Cooking Instructions
- 1
Heat a pan roast moongfali on low flame. Take out and let it cool and roast the til seeds too til crackling sound.
- 2
In same hot pan put jaggery crushed and let it melt til finely done. Minimum 15 mins as we want a crunch in chikkis
- 3
Side by rub with palms to take off peels of groundnuts... Crush them on palms to make separate.
- 4
Add the Moongfali to melted jaggery. Mix well adding cardamom powder.
- 5
Take out the mix on plate that is rubbed with ghee.
- 6
At the end sprinkle the roasted til seeds. Now let it settle down properly once gets cool can cut it out in slices.
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