How to make gud chikki (Gachak)

05 Jan How to make gud chikki (Gachak)

Last Updated on January 8, 2022 by blessmyfoodbypayal

Gachak | Gud Chikki recipe | how to make gud chikki with step wise pictorial method.

Lohri is falling on 13 January and it is celebrated in Northern India will all zeal and fervor.

The festival of lohri is an occasion which marks the end of the season of winters and beginning of a new harvest season by Punjabi’s. Lohri is performed by a Puja Parikrama around the bonfire and distribution of Prasad.  The Prasad comprises of six things: Til (Sesame), Gachak (Jaggery peanut brittle), Gur (jaggery), Moongphali (peanut), Phuliya and popcorn.

This year, we decided to make Gachak at home and it really came out very well. Made with just 2 basic ingredients – Jaggary (Gud) & Peanuts (Mungfali), it is not just cherished on the day of Lohri only, but being loved throughout the entire winter season.

Also see : Mungfali Katli, roasted poha namkeen and Chocolate Gachak/ Chocolate Chikki recipes to please your guests and kids this lohri.

Step wise pictorial recipe of Gachak

1. Take a pan and dry roast the peanuts in it at low flame for at least 5 minutes or until they slightly change their colour.

2. When they turn cool, remove their skin and divide the peanuts into halves. keep aside.

3. Grease the back side of a steel plate, spatula and rolling pin with desi ghee. Do it at this stage only otherwise later you will be short of time in doing all this.

4. Place the pan on gas stove at low flame and add jaggery and desi ghee in it.

5. Keep stirring until jaggery melts completely. Break the lumps, if there’s any.

6. After the jaggery melts, cook it  for 2 to 3 minutes. Then begin a test.

TEST : (can be better understood by watching video, given above.)

(a) Take 2-3 tbsp of water in a small bowl and pour few drops of jaggery in it.

(b) when jaggery will turn cool in 4-5 seconds, try to break it. If jaggery does’t break but stretches, means jaggery is not properly cooked yet.

(c) Cook jaggery for 1 or 2 minutes more.

(d) Again drop jaggery in water and if jaggery breaks instead of stretching, means jaggery is properly cooked. You can try this test as long as jaggery passes the water test.

7. The moment  jaggery passes the water test, immediately transfer roasted peanuts and mix well.

8. without any delay, transfer the hot mixture onto the steel plate.

9. Flatten the mixture with the help of a spatula & level it with rolling pin.

10. Let it rest for half of a minute and while it is yet hot, cut into rectangular shape before it cools down.

Let it cool down completely. Remove it from the plate and serve.

Preserve it in airtight container otherwise it may turn soggy. It can be store for 2 to 3 months.

NOTES

1. You can make it even without adding desi ghee but desi ghee will give a glaze and nice texture to gachak.

2. It is suggested to grease steel plate, spatula and rolling pin earlier because later on, you will not be in a position t0 leave jaggery mixture even for a second. If the mixture cools even a bit, your gachak will not flatten and all your efforts go waste.

Gachak – recipe card

Gachak | Gud Chikki recipe | how to make gud chikki

blessmyfoodbypayal

Easy recipe of Gachak also called chiiki made with jaggery & peanuts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sweets

Cuisine North Indian

Servings 16 pieces

Ingredients

  

• 1 cup peanuts mungfali
• 1 cup jaggery gud
• 1 tsp desi ghee plus little extra for greasing

Instructions

 

• Take a pan and dry roast the peanuts in it at low flame for at least 5 minutes or until they slightly change their colour.
• When they turn cool, remove their skin and divide the peanuts into halves. keep aside.
• Grease the back side of a steel plate, spatula and rolling pin with desi ghee. Do it at this stage only otherwise later you will be short of time in doing all this.
• Place the pan on gas stove at low flame and add jaggery and desi ghee in it.
• Keep stirring until jaggery melts completely. Break the lumps, if there's any.
• After the jaggery melts, cook it  for 2 to 3 minutes. Then begin a test below. (test can be better understood by watching video, given in this post.)
• For the test, take 2-3 tbsp of water in a small bowl and pour few drops of jaggery in it.
• when jaggery will turn cool in 4-5 seconds, try to break it. If jaggery does't break but stretches, means jaggery is not properly cooked yet.
• Cook jaggery for 1 or 2 minutes more.
• Again drop jaggery in water and if jaggery breaks instead of stretching, means jaggery is properly cooked. You can try this test as long as jaggery passes the water test.
• The moment  jaggery passes the water test, immediately transfer roasted peanuts and mix well.
• without any delay, transfer the hot mixture onto the steel plate. 
• Flatten the mixture with the help of a spatula & level it with rolling pin.
• Let it rest for half of a minute and while it is yet hot, cut into rectangular shape before it cools down.
• Let it cool down completely. Remove it from the plate and serve.

Notes

1. You can make it even without adding desi ghee but desi ghee will give a glaze and nice texture to gachak.
2. It is suggested to grease steel plate, spatula and rolling pin earlier because later on, you will not be in a position t0 leave jaggery mixture even for a second. If the mixture cools even a bit, your gachak will not flatten and all your efforts go waste.

Keyword gachak, gud chikki, jaggery, lohri, peanut

 Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA