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Monday, December 26, 2016

Makar Sankranti(Uttarayan-Kite Festival)Special Recipe| Groundnut (Sing)Chikki | Til Chikki | Mamra Ladoo

Makar Sankranti konwn as Uttarayan and kite festival is grand celebration in all over India.On this festival people doing enjoy and making different types of recipes.Here is Makar Sankranti special Makar Sankranti(Uttarayan-Kite Festival)Special Recipe, Groundnut (Sing) Chikki , Til Chikki  and Undhiyu Gujarati Recipe.

Groundnut (Sing)Chikki Recipe


Peanuts - 250 gm.
Jaggery or Sugar – 250 gm.
Ghee – 1 1/2 Small Spoon


Grease the reverse side of a plate or a counter top with some ghee.
Heat the remaining ghee in a heavy-bottomed or thick pan over a low flame. Add the jaggery. Stir and cook it till it turns into a smooth liquid (four to five minutes).
To make sure that the jaggery is completely cooked, drop a bit into a bowl of cold water.  If it solidifies instantly, it's cooked.
Take the jaggery off the heat, and add the peanut halves. Mix until all the peanuts are coated evenly.
Pour the mixture over the greased surface, and roll it out into a thickness of about 1/3 inch.
Quickly make cut marks on the chikki in the shape you want. When it cools down completely, break it into pieces and store in airtight containers.

Til Chikki Recipe


3/4 cup sesame seeds (til)
1/2 cup chopped jaggery (gur)
1 1/2 tsp ghee


Heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside.
Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Switch off the flame, add the roasted sesame seeds and mix very well.
When the mixture is ready, put the entire mixture over the back of a greased thali or a smooth stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them square pieces using a sharp knife.
Allow it to cool completely. Once cooled, store in an air-tight container.

Mamra Ladoo Recipe


150 gm Mamra
250 gm Jaggery
½ tbsp Ghee


Roast mamra.
Heat ghee in a pan at slow flame.
Add shredded jaggery and cook till color change and appears thick.
Add roasted mamra in it.
Mix well. Remove from flame.
Make ladoo shape from mixture.
Mamra ladoo is ready for serve.

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