Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sago custard with peanut chikki & jalebis. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chikki recipe - Learn how to make peanut chikki at home using jaggery. Detailed tips and steps to make a perfect chikki that doesn't turn stringy or sticky. Chikki is a traditional Indian sweet candy made with jaggery and peanuts or sesame seeds.
Sago Custard with Peanut Chikki & Jalebis is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sago Custard with Peanut Chikki & Jalebis is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sago custard with peanut chikki & jalebis using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Sago Custard with Peanut Chikki & Jalebis:
- Take 5 cups milk
- Get 1/4 cup sago / sabudana, soaked overnight
- Take few jalebis, crushed
- Take 1/4 cup peanut chikki (crunchy bars made of peanut & jaggery), crushed
- Make ready 15 cubes brown sugar / 6 level tbsps. or to taste
- Make ready 3 tbsp. custard powder (any flavour)
- Make ready 1/4 tsp. cardamom powder
- Make ready 1 tsp. rose water
Peanut Chikki is Indian style peanut brittle made with peanuts and jaggery. This easy candy is very popular in India during winter months. Ever since I can remember, I have been obsessed with chikki. Growing up, peanut chikki or gajak was one of my favorite winter treats.
Steps to make Sago Custard with Peanut Chikki & Jalebis:
- Bring the milk to a boil. Mix the custard powder with 1/2 cup milk into a smooth paste and keep aside. To the boiling milk, add the crushed chikki and stir continuously for 4-5 minutes on low flame.
- After it gets completely dissolved, add the sago, cardamom powder and sugar. Simmer for a further 4-5 minutes. Now gently pour the custard mix into the milk and continue to stir till it becomes slightly thick.
- It will further thicken when it cools down. When it comes to the room temperature, add the rose water and garnish with the jalebis. Chill to serve.
Peanut Chikki (Groundnut Chikki, Peanut Brittle) is a healthy, delicious traditional candy made from peanuts and jaggery. It can be eaten alone or with snacks and is a perfect replacement for chocolates. This recipe uses jaggery to make crispier chikkis in easier way. Sabudana Sago Kheer / Tapioca Pudding. Sago cooked in coconut is Malaysian in origin (gula melaka), but a light and refreshing simplified version is often sold at Japanese sushi restaurants in If the sago has absorbed all the coconut milk but is not yet completely transparent, add more (or water, but you do not want to add very much water.
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