Murmura Chikki- Easy and quick recipe to make Rice crispy brittle
Makar Sankranti is tomorrow and its a custom to make some crispy or chikki on Sankarati . Chikki’s are made with so many things ,you can make chikki with sesame seeds, peanuts ,daaliya, coconut, nuts and with Murmura.
These chikki are enjoyed during whole winter season and they were very easily available in the market on small thelaas or you can find street hawkers selling these on the road and streets. In My childhood I have never seen my mom making chikki at home because good quality chiiki’s are so easily available that time ,though she makes lots of delicious till khoya ladoo on each sankranti and distribute among family and relatives.
Lohri festival is celebrated on 13 januray every year to mark the onset of spring and the first harvest of winter crop . On Lohri people in Punjab light a bonfire and sing and dance around it and eat and distribute rebdi ,popcorn and peanuts.
Sankranti is always celebrated on 14 th January every year but from past few years its celebrated either on 14 th or 15 thJanuary .Sankranti festival is dedicated to Lord Surya. It marks the beginning of Uttarayan-a six-month auspicious period. Sankranti is also considered as an auspicious festival so people do lots of charity and give clothes, money,utensils, food to poor and under privileged people
The Sankranti day is celebrated with lots of fun, Kite flying ,making Posh vada ,khichdi ,rebri , gajak and chikkis are associated with this festivals.In my community eating khichdi is a must on Sankranti and giving raw daal and rice for making Khichdi to poor and needy is also considered auspicious on Sankranti day.
Makar Sankranti is celebrated all over Indian by different names. In some parts it is celebrated as -Uttarayan ,In Assam it is called as- Bhogali Bihu and Magh Bihu, in Central India it is named as Sukarat and Makraat, Suggi in kanataka , Ghughuti in Kumaon,Kicheri in Poorvanchal, in Southern Parts of India – Pongal, and in Combodia- Happy Mohan Songkran
Do check these recipes to try on Sankranti-
- Till Ki Chikki
- Poush Vada/ daal vada
- Ven Pongal
- Till Khoya Ladoo
- Zarda Pulao
- Gond Nariyal Ki Panjiri
- 2 cup Jaggary/Gud
- 5 cup Murmura/Puffed Rice/ Mamra
- 1 tbsp Clarified Butter/ Ghee
- Take a heavy bottom wide pan and add 1 tbsp ghee and then add the murmura and roast on low heat till it become slight pink and become crisp.
- Remove the roasted murmura from the pan and keep aside.
- Grease your rolling pin and the cooking platform / big tray /chopping board with some oil or ghee.
- Grate or crush the jaggary and then add in the same pan and cook on low heat till it start to melt.
- When the jaggary start bubbling then add a drop of jaagary syrup in a bowl of cold water,If the jaggary turn into a hard ball then the syrup is ready. else cook for few more seconds.
- Turn off the heat and add the roasted murmura in the jaggary syrup and mix quickly to combine every thing together.
- Transfer the cooked mixture on the greased platform or tray and rest for few second and then press it with your hands after dipping in water.
- Now start rolling it with your rolling pin into desired thickness.This chikki is not made thiner like till ki chikki.
- Put marks on the chikki with your knife and let it cool down for around 30 minutes.
- When cool down completely then break the pieces and store in a airtight container.