Putnala Chikki - Candied Roasted Bengal Gram | How to make Putnala Chikki
Prep Time5 Mins
Cook Time20 Mins
Resting Time60 Mins
Total Time25 Mins
cup Grated Jaggery
cup Roasted Bengal Gram
Pieces Dry Dates
4 - 5
Melt the grated Jaggery until you get a thick syrup.
Add ghee to the boiling syrup.
Spread the thick syrup as a thin layer on water. Leave it for 30 seconds, and the syrup has to break like papad.
If the syrup is crumbling, add cooking soda and boil it on medium flame to make it frothy.
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.
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.
While it is still hot, make cuts on the spread. And let it cool for 2-3 hours.
Once cool, store the pieces in an airtight container.