Moongphali aur Til Gur ki Chikki (Oat, Nut and Seed Brittle)

Moongphali aur til gur ki chikki (peanut and sesame brittle with jaggery) is an Indian winter favorite. Here’s my easy version, homemade with a mix of rolled oats, peanuts, sesame, sunflower, chia and hemp seeds.

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Recipe

Moongphali aur Til Gur ki Chikki

Ingredients

1/4 cup rolled oats
1/2 cup raw peanuts 
1/4 cup shelled sunflower seeds 
1 tbsp sesame seeds 
1 tbsp chia seeds 
1 tbsp hemp seeds
3/4 cup powdered jaggery
A few tbsp water
Pinch of salt
Seeds of 1 black cardamom (badi elaichi)
1/4 tsp aniseed(saunf)

Method

Lightly grease a stainless steel plate or baking sheet with a little oil/ghee.

Coarsely pound the cardamom seeds & aniseed and set aside.

In a wide, nonstick pan, roast the oats until light brown. Remove and add to a bowl along with the spices, chia and hemp seeds.

Then roast the peanuts. Rub them in a clean cloth to remove the skins and mix with the oats.

Roast the sesame & sunflower seeds (separately) and add to the bowl. Stir the ingredients well to mix.

Wipe the pan and add the powdered jaggery with a tablespoon of water. Cook on low heat, stirring continuously till it reaches a hard ball consistency.

Add in the oats mixture and mix well to coat evenly.

Working quickly, spread the mixture onto the greased plate and flatten to 1/2” thickness.

Cut into squares, cool completely and enjoy.