Peanut Chikki


  • 1 cup Peanut (Moongalphali)
  • 100 gr Jaggery Powder/ 1/2 cup Jaggery blocks
  • 2 tbsp water
  • Ghee for Greasing 
  • Some chopped almond

How to make Peanut Chikki:-

  • Put 1 cup peanut in a heavy bottom pan or wok (kadhai) on low flame. Roast peanut and stirring well until peanut become crunchy.
  • When peanut get roasted well, remove in a separate plate. Once the peanut become cool. Rub them between your palms. The husks peels easily. Remove the husked peanut and keep aside.
  • Take a same wok / pan put jaggery powder or jaggery blocks and heat on low flame. Add water. stir well with spatula. All jaggery get dissolved.
  • Keep on stirring this solution.
  • While this solution become cooking, take a bowl on cold water, where you can check consistency of the solution. Stir continuously until you get the thread consistency.
  • The mixture reached the hard ball stage.
  • When the jaggery solution become good consistency, quickly add the peanuts and quick stir well.
  • This mixture place on a foil or a greasing plate immediately.
  • Grease the rolling pin (Belan).
  • Roll the chikki by rolling pin.
  • Cut the chikki by greasing knife into horizontal or vertical shape. Remove the paper.
  • Let the chikki cool at room temperature. 
  • Break them and serve.
  • You can store this chikki in a airtight jar.

You may also like below dishes:-

Mysore Pak


  • 100 gm chick-pea flour (1 cup)
  • 100 gm sugar (1 cup)
  • 1 cup water
  • 200 gm ghee (2 cups)
  • 1/4 tsp cardamom powder

How to make Mysore Pak:-

  • Take a deep bowl and shift chick pea flour.
  • Take a Frying pan and put sugar and water on low flame. When it dissolves, stir continue on medium flame. When it reaches a one thread consistency. Sugar Syrup has been ready. Add cardamom powder and mix it well. 
  • In this syrup add tbsp chick pea flour and mix it well.Stir continue and add chick pea flour a tablespoon at a time.
  • When add chick pea flour has been used add ghee a tbsp at a time stir continue. 
  • After some time this mixture color has been changed. 
  • This mixture will be more crumbly and color brown. Switch off the flame.
  • Take a plate and thali. Greasing this thali by ghee.
  • Spread all better in thali and patting it to thali base.
  • Put this thali in refrigerator.
  • After 20-30 minutes cut this mixture in barfi shape.
  • Serve it cool.

    Shahi Tukada


    • 2 white bread slices
    • 2 tbsp ghee or olive oil / refined oil
    • Milk 100 ml
    • 2 tbsp sugar
    • 1 pinch saffron
    • 25-30 cashew nuts
    • 15-20 raisins
    • 12-15 Almond

    How to make Shahi Tukada:-

    • Take a frying pan and fry bread slice both side with ghee or oil on medium flame.
    • Take a deep pan, add sugar, milk and saffron mix it well on low flame. Stir well.
    • Add all chopped dry fruits in this mixture and mix it well.
    • Take a plate, keep fry bread slice on it. Pour the mixture over it.
    • Garnishing with some chopped dry fruits.
    • Serve it hot.

    Rava Kheer or Sooji ki Kheer


    • 1 kg full cream Milk
    • 1/4 cup semolina ( rava / soojji)
    • 1/2 cup Sugar
    • Some Dry Fruits
    • 1 pinch of saffron
    • 2-3 green cardamoms

    How to make Rava Kheer or Sooji Ki kheer:-

    • Take a frying pan and roast semolina till slightly covered.
    • Add milk and bring to a boil on low flame.
    • Heat and simmer.
    • Keep stirring to avoid scorching and add dry fruits, saffron and cardamom powder. Cook it 5 minutes.
    • Serve it hot or chilled. Garnish with dry fruits.

      Kaju Katli Recipe


      • 1 tsp saffron
      • 100 gm cashew nuts
      • 6 tbsp sugar
      • 1/2 tsp green cardamom powder
      • 1-2 silver sheets (Varg)

      How to make Kaju Katli Recipe:-

      • Take a blander and grind cashew nuts into a fine powder.
      • Take a non stick pan and heat water on low flame.
      • Add saffron and sugar mix it well. Prepare sugar syrup thickens.
      • Add cardamom powder and mix it well.
      • Add cashew nuts powder and mix it well. Cook it 3-4 minutes.
      • Spread the mixture on to a Plate or thali.
      • Let it cool to room temperature.
      • Transfer mixture onto a worktop and knead a little. Spread the mixture into a thali or tray.
      • Garnishing with silver varq.
      • Keep in refrigerate. 
      • Cut into squares and serve it.

        Vrat ki Khichadi / Samavat Rice Khichadi


        • 1 cup Sama Ke Chawal
        • 1/2 cup Cube potatoes
        • 1 tsp Cumin Seeds
        • 1/2 tsp crushed black pepper
        • 1 tbsp ginger & green chilli paste
        • 2 tbsp Ghee 
        • 2-2.5 cup water
        • Salt (Sendha Namak) as per your taste
        • 2-3 tbsp fine chopped coriander leaves

        How to make Sama Chawal Khichadi:-

        • Take a deep bowl and soak sama chawal for an hour. After that drain and keep aside.
        • Take a thick bottom pan/ kadhai or Pressure Cooker and heat ghee in it. When ghee become heat add cumin seeds.
        • Fry cumin seeds till they are crackle.
        • Add ginger-chilli paste and add crushed black pepper.Saute it till the raw aroma goes away. 
        • After that add potatoes cubes and stir and saute it for three minutes.Add sama chawal in it. Stir and saute for a minute.
        • Add water and stir away.
        • Add Rock Salt/ Saindha Namak and mix it well.
        • Cover this Pan/ Pressure cooker or Kadhai with a lid on a low flame for 1 whistle. 
        • Do check and stir at interval.
        • When the sama rice softened and cooked well. Switch off the flame.
        • Add chopped coriander leaves and mix it.
        • You can add some lemon juice.
        • Serve it with plane yogurt.

          Dahi Sandwich Recipe


          • 2 Cup Hung Yogurt/ Curd / Dahi
          • 1/4 Cup mayonnaise Eggless
          • 8-10 White Bread
          • 200 gm Cabbage finely chopped
          • 1 Finely chopped Capsicum
          • 1 grated carrot 
          • Black Pepper 1/3 tsp
          • Salt as per taste

          How to prepare Dhai Sandwich Recipe:-

          Prepare Hung Curd:-

          • Take a Cotton cloth and tie curd in it. and hang it on a vessel. Keeping the cotton cloth little  above from its bottom. 
          • Because the water drain out from this curd.
          • You get thick hung curd ready.
          • Keep hung curd in refrigerator for 1 hours.

          Dahi Sandwich Recipe:-

          • Take a bowl and put hung curd in it. Add mayonnaise, cabbage, capsicum, carrot, black pepper and salt. Mix it well.
          • Stuffing is ready.
          • Take a bread slice and top it up with the stuffing.
          • Evenly spread the stuffing over the bread slice. Cover up the stuffing with another bread slice.
          • Divide the sandwich into two equal halves cutting.
          • Serve this delicious sandwich  with tomato sauce, coriander chutney etc.