murmura chikki recipe | puffed rice chikki | murmura ki gajak | bhel barfi

0
This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)

murmura chikki recipe | puffed rice chikki | murmura ki gajak | bhel barfi with detailed photo and video recipe. an interesting and healthy indian sweet recipe made with puffed rice, jaggery and dry fruits. it is considered a healthy dessert snack as it does not contain sugar and is prepared completely with jaggery or just 3 ingredients. it is typically prepared during the winter to provide the necessary warmth to the body, but can be served as a dessert snack on any occasion.
puffed rice chikki


murmura chikki recipe | puffed rice chikki | murmura ki gajak | bhel barfi with step by step photo and video recipe. bhel or murmura is typically used for savoury snacks particularly in the street food category. yet it can also be extended or experimented with other types of indian cuisine and it has left a sweet impact on the indian dessert category too. one such easy and simple with no sugar or just 3 ingredients sweet recipe is murmura chikki recipe known for its simplicity.

indian cuisine is such a versatile cuisine and has so many different recipes for different regions and seasons. It’s winter season now and there bouquet of recipes, both in savoury and sweet categories. let’s talk about the basic sweet recipe the most popular winter sweet recipe is the gajak or chikki variant from north india. traditionally the peanut or dry fruit chikki is the most popular version prepared during the cold season, but it can be extended to other types too. the other popular variant is the murmura chikki recipe or the bhel barfi recipe. unlike the other chikki variant, it is simple, easy and moreover an economical indian sweet recipe. bhel is generally thrifty compared to dry fruits and peanuts and hence it can be an ideal alternative to its predecessors.

murmura chikki recipe

furthermore, some more additional tips, suggestions and variants to the tasty bhel barfi or murmura chikki recipe. firstly, there are so many types of murmura or bhel in the market. i generally take the large and fully puffed murmura for most of my recipes. in addition, it has to be crispy and crunchy and hence make sure it is fresh while purchasing. secondly, for a bright red coloured chikki, i would recommend using dark coloured and sticky jaggery for this recipe. as matter of fact for any indian sweet based on jaggery, you should use sticky jaggery. lastly, once you have shaped the chikki, make sure you apply the mark so that it becomes easy to cut it later. once it is set, you may not be able to cut or apply the mark.


finally, i request you to check my other related indian sweets recipes collection with this post on murmura chikki recipe. it mainly includes my other related recipes like besan barfi, coconut burfi with jaggery, kalakand sweet, peanut burfi, icecream barfi, kaju katli, besan ladoo, mohanthal, kozhukattai, puran poli. further to these i would also like to mention my other related recipe categories like,

murmura chikki video recipe:

recipe card for puffed rice chikki recipe:

puffed rice chikki

murmura chikki recipe | puffed rice chikki | murmura ki gajak | bhel barfi

HEBBARS KITCHEN
easy murmura chikki recipe | puffed rice chikki | murmura ki gajak | bhel barfi
4.97 from 59 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course sweet
Cuisine Indian
Servings 8 pieces
Calories 190 kcal


Ingredients
 

  • 80 grams murmura / puffed rice
  • 2 tbsp almonds (halves)
  • 2 tbsp pumpkin seeds
  • 350 grams jaggery
  • 1 tsp ghee
  • ¼ cup water
  • ¼ tsp cardamom powder

Instructions
 

  • firstly, in a heavy-bottomed pan dry roast 80 grams murmura.
  • roast on low flame until the puffed rice turns crunchy.
  • transfer to the bowl and keep aside to cool completely. once the murmura is cooled completely, it turns more crunchy.
  • also roast 2 tbsp almonds, 2 tbsp pumpkin seeds on roast flame.
  • transfer to the same bowl and mix well.
  • in a large kadai take 350 grams jaggery, 1 tsp ghee and ¼ cup water.
  • mix well until the jaggery dissolves completely.
  • boil for 6-7 minutes or until the syrup turns frothy.
  • now check the consistency, by dropping syrup into a bowl of water, it should form a hardball and cut with a snap sound. else boil for another minute and check.
  • turn off the flame and add roasted murmura and ¼ tsp cardamom powder.
  • mix well making sure jaggery syrup coats well.
  • immediately pour the mixture onto a greased butter paper or onto a steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
  • press and level it up making sure it is of uniform thickness.
  • allow to cool for a minute, and when it is still warm cut into pieces.
  • finally, serve murmura chikki once cooled completely, or store in an airtight container and serve for a month.

Nutrition

Calories: 190kcalCarbohydrates: 38gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 1mgPotassium: 39mgFiber: 1gSugar: 38gVitamin A: 1IUVitamin C: 1mgCalcium: 21mgIron: 1mg


Tried this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen! us in Instagram or Twitter

Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes

how to make murmura chikki with step by step photo:

  1. firstly, in a heavy-bottomed pan dry roast 80 grams murmura.
  2. roast on low flame until the puffed rice turns crunchy.
  3. transfer to the bowl and keep aside to cool completely. once the murmura is cooled completely, it turns more crunchy.
  4. also roast 2 tbsp almonds, 2 tbsp pumpkin seeds on roast flame.
  5. transfer to the same bowl and mix well.
  6. in a large kadai take 350 grams jaggery, 1 tsp ghee and ¼ cup water.
  7. mix well until the jaggery dissolves completely.

  8. boil for 6-7 minutes or until the syrup turns frothy.
  9. now check the consistency, by dropping syrup into a bowl of water, it should form a hardball and cut with a snap sound. else boil for another minute and check.
  10. turn off the flame and add roasted murmura and ¼ tsp cardamom powder.
  11. mix well making sure jaggery syrup coats well.
  12. immediately pour the mixture onto a greased butter paper or onto a steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
  13. press and level it up making sure it is of uniform thickness.
  14. allow to cool for a minute, and when it is still warm cut into pieces.
  15. finally, serve murmura chikki once cooled completely, or store in an airtight container and serve for a month.
    murmura chikki recipe

notes:

  • firstly, make sure to roast the murmura and nuts on low flame else they may not turn crunchy.
  • also, the consistency of jaggery syrup plays a crucial role to get a crunchy bite.
  • additionally, adding ghee to jaggery syrup helps to give a shine.
  • finally, murmura chikki tastes great when mixed with a few crunchy nuts.
This Post Is Also Available In ಕನ್ನಡ (Kannada), And हिन्दी (Hindi)