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Murmura Chikki
Sapana Behl
A crispy and tasty chikki aka bars made using puffed rice or murmura and jaggery is a must when celebrating Lohri.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dessert, Snack
Cuisine
Indian, North Indian
Servings
20
Pieces
Ingredients
1x
2x
3x
4
cups
murmura/puffed rice/mamra
1 1/2
cups
jaggery,
grated or chopped
2
teaspoon
ghee
Instructions
In a heavy bottom pan dry roast the puffed rice on low to medium heat in two batches for about 10 minutes.
Remove from heat and set aside to cool.
Into the same pan add jaggery and ghee. Let the jaggery melt on low heat and cook until it starts bubbling.
Check the consistency by dropping a small drop in a bowl of water. If it forms a solid mass and can be rolled up into a thick ball then it is ready.
At this point turn off the heat and add the murmura into the jaggery and mix well to combine.
Transfer the mixture to a greased plate or chopping board and roll with a greased rolling pin into desired thickness.
Cut marks using a sharp knife and ket it cool.
Once cooled cut out following the marks and store in airtight containers.
Serve and enjoy.
Notes
Yoy may use greased foil to spread the chikki mixture.
Make sure the jaggery is of right consistency before adding puffed rice in it.
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@Behlsapana
or tag
#cookingwithsapana
!