Amaranth and Sesame Chikki

Crunchy, Nutty, Sweet: Power packed Delight!

Prep Time 30 min
Cook Time 6 min
Serving Size 4
Recipe Type Hob

Indulge in a sweet and nutritious treat with this delightful Amaranth Chikki! Combining the nutty flavor of roasted puffed amaranth and sesame seeds with the natural sweetness of jaggery, this traditional Indian snack is both delicious and wholesome. Enhanced with dried fruits and a hint of cardamom, each bite offers a burst of flavors and textures. Perfect for satisfying your sweet tooth while also providing a boost of energy, this chikki is ideal for festive occasions or simply as a healthy snack. Enjoy the crunchy goodness and the rich, aromatic taste that will transport you to the heart of Indian culinary traditions.

Ingredients

2 cups puffed amaranth (rajgira)
1/2 cup white sesame seeds
1 cup chopped dried fruits (e.g., almonds, cashews, raisins, pistachios)
2 cups jaggery (grated)
2 tsp ghee
1/2 tsp cardamom powder
4 tbsp water

Method

Dry roast the puffed amaranth in a pan for 2 minutes over low heat. Set aside.
Dry roast the sesame seeds until aromatic and lightly golden. Set aside. Chop the dried fruits into small pieces.
Heat ghee in a heavy-bottomed pan. Add the grated jaggery and water.
Cook over medium heat, stirring continuously, until the jaggery melts and forms sticky syrup for 4 mins.
Check the syrup consistency: drop a little into cold water; if it forms a firm ball, it's ready.
Quickly add the roasted amaranth, sesame seeds, dried fruits, and cardamom powder to the jaggery syrup. Mix thoroughly to coat all the ingredients evenly.
Transfer the mixture onto a greased plate or parchment paper. Roll it out with a greased rolling pin to about 1/4-inch thickness. While still warm, cut into desired shapes using a knife or pizza cutter.
Let the chikki cool completely before separating the pieces.
Store chikki in an airtight container to retain its crispness.

Did you know?

From ancient Sangam poetry to indigenous kitchens, Amaranth has been a lifeline for many. Foraged or farmed, these greens have nourished generations across India and beyond. In a world of supermarkets, the wisdom of foraging still thrives—thanks to those who keep it alive.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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