Jaggery Boondi Chikki Recipe
Boondi chikki is prepared by cooking gram flour boondi in jaggery syrup. It tastes scrumptious, especially during winters.
हिन्दी में पढिये : Jaggery Boondi Chikki Recipe
Ingredients for Boondi Gur ki Chikki
- Gram flour – 1 cup (100 grams)
- Oil – 2 tbsp
- Baking soda – 1/3 tsp
- Oil – to fry
- Jaggery for Jaggery – 1.5 cup (300 grams) (Crushed in small chunks)
How to make Jaggery Boondi Chikki
Start with preparing batter for making the boondi chikki. For this, take a big mixing bowl and place gram flour into it. Add water in small portions and stir well to make a thick batter.
Add 2 tsp oil in the batter, followed by baking soda and whisk well.
Heat enough oil in a wok or pan. Slide a drop of batter in the oil. Check if it immediately floats on the surface. If this happens that means oil is sufficiently heated. If the batter doesn’t float on the surface that means the oil is not hot.
Bring the jhara over the wok and pour 1 to 2 tsp batter over it. The batter passes through it and you get round boondi floating on the surface. Pat the jhara on other hand and drop the boondi in oil.
Place as much boondi as possible at once in the wok. Toss the boondi with a ladle and fry until it gets little dark in color and crispy. Drain out the boondi using a deep slotted ladle or jhara. Place the boondi in another sieve. With this excess oil will drain out in the plate kept below the strainer.
Prepare the syrup:
Take crumbled jaggery and ¼ cup water in a wok and let it simmer until the jaggery melts. Stir at regular intervals. When the jaggery melts completely, cook it for 2 to 3 minutes, more. Cook the syrup until its quite thick in consistency.
Reduce the flame to low and add boondi into it. Turn off the flame and stir well. Grease a plate with some ghee and pour the chikki mixture on it. Spread evenly and place it aside to set. When the chikki sets, separate it out from the plate.
Boondi chikki is ready. Store the chikki in an air tight container and relish eating for up to 1 month.
- If the batter for making chikki is thick, then it will not come out soft and will get too hard.
- If the batter is too thin then the boondi will get flat.