Video Tutorial
Video Chapters
Instructions
Prepare the Roasted Chickpea
Lightly roast the pre-roasted chana dal in a pan over low heat until it becomes perfectly crispy. This ensures the chikki will be crunchy and not soft. Once roasted, transfer the dal to a plate and let it cool completely before proceeding.
Prepare the Working Surface
Take a foil paper (or butter paper) and grease it thoroughly with a little ghee. This preparation beforehand prevents the chikki from sticking and makes it easy to remove later.
Make the Jaggery Syrup
In the same pan, add the jaggery and two tablespoons of water. Cook on a slow flame, stirring continuously, until the jaggery melts and forms a thick syrup. To check if the syrup is ready, drop a small amount into a bowl of water; it should become hard and brittle when broken.
Combine and Mix
Once the jaggery syrup is ready, turn off the gas. Immediately add the roasted chana dal to the syrup and mix thoroughly until the dal is evenly coated with the jaggery.
Shape the Chikki
Quickly transfer the mixture onto the prepared greased foil paper. Use a spatula or spoon to spread it slightly. Then, using a rolling pin (belan) lightly greased with ghee, roll out the chikki mixture as thin as possible.
Score and Cool
While the chikki is still warm, use a knife to make cuts or marks on it, forming desired shapes and sizes. This scoring helps in breaking the chikki into neat pieces once it hardens. Allow the chikki to cool down completely for about 20-25 minutes until it becomes firm.
Break and Serve
Once the chikki is completely cooled and set, carefully remove it from the foil paper. Break the chikki along the pre-made score marks into individual pieces. Your crunchy Chana Dal Chikki is now ready to enjoy!
