Putnala Chikki - Candied Roasted Bengal Gram | How to make Putnala Chikki
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Putnala Chikki - Candied Roasted Bengal Gram | How to make Putnala Chikki- There are truly many varieties of Chikki, but I really like the one made with roasted Bengal gram maybe because I have childhood memories of buying it from the small vendors and shops! Since I am such a foodie, I can't eat the same thing, the same way always. So, I keep experimenting!
I tried making Chikki by combining dates and putna(roasted chana) once, and everyone loved it. The taste was fantastic. But how about fragrance? So, I added cardamom seeds instead of cardamom powder and people went gaga over the lovely smell. Here I present the recipe of that Chikki I have been making at home for years. Roasted Bengal Gram is also called Putnalu in Telugu.
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Tips
How to get crisp, crunchy Roasted Bengal Gram Chikki?
The syrup has to be thick. When the syrup thickens, spread a thin layer on water, leave it for 30 seconds, and flick it. If the thin crusty layer of syrup breaks like papad, you would have achieved the perfect syrup.
If you add just 1/4th teaspoon of cooking soda in a cup of syrup, the syrup will turn frothy. That frothy syrup will stick nicely to the gram, and the Chikki candy turns crisp and crunchy after cooling down.
The ghee that we add when the syrup is boiling adds a lovely colour to the syrup.
Why does the syrup become dry with granules?
You should add only ¼ tsp of baking soda to the jaggery. If it is more than that, it dries up when mixed with the Bengal Gram.
How to prevent Chikki from melting and becoming sticky?
Chikki should be stored in an airtight container and kept in a cool place.
Can something else be used for Chikki instead of Roasted Bengal Gram?
Roasted peanut kernels can be used. Add some sesame seeds, if you like.
And the dry dates and cardamom seeds add exceptional taste too.
You can roll the Chikki to laddus while still warm, by applying some ghee to your hand.
Putnala Chikki - Candied Roasted Bengal Gram | How to make Putnala Chikki - Recipe Video
Putnala Chikki - Candied Roasted Bengal Gram | How to make Putnala Chikki
Prep Time 5 mins- Cook Time 20 mins
- Resting Time 1 hr
- Total Time 1 hr 25 mins
Servings 8
Ingredients
- 1 cup Grated Jaggery
- 1 cup Roasted Bengal Gram
- 3 Pieces Dry Dates
- 1 tsp Ghee
- 4 - 5 Cardamom seeds
Instructions
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Melt the grated Jaggery until you get a thick syrup.
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Add ghee to the boiling syrup.
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Spread the thick syrup as a thin layer on water. Leave it for 30 seconds, and the syrup has to break like papad.
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If the syrup is crumbling, add cooking soda and boil it on medium flame to make it frothy.
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Add dates, roasted Bengal Gram, Cardamom seeds and stir it on medium flame until Chikki comes together. When it comes together totally, remove it from the stove.
Pour the syrup mixture on a silver foil in a mold and spread it evenly.
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Remove the silver foil from the mold, and spread it evenly with a Papad roller, coated with ghee, into a thinner layer than ¼ inch.
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While it is still hot, make cuts on the spread. And let it cool for 2-3 hours.
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Once cool, store the pieces in an airtight container.
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