PENUT CHIKKI

Penut chikki ek traditional Indian candy hai jise jaggery or penut se banaya jata hai. Chikki ko hum dry fruit chikki seasame chikki bahot sare flavours ke sath banate hain. But i love  penut chikki so much .
Chikki in Haryana gajjak ke naam se jyada famous hai. Haryana me chikki ke naam se shayud he koi is candy ko janta hoga so mere liye its mungfali gajjak :)
In rohtak mungfali ke bade bade stalls hum november starting se he dekh rahe hain. Agar last year se compair kiya jaye to is saal ek month pehle he mungfali market me available ho gayi hain. Ab jab mungfali he market me aagyi hain to mungfali products bhi sath me he market me dekhne ko mil jate hain. market me jis bhi shop or roadside stall per dekho mungfali gajjak or dates he milte hain.
Mujhe mungfali bilkul bhi nahi pasand but mungfali se bani gajjak mujhe bahot pasand hain. So maine apni favorite candy ko ghar me he try kiya or ise or jyada flavourful banane ke liye ise fennal or coconut ka flavour bhi diya. Meri gajjak itni jyada tasty bani ki mujhe taste karne ke liye sirf ek he roll mila :p
Jab main gajjak bana rahi thi to ghar me kuch guest aagye... meri causin.. wo bhi meri tarah he gajjak ki fan hai. Mere paas jitni bhi gajjak bani thi wo usko bhi pack kar ke le gyi and mujhe ek or big batch me gajjak banane ke liye request kar ke gayi. so today i'm making it again..

INGREDIENT

Jaggery - 1 cup

Penut - 1 1/2 cup

Fennal seeds - 1/2 tsp

Coconut - 1/3 tsp

Butter - for greasing

METHOD --

Gajjak banane ke liye mai moti wali mungfali use karti hu or khud he peal kar le saaf karti hu. Agar aap itna hardwork nahi karna chahte to market se mungfai ki giri bhi lekar use kar sakte hai. mungfali ki giri ko saaf kar ke half kar le.

ek nonstick pan me jaggery add kar ke melt kar le. jaggery ko melt hone ke baad 4-5 minute tak boil kar le or hard chashni bana le. Because gud ki chasni jitni jyada hard hogi aapki gajjak utni he jyada crunchy banegi. So ye aapke taste per bhi depend karta hai ki aapko soft chashni se gajjak banani hai ya hard chasni se. Mujhe jab mere appa ya amma ke liye gajjak banani hoti hai to mai soft chashni use karti hu otherwise hard chashni he use ki jati hai.

Jab tak humari chashni banti hai ek plate ko ulta kar ke plate or rollar ko butter or oil se achi tarah se greese kar le otherwise roll karte time gajjak rollar se chipak jaegi or cut karte time plate se. so ye ek important step hai.

Chashni ready hai ya nahi ye check karne ke liye ek bowl me pani le or usme jaggery ki kuch drops add kar de. Agar aapka gud pani me mix ho jata hai to abhi aapki chasni ready nahi hai or agar gud water me niche chala jata hai or mix nahi hota it means aapki chashni ready hai.

Chasni ke ready hone ke baad pan me halt kiye hue penut add kare or achi tarah se mix kar le. penut or jaggey ko achi tarah se mix karne ke baad gas flame off kar de.

Jaggery penut better ko greese ki hui plate per pour kar le. Fannel seeds or coconut se topping kare or roller ki help se ek thin papad roll kar le. 2-3 minute ke liye thunda hone ke liye rakh de. Thunda hone ke baad cookie cutter se cut kar le.

Crispy mungfali gajjak ko thundi hone ke baad ek jar me store kar ke rakh le.