Chikki Bowl | Brittle Bowl

"Til gud ghya ani god god bola" symbolizing...just like the sweet sesame-jaggery brittle, always speak kind words. This is a sweet that is loved alike by kids to elders and relished and devoured with joy. During Makar Sankrati Festival this sweet is prepared and distributed among friends and family. These chikkis are also made for Thai Pongal which is the second day of the harvest festival and it falls on Makar Sankranti day itself. Infact both signify the same - seeking the blessings from the Almighty for an abundant harvest which symbolizes prosperity and happiness for all! 

This time Amma wanted to give a different twist by crafting the entire Bowl also edible by making them out of chikki! We normally prepare Flaxseed Chikki and keep it at home quite often due to the health benefits this little seed offers. For vegetarians this is a boon as this has lignans, fiber and the essential omega 3 fatty acids!

Ingredients:

For Chutney Dal Til Chikki:

50 gm Chutney Dal | Fried Gram

150 gm White Til | Sesame Seeds

200 gm Gur | Jaggery, grated

1 tsp Homemade Ghee | Clarified Butter

1/4 tsp Elaichi | Cardamom Powder

For Groundnut Til Chikki:

50 gm Groundnut | Peanut

150 gm White Til | Sesame Seeds

1 tsp Homemade Ghee | Clarified Butter

1/4 tsp Elaichi | Cardamom Powder

For Alsi Til Chikki:

150 gm Alsi | Flaxseed 

50 gm White Til | Sesame Seeds

1 tsp Homemade Ghee | Clarified Butter

1/4 tsp Elaichi | Cardamom Powder

Method:

• For Chutney Dal Til Chikki:
• In a non stick kadhai, dry roast chutney dal for 2 minutes and then transfer to a plate and keep aside.
• In the same kadhai, dry roast til till it becomes fragrant, slightly puffed. Keep stirring continuously so that the til does not get burnt and gets a uniform colour. Transfer it along with the roasted til. 
• Grease a wooden board or your granite kitchen platform and a rolling pin and keep it ready.
• In the same kadhai, heat  ghee and add grated gur, keep the flame on low. Keep stirring continuously till the gur becomes a thick syrup and starts leaving the sides of the kadhai. 
• Switch off the gas and while mixing continuously add roasted til and roasted chutney dal along with elaichi powder. Mix well.
• Pour this mixture on the greased surface and flatten it out with the greased rolling pin.
• At this stage in case you want Til Ladoo, you can take little portion and shape them into balls or once you have flattened it on the surface you can wait for it to cool and then while it is still warm cut into desired shape pieces. 
• In case you want to make a bowl, the moment you have mixed the chikki, take some portion of the chikki and mould it on the outer surface of  a stainless steel bowl of your liking. After the chikki has cooled, release it gently from the stainless steel bowl to get a Chikki bowl.
• For Groundnut Til Chikki:
• In a non stick kadhai, dry roast Groundnut till it get uniformly roasted. Transfer to a plate and let it cool. Remove the skin. In case you do not prefer whole groundnuts in your chikki, pulse it in the mixie for a second and then transfer to a plate and keep aside.
• Follow the same method as mentioned for Chutney Dal Til Chikki.
• For Flaxseed Til Chikki:
• In a non stick kadhai, dry roast flaxseed till it becomes fragrant, slightly puffed. Keep stirring continuously so that it does not get burnt. Transfer to a plate and keep aside. 
• Follow the same method as mentioned for Chutney Dal Til Chikki.
• After the naivedhyam, distribute these lovely sweet chikkis to your family and friends and enjoy!

We made the bowl using Chutney Dal Til Chikki, The ladoo shapes are from the remaining mixture of Chutney Dal Til Chikki. Bothe Groundnut Til Chikki and Flaxseed Til Chikki we rolled it over greased surface and cut them into square.

Note:

a. While handling the hot chikki mixture, always grease your palms and fingers and take care that you do not burn yourself.

b. Jaggery used for this is nice golden brown colour, called as Kesar Gur. This Gur is very sweet and not salty to taste.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.