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Chikki

Celebrating the goodness of simple and wholesome ingredients brought by our farmers' harvests. After having this chikki, it's hard to go back to store bought (unless of course, we're in Lonavala).

This video was super useful to get it right, but I made changes and some variations:
https://www.youtube.com/watch?v=epwGN-q45xY&t=501s

I used chikki no gol (Bansi and Krutika brands). Once I used Mani brand kolhapuri gol. Was very soft to chop. 2 lbs yielded about 5 cups chopped gol, which was perfect for one full batch of all of these chikkis. 

Dalia:
The recipe called for 1 cup gud and 1 cup dalia, but I think it took almost 11/2 to 2 cups of dalia. Roll it with oiled rolling pin. 
Once I used 3/4 cup gol and 11/2 cup dalia.

Tal: 
I used 1/2 cup gol and 1/2 cup polished tal for a super thin chikki. 

Crushed Groundnuts:
Slow roast skinless peanuts. Let cool, and coarsely grind in a mini food processor. Add cardamom. For 1 cup Gud, I think it took about 11/2 cups groundnuts. Also use rolling pin for this.

Kurmura:
5 cups kurmura, roast slowly till crispy. Keep a small bowl with cold water ready. Heat 2 cup gol, 1/2 tsp ghee. Keep mixing and checking for hard ball stage in the cold water. Add a pinch of ground cardamom, and the kurmura. Spread a bit of ghee on a Silpat. Remove the hot mixture on it, and with a steel bowl with ghee on the bottom, flatten it. Make marks with a pizza cutter. Break into pieces once cool.  


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