Peanut Chikki | How To Make Peanut Jaggery Bar | Shengdana Chikki | Peanut Chikki Recipe | Ruchi
134.6 هزار بار بازدید -
4 سال پیش
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Peanut Jaggery Bar Recipe |
Peanut Jaggery Bar Recipe | Chikki Recipe | Shengdana Gud Ki Chikki | Makar Sankranti | How To Make Peanut Chikki | Peanut Chikki Recipe | Quick & Easy | Jaggery Chikki | Shingdana Chiki | Groundnut Chikki | Crushed Groundnut Chikki | Famous Chikki Recipe | Gud Chikki | Shing Gud Ki Chikki | Winter Recipe | Lonavala Chikki | Basic Chikki Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Peanut Chikki or Peanut Jaggery Bar at home with our chef Ruchi Bharani.
Peanut Chikki Ingredients:
- 150 gms Peanuts
- 150 gms Sugarcane Jaggery
- 2 tsp Water
- Water
- 1 tsp Ghee
- Ghee (for greasing)
#PeanutChikki #PeanutJaggeryBar #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
http://rajshrifood.com/
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Host: Ruchi Bharani
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Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
In regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh and Sindhi regions of India, it is called layee or lai and in other north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam. In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti. In Kerala it is called Kappalandi muthai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka'i ladrillo.
It is a type of chikki or guddani, a confection made from jaggery, ground nuts and ghee. The product was sold by Maganlal Agarwal from his sweet meat shop in Lonavala, and packaged by railway authorities and sold to train travellers between Lonavala and Mumbai. Encouraged by this, Agarwal renamed the product "Maganlal chikki", and it later became and continues to be called Lonavala chikki. |
For feedback and suggestions please write to us at: [email protected]
Learn how to make Peanut Chikki or Peanut Jaggery Bar at home with our chef Ruchi Bharani.
Peanut Chikki Ingredients:
- 150 gms Peanuts
- 150 gms Sugarcane Jaggery
- 2 tsp Water
- Water
- 1 tsp Ghee
- Ghee (for greasing)
#PeanutChikki #PeanutJaggeryBar #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
http://rajshrifood.com/
Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood
For more videos log onto rajshrifood
Find us on Facebook at Facebook: rajshrifood
Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.
In regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh and Sindhi regions of India, it is called layee or lai and in other north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam. In the South Indian states of Telangana and Andhra Pradesh, it is called palli patti. In Kerala it is called Kappalandi muthai. Similar dishes are also very popular in Brazil, where it is known as pé-de-moleque, and in Paraguay, where it is called ka'i ladrillo.
It is a type of chikki or guddani, a confection made from jaggery, ground nuts and ghee. The product was sold by Maganlal Agarwal from his sweet meat shop in Lonavala, and packaged by railway authorities and sold to train travellers between Lonavala and Mumbai. Encouraged by this, Agarwal renamed the product "Maganlal chikki", and it later became and continues to be called Lonavala chikki. |
For feedback and suggestions please write to us at: [email protected]
4 سال پیش
در تاریخ 1399/10/22 منتشر شده
است.
134,685
بـار بازدید شده