. Mix well so all seeds are evenly coated with jaggery syrup.
- Immediately transfer the mixture onto the greased tray and press firmly with a spatula or rolling-pin to form an even layer about 1-1.5 cm thick.
- Let it sit for 5 minutes, then cut into 10 equal pieces while still slightly warm. Once completely cool and firm (about 20–30 minutes), break or slice pieces fully.
- Store in an airtight container. Enjoy as a crunchy, healthy snack.
Notes
For a lighter, nut-free version keep cashews optional. Once cooled fully, store in an airtight box — chikki stays crisp for up to a week. Work fast while jaggery syrup is hot to get even coating.