• In winter, the body needs nutrients.
• Mung dal can be made into powder and stored for several days.
• This chikki tastes amazing and is also nutritious for the body.

When the winter season comes, the body’s need for heat, energy and nutrients increases. One such traditional and nutritious sweet is Moong dal Chikki. This chikki is not only amazing in taste but also very beneficial for health. Chikki is a popular dish in Maharashtra as well as in various parts of India. We always eat chikki made from peanuts and sesame, but chikki made from mung dal tastes a bit different and special.

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Moong dal is packed with protein, fiber, iron and many essential nutrients. So it is beneficial for everyone from children to the elderly. A combination of jaggery and moong dal, this chikki gives instant energy to the body and helps improve digestion. This chikki is a great choice for festivals, to eat on the go or as a sweet in your daily diet. Made at home with very few ingredients, without the use of any chemicals, Moong Dal Chikki is clean, nutritious and tastes amazing. Let’s note down the ingredients and recipe for making healthy moong dal chikki.

Materials:

• 1 cup washed mung dal
• 1 cup jaggery (grated)
• 2 tsp ghee
• 1/2 tsp cardamom powder (optional)
• A little ghee for greasing

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Action:

• For this, first of all roast the mung dal in a pan on low flame stirring continuously. Once the dal turns golden, turn off the heat and let it cool.
• Grind the roasted dal coarsely in a mixer. Do not make a very fine powder.
• Heat ghee in the same pan and add grated jaggery to it. Keep stirring on low flame until jaggery is completely dissolved.
• When the jaggery melts and turns into a paste, add pounded mung dal and cardamom powder.
• Mix all the mixture quickly and switch off the flame.
• Pour the mixture into a lightly greased plate and spread it evenly by rolling.
• While still warm, cut into desired size pieces with a knife or fork. After cooling completely, the batter will thicken.
• Do not overcook the jaggery, otherwise the pulp may become too tough.
• If desired, you can also add cashew nuts, almonds or sesame seeds.
• This chikki will last for 15-20 days in an airtight container.