Sweet Papdi - Home made Chikki

 This is a sweet delicacy from our neighbour country, Pakistan. It is a quick recipe that can be done in 10 mts. I would like to Thank Rak's Kitchen for this recipe and also the original contributor from Karachi. Post making this sweet, I felt it was tasting like a Lonavala Chikki. Becoz my output was not a fine smooth mixture, rather coarse like in a soft groundnut chikki. That made me think we can follow similar recipe to make chikki at home. That is you can slightly add various ingredients to it and you bring out multiple flavours of chikki. Lets jump to the recipe.

Ingredients: 

Wheat flour  - One cup full ( this would make 10 pieces of Gur papdi roughly)
Ghee - Two ladleful or more
Jagger powedered - Half cupful ( roughly 1:2 ratio with the wheat flour). You can increase for more sweetness

My Tip: ingredients we can try adding are: Nuts like Ground nut, dry fruits like cashwe, Badam, dates etc in different combination to make many flavours.

Way to go:

• Take a kadai and roast the wheat flour in low flame to remove rawness. Do not roast to brown or dont let it get burnt. Just roast enough to bring out the aroma. 
• Once roasted add the powdered jaggery to it and the ladle full of ghee. Now keep cooking and mixing the low flame for two minutes until it blends well with the ghee and jaggery melts to mix the flour. 
• Quickly turn off the flame and transfer it to a dry plate or a mould (if you want it made in a specific shape). 
• Note: Overcooking can make the mixture it break and crystallize. That is either they will not bind well or they can get very hard after cooled if jaggery begins to crystallize. So once the jaggery melts and mix well with flour you have to turn it off.
• Cut them into desired shape and size and allow them to cool. Once it cools it can get slightly hard enough which will help it bind well and retain it shape without breaking.
• Once cool relish it well with your loved ones.