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Explore Gur Ki Chikki Basics - Tips by Asad Memon Recipe By Food Fusion with 279,790 views, 3,624 likes, and 101 comments. Experience the impact of this video content that has captured audience attention.

A must try Gur Ki chikki recipe with all the tips and tricks from Asad Memon himself. #happycookingtoyou #foodfusion #digtalammi #arraywah #FoodFusion #Taptapsend Send Money from US, UK, Canada, Europe, UAE, and Australia and get a bonus on your first transfer! Use promo code FOODFUSION to receive 25 AED / 30 AUD / 20 CAD / 10 EUR / 10 GBP / 20 USD. TapTap Send Payments Co., licensed as a Money Transmitter by the Banking Department of the State of New York. NMLS ID: 2108069. 95% of transfers to Pakistan were delivered in 1 minute from April 20 to May 15, 2025. Link to download: https://taptapsend.onelink.me/Lrab/FOODFUSION Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com 00:00 Gur ki Chikki 00:50 Dry Roast Nuts 02:16 Melt Gur 03:22 Shaping 03:40 Array Wahh! Recipe in English Ingredients: Prepare Peanuts Chikki: -Gur (Jaggery) 400g -Ghee (Clarified butter) 2 tbs -Mong Phali (Peanuts) 3 Cups -Baking soda 1 pinch -Ghee (Clarified butter) as required Prepare Sesame Chikki: -Gur (Jaggery) 400g -Ghee (Clarified butter) 2 tbs -Safed til (Sesame seeds) 3 Cups -Baking soda 1 pinch -Ghee (Clarified butter) as required Prepare Chickpea Chikki: -Gur (Jaggery) 400g -Ghee (Clarified butter) 2 tbs -Chana (Roasted gram) 3 Cups -Baking soda 1 pinch -Ghee (Clarified butter) as required Direction: Prepare Peanuts Chikki: -On a cutting board, place jaggery & chop well. -In a pan, add peanuts dry roast on low flame for 8-10 minutes, transfer it to a bowl. -On a flat surface, place a silicone mat & rolling pin, and grease them with clarified butter. -In a wok, add clarified butter & jaggery, then let it melt on low flame, stir in between. -To check the consistency of jaggery, drop little jaggery syrup to the bowl of chilled water, it must become hard immediately, remove and break it. The jaggery piece must break to pieces without getting stringy. The broken pieces must be like candy and brittle, not soft. This is the right consistency. -Add baking soda, mix well. -Turn off the flame. -Add roasted peanuts, mix until well combined. -Immediately transfer it to a greased silicone mat, flatten it evenly with the help of spatula, then greased rolling pin. -Shape it with the help of a dough cutter, then cut it into desired pieces. -Let it cool completely. -It can be stored up to 2 weeks in an airtight container Prepare Sesame Chikki: -On a cutting board, place jaggery & chop well. -In a pan, add sesame seeds dry roast on low flame for 8-10 minutes, transfer it to a bowl. -On a flat surface, place a silicone mat & rolling pin, and grease them with clarified butter. -In a wok, add clarified butter & jaggery, then let it melt on low flame, stir in between. -To check the consistency of jaggery, drop little jaggery syrup to the bowl of chilled water, it must become hard immediately, remove and break it. The jaggery piece must break to pieces without getting stringy. The broken pieces must be like candy and brittle, not soft. This is the right consistency. -Add baking soda, mix well. -Turn off the flame. -Add roasted sesame seeds, mix until well combined. -Immediately transfer it to a greased silicone mat, flatten it evenly with the help of spatula, then greased rolling pin. -Shape it with the help of a dough cutter, then cut it into desired pieces. -Let it cool completely. -It can be stored up to 2 weeks in an airtight container Prepare Chickpea Chikki: -On a cutting board, place jaggery & chop well. -In a pan, add roasted gram dry roast on low flame for 8-10 minutes, transfer it to a bowl. -On a flat surface, place a silicone mat & rolling pin, and grease them with clarified butter. -In a wok, add clarified butter & jaggery, then let it melt on low flame, stir in between. -To check the consistency of jaggery, drop little jaggery syrup to the bowl of chilled water, it must become hard immediately, remove and break it. The jaggery piece must break to pieces without getting stringy. The broken pieces must be like candy and brittle, not soft. This is the right consistency. -Add baking soda, mix well. -Turn off the flame. -Add roasted gram, mix until well combined. -Immediately transfer it to a greased silicone mat, flatten it evenly with the help of spatula, then greased rolling pin. -Shape it with the help of a dough cutter, then cut it into desired pieces. -Let it cool completely. -It can be stored up to 2 weeks in an airtight container

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