Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
What Is Sev Chikki?
First, I'll explain what chikki is. Chikki is a traditional Indian sweet made of jaggery or sugar and nuts. Chikki made with groundnuts is common.
Sev chikki is a type of chikki in which sev (crunchy gram flour noodles) is added. Making it involves three steps. First, you make the sev. Next, you mix it with boiled jaggery syrup, and later, you make the bars.
Sev chikki is crunchy and light—it makes a great anytime snack. It's also nutritious because of the abundant nutrients in the jaggery and gram flour. These protein-rich bars are a favorite of children and elders, as well.
Try this quick and easy snack whenever you crave something light and healthy!
|Prep time||Cook time||Ready in||Yields|
12 pieces of sev chikki
For the sev:
- 1 heaped cup gram flour (besan)
- 1 tablespoon rice flour
- 1/4 teaspoon salt
- 1 1/2 tablespoons oil, for the dough
- Oil for deep-frying
For the jaggery syrup:
- 3/4 cup jaggery, powdered
- 2 tablespoons water
- In a large mixing bowl, add gram flour, rice flour, and salt. Mix well.
- Take the oil for making the dough in a pan and heat it until very hot. Pour it into the flour mixture. You will hear a sizzling sound. Mix it well.
- Make a smooth dough while adding water little by little. No need to rest the dough.
- Prepare the appliance for making sev. Use a thin sev mould and fill the dough in the slot.
- Heat the oil for deep-frying. Gently press or squeeze the dough by moving the appliance in a circular motion, so that the raw sev falls circularly into the hot oil. Fry it over medium heat.
- Thin sev fries faster. Flip it quickly with the help of a spatula. Remove it from the oil and place it on an absorbent paper towel. Repeat the same process with the remaining dough.
- Once the sev cools completely, it becomes very crunchy. Gently break them with your fingers to get uniform, smaller pieces. Set aside.
- Keep a steel plate ready for pouring the hot chikki mixture.
- Make the jaggery syrup: Heat a deep-bottomed pan. Add powdered jaggery and 2 tablespoons of water. Mix well.
- Keeping the heat medium-high, stir the mixture continuously. After 3-4 minutes, the jaggery melts completely. Reduce heat. Boil the mixture until it becomes thicker and forms a two-string consistency. To check the consistency, drop a little bit of the liquid jaggery into the water taken in a bowl. If you are able to collect the jaggery inside the water and form a ball out of it, it is the right consistency.
- Keeping the heat on low, add broken sev, mix well and continue cooking for a few more seconds.
- Turn off the heat and transfer the mixture to the steel plate. Evenly spread it with a spatula. Set it aside to cool.
- After 5 minutes, draw shallow lines on it with the help of a knife, so that you can make square or rectangle pieces.
- Once it cools a bit, insert the knife deeper into the lines to separate the pieces.
- Take out the pieces when it becomes completely cold. Enjoy eating crunchy and nutritious jaggery sev bars (sev chikki).
- Store the remaining pieces in an airtight container and enjoy eating them for up to 2 weeks.