Cornflakes and cranberries chikki | How to make Cornflakes and cranberries chikki

By Rita Arora  |  7th Apr 2016  |  
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  • Cornflakes and cranberries chikki, How to make Cornflakes and cranberries chikki
Cornflakes and cranberries chikkiby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

19

0

About Cornflakes and cranberries chikki Recipe

A crunchy bite snack.

Cornflakes and cranberries chikki, a succulent delicacy which is famous all over the world. Cornflakes and cranberries chikki is one dish which makes its accompaniments tastier. With the overflow of flavours, Cornflakes and cranberries chikki has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Cornflakes and cranberries chikki, just the perfect situation when you realise that you need to know how to make the perfect Cornflakes and cranberries chikki. So, at that time you can try out this delicious recipe by Rita Arora. The recipe of Cornflakes and cranberries chikkiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Cornflakes and cranberries chikki is 20 minute. This recipe of Cornflakes and cranberries chikki is perfect to serve 6. Cornflakes and cranberries chikki is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Cornflakes and cranberries chikki

Ingredients to make Cornflakes and cranberries chikki

  • jaggery 250 gm
  • Cornflakes 100 gm
  • Puffed rice (murmura) 50 gm
  • Dried cranberries 2 tbsp
  • sesame seeds 1 tsp
  • cardamom powder 1/2 tsp
  • Chopped cashewnuts 1 tbsp
  • ghee 1 tsp

How to make Cornflakes and cranberries chikki

  1. Dry roast the cornflakes and murmura on a low flame. Then take it out in a plate.
  2. Heat the pan at a low flame, add ghee and jaggery and let it melt. When it comes to boil, add cornflakes, murmura, cardamom powder, sesame seeds, cashew nuts and mix it very well.
  3. Now place this mixture on the foil paper or on the greased board and set it with your hands. Sprinkle some cranberries and lightly roll it. Cut into pieces and let it cool.
  4. Serve on a plate with a little garnish decoration.

My Tip:

Prepare the chikki on a low flame and cut it into pieces when it is slightly warm.

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