rajgira chikki recipe | amaranth chikki (2024)

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by Tarla Dalal

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rajgira chikki step by step recipe▼

what is rajgira chikki made of ?▼

what is puffed amaranth seeds ?▼

how to roast rajgira seeds▼

how to make rajgira chikki▼

tips to make rajgira chikki▼

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rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images.

Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki |

amaranth chikki has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts.

A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the amaranth chikki a wonderful aroma and flavour.

Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days.

Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week.

Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.

Rajgira Chikki, Amaranth Chikki recipe - How to make Rajgira Chikki, Amaranth Chikki

Tags

Gujarati Sweet MithaiSweet SnacksIndian Jar SnacksSankashti Chaturthi RecipesMakar Sankranti Pongal FestivalMahashivaratriNavratri Vrat

Preparation Time:15 mins&nbsp &nbspCooking Time:4 mins&nbsp &nbspTotal Time:19 mins &nbsp &nbspMakes 10 pieces
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Ingredients

For Rajgira Chikki
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

Method

For rajgira chikki

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

Rajgira Chikki, Amaranth Chikki recipe with step by step photos

like rajgira chikki

like rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | then see our collection of chikki recipes and some recipes we love below.
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- coconut chikki recipe|kopra chikki Indian recipe|kopra chikki with jaggery|Lonavala style coconut chikki|nariyal ki chikki|

what is rajgira chikki made of ?

what is rajgira chikki made of ? amaranth chikkiis made from1 1/2 cupsamaranth (rajgira) seeds,2 tbspghee,a pinch ofrock salt (sendha namak),1 cupchopped jaggery (gur),1/4 cupchopped cashewnuts (kaju) and1/2 tspcardamom (elaichi) powder. See below image of list of ingredients forrajgira chikki.

what is puffed amaranth seeds ?

This is what puffedamaranth (rajgira) seeds looks like.Amaranth are super healthy to eat and are gluten free. You can roastthe amaranth seeds to get puffed amaranth (rajgira) seeds which are high in protein and nutrient rich in magnesium, iron, calcium, potassium and phosphorus. Great for those on the Paleo Diet.
Where ispuffedamaranth (rajgira) seeds available?You can buy it online on amazon.in or at your local grocery store.

how to make rajgira chikki

To make rajgira chikki, grease the aluminium tin with little ghee and keep aside.
Heat 2 tbsp ghee in a broad non-stick pan.
Add ¾ cup rock salt (sendha namak).
Add 3/4 cupchopped jaggery (gur)
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add 1 ½ cuppuffed amaranth (rajgira) seeds.
Add ¼ cup chopped cashew nut (kaju).
Add ½ tsp cardamom (elaichi) powder.
Mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
Wait for 5 minutes, cut into 10 equal pieces using a sharp knife.
Cool for atleast 30 minutes then remove in a plate.
Serve rajgira chikki or store in an air-tight container. Use as required.

tips to make rajgira chikki

Make sure to stir the mixture continuously to prevent it from burning.
Grease the tin before making the mixture and then immediately pour the mixture into the greased tin.
Use a sharp knife to cut clean pieces of the chikki.
Store the chikki in an air tight container for 1 week.