Pumpkin Peanut seed ki Chikki Recipe

Very few people would have eaten Pumpkin Peanut seed ki Chikki because generally Jaggery and Groundnut Chikki is made more, and is eaten with great interest in winters. But today I will tell you how to make pumpkin seed chikki because it is tastier and healthier than jaggery and peanut chikki. It strengthens our heart, as well as maintains high blood pressure and sugar. This is especially beneficial for those people who want to lose weight, or who have a lot of hair fall.

Ingredients – Ingredients for Pumpkin Peanut seed ki Chikki

Pumpkin seeds – 1/2 bowl
Peanuts – 1/2 bowl
Jaggery – 1 bowl
Ghee – 1 tbsp

Pumpkin Seed Chikki Recipe
How to roast Peanuts

1. First of all put the peanuts in a pan or pan and keep it on the gas.
2. Then fry on low flame for 8-10 minutes while stirring continuously with a spoon.
3. Then turn off the gas and put the peanuts in a plate and let them cool.
4. When the peanuts cool down, peel off the skin of the peanuts with both hands.
5. Now crack the peanuts slightly and remove the skin.

How to Roast Pumpkin Seeds

1. First of all, put the pumpkin seeds in a pan or pan and keep it on the gas.
2. Then fry on low flame for 1-2 minutes while stirring continuously with a spoon.
3. Then turn off the gas and put the pumpkin seeds in a plate and let them cool.

Prepare Jaggery syrup

1. Cut the jaggery into small pieces and put it in a pan and keep it on the gas.
2. Add a teaspoon of ghee to it and melt the jaggery on a low flame while stirring continuously.
3. After the jaggery melts, cook it while stirring with a spoon for 2 minutes.
4. Now check the jaggery syrup, to check, take some water in a bowl and add two drops of syrup to it and let it cool.
5. After some 2-3 seconds, lift the jaggery and see if the jaggery is pulling, then cook the jaggery for a few more seconds.
6. When the jaggery starts breaking with a crackling sound, add peanuts and pumpkin seeds to the jaggery, mix well, and turn off the gas.To set the chikki mixture, grease a board with ghee.
7. Then put the chikki mixture on the board and spread it.
   Grease a rolling pin with a little ghee, and roll out the chikki thinly.
8. Allow the rolled chikki to cool slightly. When the chikki cools down, cut it into pieces of desired size with a knife.
9. Then after cooling completely, take out the cut pieces from the board slowly with a knife.
10. Your Pumpkin Peanut seed ki Chikki is ready, make it and store it in a sealed container.
11. You can eat it for 2 to 3 months.

Suggestion

• Keep checking the syrup as soon as the jaggery melts
• If the jaggery syrup is cooked less then the chikki will become sticky, and if it is over cooked the chikki will become bitter.
• You can add only pumpkin seeds instead of peanuts in Pumpkin Seed Chikki.