Easy Popped Amaranth Jaggery Recipe – Indian Sweet Snack

Last Updated on 6 months ago by Neha Deshmukh

Easy Popped Amaranth Jaggery Recipe – Indian Sweet Snack

Introduction

Okay, let’s be real – sometimes you just need a little something sweet, right? And if you’re anything like me, you want it to be relatively quick, satisfying, and maybe even have a little bit of goodness packed in. That’s where this popped amaranth jaggery recipe comes in! It’s a super simple Indian sweet snack, also known as amaranth chikki, that’s crunchy, caramelly, and totally addictive. I first made this when I was craving something different from the usual ladoos and barfis, and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t your grandma’s complicated sweet recipe! It comes together in under 30 minutes, requires minimal ingredients, and is naturally gluten-free. Plus, amaranth is a nutritional powerhouse. It’s a delightful treat that doesn’t leave you feeling guilty. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• ½ cup amaranth seeds (approximately 75g)
• ½ cup jaggery (approximately 100g)
• 2 tbsp coconut oil (approximately 30ml)
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones can really make a difference!

Amaranth Seeds: Nutritional Benefits & Varieties

Amaranth is an ancient grain (technically a pseudo-cereal!) that’s been gaining popularity for its health benefits. It’s packed with protein, fiber, and essential amino acids. You can usually find it in health food stores or online. There aren’t huge variety differences, but look for seeds that are plump and haven’t been sitting on the shelf for ages.

Jaggery: Types & Flavor Profile (Chekkur, Nolen Gur)

Jaggery is unrefined cane sugar, and it adds a beautiful, complex sweetness to this recipe. There are different types depending on where it’s made. Chekkur is a darker, more robust jaggery from South India, while Nolen Gur from West Bengal is lighter and more floral. Either works beautifully – just adjust the amount to your sweetness preference.

Coconut Oil: Choosing the Right Kind

I prefer using refined coconut oil for this recipe because it has a neutral flavor. Unrefined coconut oil will impart a coconutty taste, which isn’t bad, but it will change the overall flavor profile.

Salt: Balancing Sweetness

Don’t skip the pinch of salt! It really helps to balance the sweetness of the jaggery and enhance all the flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a 9×9 inch baking pan with a little coconut oil. This will prevent the chikki from sticking.
2. Now, heat a stainless steel or cast iron pan over medium heat for 2-3 minutes. Add half the amaranth seeds and stir continuously. This is important – amaranth pops quickly! Use a splatter screen if you have one, because those little seeds love to jump. Repeat with the remaining seeds and set the popped amaranth aside.
3. In the same pan, melt the coconut oil over medium heat. Add the jaggery and salt, stirring until everything is fully melted and smooth. It should look like a beautiful, golden caramel.
4. Quickly mix the popped amaranth into the jaggery mixture, making sure it’s evenly coated. Work fast, as the jaggery will start to set as it cools.
5. Transfer the mixture to the greased pan and press it into an even layer with a spatula.
6. Let it cool for about 30 minutes, then break it into shards by hand. It’s that easy!

Expert Tips

• Keep stirring the amaranth while it pops! Seriously, don’t walk away. Burnt amaranth is no fun.
• Work quickly when mixing the amaranth with the jaggery. The mixture sets fast.
• If the jaggery is too thick, add a teaspoon of water to loosen it up.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char (though this is rare).

Gluten-Free Confirmation

Yep, it’s gluten-free! Amaranth is naturally gluten-free, so you’re good to go.

Spice Level Adjustment (Adding Cardamom or Ginger)

My friend Priya loves adding a pinch of cardamom powder to the jaggery mixture for a warm, fragrant twist. You could also add a little grated ginger for a bit of zing.

Festival Adaptations (Makar Sankranti, Pongal)

This chikki is perfect for Makar Sankranti and Pongal! It’s a traditional sweet enjoyed during these harvest festivals.

Serving Suggestions

Honestly, this is great straight from the pan! But you can also pack it in little bags for a quick snack on the go, or serve it as part of a festive sweet platter.

Storage Instructions

Store the amaranth chikki in an airtight container at room temperature for up to a week. It might get a little sticky if exposed to humidity, so keep it nice and dry.

FAQs

What is amaranth and is it a grain?

Amaranth is often called a grain, but it’s actually a pseudo-cereal! It’s the seed of the amaranth plant and has been a staple food in many cultures for centuries.

Can I substitute jaggery with sugar or honey?

You can use sugar, but the flavor won’t be quite the same. Jaggery has a unique molasses-like flavor that adds a lot to this recipe. Honey isn’t a great substitute, as it has a different consistency and will make the chikki too soft.

How can I prevent the amaranth from burning while popping?

Constant stirring is key! Keep the heat at medium and don’t walk away from the pan.

What is the shelf life of this amaranth chikki?

It will stay fresh for up to a week if stored in an airtight container at room temperature.

Can I add nuts or seeds to this recipe?

Absolutely! A handful of chopped almonds, peanuts, or sesame seeds would be delicious. Add them along with the amaranth to the jaggery mixture.