Mar 13, 2012

Oats Chikki

Oats Chikki

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.


Vimitha Durai said...

never tried chikki with oats niya nice one

Aarthi said...

This is such a wonderful recipe..Thanks for posting it..Bookmarked..