Peanut or Moongfali Chikki Recipe/in hindi-urdu/easy to make at home/crispy & crunchy.
Recipes in this Video
Peanut Chikki, a traditional Indian sweet, is often enjoyed during festivals and winter months. Originating from various regions of India, it is made with roasted peanuts and jaggery, celebrating the harvest season. This delightful treat is not only a popular snack but also a symbol of togetherness during celebrations. Today, variations exist globally, with many adapting the recipe to include different nuts and sweeteners.
Ingredients
- ●peanuts
- ●jaggery
- ●water
- ●ghee
- ●cardamom
- ●salt
Instructions
- 1Roast peanuts in a dry pan over medium heat until golden brown, about 5-7 minutes.
- 2Remove peanuts from the pan and let cool slightly, then coarsely chop them.
- 3In the same pan, add water and jaggery, stirring until dissolved over medium heat.
- 4Cook the jaggery mixture until it reaches a soft ball stage, about 10-15 minutes.
- 5Add the chopped peanuts, ghee, cardamom, and salt to the jaggery mixture, stirring well to combine.
- 6Pour the mixture onto a greased surface or parchment paper.
- 7Spread it out evenly with a spatula or rolling pin.
- 8Allow it to cool for a few minutes until it begins to set, then cut into squares or desired shapes.
- 9Let the chikki cool completely before serving.
Ingredient Alternatives
jaggery
Healthier: honey
Cheaper: brown sugar
Honey provides natural sweetness, while brown sugar is more affordable.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil is healthier, while vegetable oil is budget-friendly.
Techniques
Equipment
Also Known As
Gulab Jamun traces its roots to the Indian subcontinent, with influences from Persian cuisine. Traditionally served at festivals and celebrations, these sweet, syrup-soaked balls symbolize joy and festivity. Today, they are enjoyed globally, often found in Indian restaurants and during special occasions, showcasing the rich culinary heritage of India.
Ingredients
- ●milk powder
- ●all-purpose flour
- ●baking soda
- ●ghee
- ●milk
- ●sugar
- ●water
- ●rose water
- ●cardamom
- ●saffron
- ●pistachios
- ●almonds
- ●vanilla extract
- ●lemon juice
- ●oil
Instructions
- 1Mix milk powder, all-purpose flour, and baking soda in a bowl until combined.
- 2Add ghee and mix until crumbly.
- 3Pour in milk gradually and knead until a smooth dough forms.
- 4Cover the dough and let it rest for 15-20 minutes.
- 5Heat oil in a deep pan over medium heat until hot.
- 6Shape the dough into small balls, ensuring they are smooth and without cracks.
- 7Fry the balls in batches until golden brown, about 5-7 minutes.
- 8Remove the fried balls and drain on paper towels.
- 9In a separate pot, combine sugar and water to make the syrup, heating until sugar dissolves.
- 10Add rose water, cardamom, and saffron to the syrup and mix well.
- 11Soak the fried balls in the syrup for at least 30 minutes before serving.
- 12Garnish with chopped pistachios and almonds before serving.
Ingredient Alternatives
milk powder
Healthier: coconut flour
Cheaper: dry milk
Coconut flour offers a lower-calorie option.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a similar flavor with less saturated fat.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water gives a floral note without the cost.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color at a fraction of the cost.
Techniques
Equipment
Also Known As
Malai Kofta is a popular North Indian dish made of deep-fried paneer and potato balls served in a creamy tomato-based gravy.
Ingredients
- ●2 cups grated paneer
- ●1/2 cup boiled and mashed potatoes
- ●1/4 cup all-purpose flour
- ●1/4 cup cornflour
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●Oil for deep frying
- ●1 cup chopped onions
- ●2 cups chopped tomatoes
- ●1/2 cup heavy cream
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1 tsp coriander powder
- ●1/2 tsp kasuri methi (dried fenugreek leaves)
- ●1/2 tsp sugar
- ●Fresh coriander leaves for garnish
Instructions
- 1In a mixing bowl, combine grated paneer, mashed potatoes, all-purpose flour, cornflour, garam masala, red chili powder, and salt. Mix well to form a dough.
- 2Divide the mixture into small balls and set aside.
- 3Heat oil in a deep frying pan over medium heat. Fry the paneer balls until golden brown. Remove and drain on paper towels.
- 4In another pan, heat some oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- 5Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 6Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
- 7Add heavy cream and mix well. Cook for a few minutes until the gravy thickens.
- 8Add kasuri methi and sugar, and stir to combine.
- 9Gently add the fried kofta balls to the gravy and simmer for 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
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