Ingredients:
Oats flexes- 200 gm
Sugar- 200 gm
Almonds- 20
Vanilla incense- 1 tsp
Method:
Dry roast oats very lightly in a non-stick pan on low heat
till light brown. Remove from the pan and set aside in a bowl. Dry roast the
almonds and coarsely chop.
Heat large size non-stick pan. Add sugar, stir continuously
till the sugar melt. Add vanilla incense. Cook till attains “ one string
consistency”(Ek tari pak). Add oats and almonds and mix well. Sauté continuously
for 3-4 minutes.
Transfer the mixture onto a aluminum foil and spread it
evenly. Shape it square, folding sides of aluminum foil and pressing it by
hands. Cut into small square pieces. Decorate with almonds. Cool completely and
store in an airtight container.
Tips:
· Bar (Chikki) should be shaped when the mixture
is still hot, as the mixture solidifying as it cools. Chikki should be crisp
and firm and one can store them in an airtight container for fifteen days or
longer.
· One String consistency (Ek tari pak)- When small
quantity tested between thumb and forefinger, a long string is formed.
Variation:
· Add 1 tsp coco powder in sugar syrup with above
mixture. Cut it rectangle shape like bar. Melt chocolate & dip them in
chocolate. Oats almond chocolate bar is ready.
· Bar (without chocolate layer) served with
ice-cream.
· Crush chikki coarsely and use as nougat over cakes and ice-creams.
I won Gift Voucher from Prestige.
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