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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.