- Special jaggery- 1 cup (usually jaggery used for Tilgul is stickier than the normal jaggery and called 'chikkicha gul' in Marathi. )
- Puffed rajgira- 5 cups
- Clarified butter (ghee)- 2 tsp
- Peanuts (roasted and crushed into pieces)- 1/4 cup (optional)
- Cardamom powder- 1 tsp
- Melt jaggery with ghee in a non stick pan or heavy bottom pan/wok to make a thick syrup. See this method in making of Tilgul. (Click here)
- Turn off the gas and mix in the rajgira, roasted peanuts and cardamom powder. Mix well.
- Take it off the heat and make small (like Tilgul or bite size) round balls. Leave to cool and serve.
- Transfer the contents onto 2-3 greased stainless steel plate and spread it by patting with greased wooden spatula or katori.
- Mark in squares with a knife when warm.
- Cut into pieces when cooled, store in air-tight container.
Though we get this laddo or chikki in shops, I prefer it homemade. It's simple.