RITIKA NARULA

Chikki Tart

Winters are here and we all love to have chikki or gajak after dinner. But do we ever consider it as a dessert? i guess not,

So i just of thought of making a fusion dessert using our humble chikki or Gajak. Chikki or Gajak as it is called in northern India is a brittle made with jaggery and nuts. Most common being peanut Gajak or Jaggery. it is enjoyed after meals especially during winters.

The dessert is free from any refined flour and white refined sugar.

For the tart, i used fine semolina and added little bit of bura shakkar and rubbed with cold butter.

For the filling, i used the same process as used to make home made chikki or gajak . But i didnt cook the mixture too much to prevent it from hardening (see recipe below for details) and i used 100 percent jaggery for the filling which is not the case with store bought ones.

The crust is is textured due to semolina and bura shakkar and inside is smooth rich nutty jaggery filling.

This needs to be sliced when the jaggery mixture is not fully set but it is slightly warm. You can serve it right away or wait for it to fully cool down. Also i have not make the filling too brittle . The consistency is such that it will set easily without being too hard.

This tastes best when slightly warm and if it is cooled fully then microwave for 10 to 15 seconds and enjoy warm slice of caramelized goodness.

Chikki Tart

Fusion Dessert . Healthy no refined sugar Dessert.

Textured semolina tart filled with nuts and jaggery mixture.

Yields1 Serving

INGREDIENTS
 For the tart-
 3/4 cup fine semolina
 1 tbsp khandsari sugar or bura or jaggery powder
 40 grams butter cold and chopped
 2 tbsp or more cold water
 For the filling -
 150 grams of jaggery chopped into pieces
 2 tsp ghee
 1/2 cup nuts like peanuts cashew nuts and pista- roasted
 Rose petals or any other seeds of choice

INSTRUCTIONS
1

Take fine semolina and bura shakkar/jaggery powder in a mixing bowl and add chopped cold butter into it.

2

Rub the butter into the semolina sugar mixture till it resembles like coarse sand.

3

Now add cold water 1 tbsp a time. Bring the dough together. It should not be dry but little on sticker side. Make a ball and cover with the damp cloth. Refrigerate for 20 to 30 minutes.

4

Take the dough out and sprinkle dry whole wheat flour on a clean surface or a silicon mat. Roll the dough like a chapati using rolling pin.

5

Grease tart n tartlets mould with oil. Place the tart dough in the mould and gently press down and from all sides. Remove the excess dough using knife.

6

Prick the dough using fork and place covered in refrigerator for 10 minutes.

7

Preheat oven at 200 degree Celsius.

8

Bake for 30 minutes or till it is golden from the edges. Remove from the oven and let cool for 5 minutes. Carefully demould the tart.

9

In a pan take chopped jaggery and 2 tsp ghee and heat on low flame.

10

Keep pressing the jaggery pieces so they melt fully. Also keep stirring to prevent burning.

11

Once melted, cook for 2 more minutes on low flame. Place some part of jaggery in bowl full of cold water . If it is lacey on breaking then we need to cook for another minute .

12

If we cook for around 2 to 3 more minutes on a low flame and place some of it in water it will be brittle and break into pieces. We cook to this stage for making chikki or gajak . But for the filling used in this dessert, i stopped cooking in between these two stages and as i wanted the jaggery mix to set but not be hard enough.

13

Once it is bubbly , add roasted nuts to it . Cook on a low flame mixing everything together for a few seconds. Remove from gas.

14

Now place this hot mix quickly but carefully in the tart using spoon. Fill the tartlets too. Grease flat spoon or spatula with ghee and press the filling gently in tart and tarlets. Let it cool for 10 to 15 minutes. Slice when it is still slightly warm.

15

This is enjoyed best when it is slight warm .

16

It is best enjoyed when it is slightly warm. Microwave for 10 to 15 seconds before consuming.

NOTES
17

If the chikki or gajak filling becomes v tough then microwave the filled tarts for 10 to 15 second in microwave and enjoy.
Every oven is different so please check if the tart is baked perfectly before removing from the oven . It should be golden around the edges.

Ingredients

INGREDIENTS
 For the tart-
 3/4 cup fine semolina
 1 tbsp khandsari sugar or bura or jaggery powder
 40 grams butter cold and chopped
 2 tbsp or more cold water
 For the filling -
 150 grams of jaggery chopped into pieces
 2 tsp ghee
 1/2 cup nuts like peanuts cashew nuts and pista- roasted
 Rose petals or any other seeds of choice

Directions

INSTRUCTIONS
1

Take fine semolina and bura shakkar/jaggery powder in a mixing bowl and add chopped cold butter into it.

2

Rub the butter into the semolina sugar mixture till it resembles like coarse sand.

3

Now add cold water 1 tbsp a time. Bring the dough together. It should not be dry but little on sticker side. Make a ball and cover with the damp cloth. Refrigerate for 20 to 30 minutes.

4

Take the dough out and sprinkle dry whole wheat flour on a clean surface or a silicon mat. Roll the dough like a chapati using rolling pin.

5

Grease tart n tartlets mould with oil. Place the tart dough in the mould and gently press down and from all sides. Remove the excess dough using knife.

6

Prick the dough using fork and place covered in refrigerator for 10 minutes.

7

Preheat oven at 200 degree Celsius.

8

Bake for 30 minutes or till it is golden from the edges. Remove from the oven and let cool for 5 minutes. Carefully demould the tart.

9

In a pan take chopped jaggery and 2 tsp ghee and heat on low flame.

10

Keep pressing the jaggery pieces so they melt fully. Also keep stirring to prevent burning.

11

Once melted, cook for 2 more minutes on low flame. Place some part of jaggery in bowl full of cold water . If it is lacey on breaking then we need to cook for another minute .

12

If we cook for around 2 to 3 more minutes on a low flame and place some of it in water it will be brittle and break into pieces. We cook to this stage for making chikki or gajak . But for the filling used in this dessert, i stopped cooking in between these two stages and as i wanted the jaggery mix to set but not be hard enough.

13

Once it is bubbly , add roasted nuts to it . Cook on a low flame mixing everything together for a few seconds. Remove from gas.

14

Now place this hot mix quickly but carefully in the tart using spoon. Fill the tartlets too. Grease flat spoon or spatula with ghee and press the filling gently in tart and tarlets. Let it cool for 10 to 15 minutes. Slice when it is still slightly warm.

15

This is enjoyed best when it is slight warm .

16

It is best enjoyed when it is slightly warm. Microwave for 10 to 15 seconds before consuming.

NOTES
17

If the chikki or gajak filling becomes v tough then microwave the filled tarts for 10 to 15 second in microwave and enjoy.
Every oven is different so please check if the tart is baked perfectly before removing from the oven . It should be golden around the edges.

Chikki Tart

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