Gur Ki Roti


  • 1.5 cups whole wheat flour
  • 1 cup ghee
  • 3 cups gur (Jaggery)- grated
  • 1 cup milk
  • 1/8 tsp baking soda
  • Salt as per taste
  • Ghee for frying

How to Make Gur ki Roti:-

  • Dissolve the jaggery in half the milk over low heat and cool. 
  • Take a deep bowl and mix the soda and salt into the atta. Add ghee into the atta, and knead into a firm dough with the milk solution, adding more milk if required.
  • Take a roll of dough into small thick rounds, round by rollar (chakla and belan) in a roti shape. Put this roti on a pan or tava and cook over low heat.
  • Put ghee over and around the roti.

Til Ki Chikki


  • 200 gm white sesame seeds (til)
  • 500 gm sugar
  • 1 cup water
  • 1 tsp baking soda

How to Make Til ki Chikki:-

  • Take a heavy bottom frying pan / wok (kadhai) and dissolve sugar in the water over low heat.
  • It come to a boil.
  • Cook till the syrup until one thread .
  • Stir in the til and cook for another 2 minutes or so and remove from heat.
  • Mix in the soda and stir well.Add white sesame seeds mix well.
  • Take a greased plate and pour the mixture into the dish.
  • Leave to set in thin layers.
  • Cut into horizontal and vertical shape.
  • Serve it at room temperature.

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.

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