Roasted Chana Chikki | भुने चने की चिक्की | Daliya Chikki | Daria Chikki | Bugran ji Gurdani | Parched Gram Brittle

Roasted Chana Chikki | भुने चने की चिक्की | Daliya Chikki | Daria Chikki | Bugran ji Gurdani | Parched Gram Brittle

Prep time: 15 mins
Cooking Time:15 mins
Total Time:30 mins
Servings:4-5

Roasted Chana Chikki | भुने चने की चिक्की | Daliya Chikki | Daria Chikki | Bugran ji Gurdani | Parched Gram Brittle is an Indian sweet that is usually prepared during Diwali festival. This Chikki requires very basic ingredients for its preparation. Here sugar has been used but this Chana Chikki can also be prepared with jaggery 'gur'.  Roasted Chana Chikki | भुने चने की चिक्की | Daliya Chikki | Daria Chikki | Bugran ji Gurdani | Parched Gram Brittle requires low to medium heat throughout its preparation. Once the roasted chana is mixed with the melted sugar , then skill and speed is needed to roll and cut it into pieces.

Roasted Roasted Chana Chikki | भुने चने की चिक्की | Daliya Chikki | Daria Chikki | Bugran ji Gurdani | Parched Gram Brittle is loved by children as well as adults. Diwali is a time when the family looks forward to munching bites of this chikki.

So gear up to prepare Roasted Chana Chikki for your family.

Video Recipe:

Ingredients:

• 1.25 cup Roasted Channa/Puffed Chana/Parched Gram/Bugra/Daria/Daliya 
• 1 cup Sugar
• 1 teaspoon ghee
• few drops of lime juice

Method:

1. Organize the ingredients.
   
2. Grease the working slab, rolling pin and spatula.
3. Warm ghee in a heavy bottom pan.
   
4. Add the sugar and work on medium heat.
   
5. Keep stirring continuously .
6. Sugar will start melting.
   
7. Add 3-4 drops of lime juice to this sugar.
   
   
   
   
8. Slowly the  melted sugar will caramelize . It will change color to amber. Keep flame low.
   
   
   
   
   
   
   
   
   
   
9. To test, drop a little of the melted sugar in a bowl of cold water. the sugar will become hard and brittle. This is the correct time to add the Roasted Chana.
   
10. So now add Roasted Chana.
    
11. Put off the  flame. Combine the sugar and roasted chana well. 
    
12. Transfer the ball like mass on to a greased work surface.
    
13. Roll out quickly and as thin as possible. Grease your hands before handling this hot mass of sugar and chana. 
    
14. Cut into desired sized pieces.
    
    
    
    
15. Once cool store in air tight container.

Tips:

• Store the Chikki in air tight containers otherwise it tends to become soft after a few days specially in humid places.
• Do not be tempted to melt large quantity of sugar in one batch. Work with that much quantity with which you can handle to roll. Then again repeat sugar melting process for the next batch of Chikki.
• Keep a careful eye over the melting of sugar. It can become dark and burn very fast. 

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