MAKHANA CHIKKI

Serves: 10

INGREDIENTS:

2 cups phool makhana

¾ cup jaggery

½ cup desiccated coconut

2 tbsp sesame seeds

METHOD:

• Separately dry roast the makhanas, desiccated coconut, sesame seeds and keep aside.
• In a pan, combine the jaggery with 3 spoons of water and boil until thick.
• Now add the roasted makhanas, sesame seeds and desiccated coconut to it and stir well making sure it is evenly coated.
• Transfer it on a clean surface and flatten it out immediately.
• Let it cool and then cut into squares. Store in an air tight container.

NUTRITION CONTENT: