Thursday, October 13, 2016

Charmbure Chikki-chilli flavoured and cardamom flavoured/ Murmure ki chikki

I always made Charmbure Undo/Charmure Undo, and always struggle to eat it full because I have weak teeth ;). So this time I decided to make chikki instead of Laddoo/Undo but with a twist. I added this twist after tasting Lindt chilli flavoured chocolate. Yes I just added few chilli flakes. I added chilli flavour to half the batch of chikki and half I made with just cardamom flavour. Addition of chilli flakes give a slight spice between the sweet taste and its Yum.

Here is what we need for Charmbure Chikki (chilli flavoured):
¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Chilli Flakes – ¼ th tsp
Ghee - 1 Teaspoon for greasing the board and rolling pin

Directions: 
Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and chilli flakes in jaggery and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.


For Cardamom Flavored Charmbure Chikki we need :

¼ th cup Chikki Jaggery/Antu Bella(check notes if using normal Jaggery/Gud)
Puffed rice /Charmburi/Charmuro- 1 ¼ cups
Cardamom powder 2 pinches
Ghee - 1 Teaspoon for greasing the board and rolling pin


Directions: 
Roast the charmburi in a heavy bottomed pan over a slow flame till they are crisp and keep them aside.
In a heavy bottomed pan add jaggery and 2 tbsps of water.
Heat on a low flame and keep stirring it continuously.
Once the jaggery turns golden brown in colour, turn off the gas.
Before adding the murmure/charmburo we can check it by adding a little jaggery syrup in water and try making it into a ball and when the ball is hard it means the syrup is perfect.
Now add the roasted Charmburo and cardamom flavour in jaggery syrup and mix well until all charmburi are covered with jaggery.
Evenly spread it on a greased tray/or wooden board with a rolling pin as thin as possible. Allow it to cool.
When the mixture is warm make cuts with knife. When it reaches to room temperature break the chikki from the cuts.
Let it cool and store in an air-tight container.
These are Cardamom flavoured ones

Notes:
if you are not using chikki jaggery, but using the normal jaggery then add only 1 tsp of water to the mixture and make a thick syrup as mentioned above.
To check if syrup is ready for making laddoos do a test. For this once the jaggery syrup gets thickened then add a spoon of this syrup in water(normal temperature). And try gathering it with your finger. If it forms into a hard ball then the syrup is ready.
Happy Cooking,
Aps



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