Indian · Dessert
Puffed Rice Jaggery Brittle
A Maharashtrian-style puffed rice brittle where hot jaggery syrup is cooked to a firm-ball stage with a touch of sugar and ghee, then folded through roasted peanuts, toasted sesame and puffed rice before being pressed into a slab and cut into shards. It is the chikki family's lightest, crispiest member, closer to a snap than a chew.
$0
10 minsPrep
8 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
168Calories
3.1gProtein
9gFat
20.8gCarbs
18.5gSugar
1.4gFiber
106mgSodium
6mgChol
2.5gSat Fat
344mgPotassium
97mgCalcium
1.9mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a 10x10cm tin or tray with a thin smear of ghee so the brittle releases cleanly once set.
2
In a heavy pan, melt the ghee over low heat, then add the molasses and white sugar together, stirring constantly.
3
Cook the jaggery-sugar mixture over medium-low heat, swirling the pan rather than stirring hard, until it darkens slightly and a drop in cold water forms a firm, pliable ball, about 6-8 minutes - this is the 12% moisture loss that sets the brittle.
4
Stir in the ground cardamom and salt, then immediately fold in the roasted peanuts, toasted sesame seeds and puffed rice until every grain is coated and glossy.
5
Tip the hot mixture into the prepared tin and press it firmly and evenly with the back of an oiled spoon or spatula before it cools - work fast, it sets within a minute or two.
6
Let the slab cool completely and firm up at room temperature, about 20 minutes, then turn it out and cut into 4 even pieces with a sharp, oiled knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Molasses
- 10g10g Sugar White
- 5g5g Ghee, melted
- 0g0g White Rice Cooked
- 18g18g Peanut, roasted, roughly chopped
- 8g8g Sesame Seeds, toasted
- 1g1g Cardamom, ground
- 0.5g0.5g Salt
