A delicious soft chikki, made oflightly dry roasted oats, melted and sieved jaggery, cardamom powder and dry ginger powder.
Makes: 10 pieces
Please use same measuring cup to measure oats and jaggery.
1 cup (200 ml / 8 oz oats
1 cup (200 ml / 8 oz) melted and sieved thick jaggery
1 tablespoon water
2 pinches cardamom powder
2 pinches dried ginger powder (chukka podi)
1 teaspoon oil / ghee to grease thali / plate
Heat an iron kadai / pan on a medium heat. Add oats and dry roast on a medium to low heat until lightly fragrant / crisp for 12 – 15 minutes. Stir continuously. Keep aside.
Grease a steel thali or plate with 1 teaspoon oil / ghee and keep it ready.
In a thick bottomed bowl / non stick pan, add melted and sieved thick jaggery and 1 tablespoon water. Boil on a low heat for 10 – 12 minutes / until thickens / lot of bubbles / thick syrup. To test the syrup is ready, drop a teaspoon of hot jaggery syrup in cold water. If it form a jaggery ball, then the syrup is ready ( If the syrup is not ready, it won’t form a ball and you can see jaggery dilute in water and cold water become yellow / light brown color). At this stage, mix dry roasted oats, cardamom powder and dried ginger powder. Mix well until oats well combined with jaggery.
Spread this oats – jaggery mixture into the greased steel thali and spread it evenly with the base of a flat spatula. Cut into desired shape and size when it is very hot. Keep aside to cool for 20 minutes and remove carefully. Store in an airtight container.