Gur Chana (Jaggery Chickpeas)

12 mins
Serves 1
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Directions

  1. 1Pound the jaggery using a mortar and pestle.
  2. 2Pound the jaggery using a mortar and pestle.
  3. 3Pound the jaggery using a mortar and pestle.
  4. 4Add the pounded jaggery to a pan and melt completely, until it bubbles.
  5. 5Add the pounded jaggery to a pan and melt completely, until it bubbles.
  6. 6Add the pounded jaggery to a pan and melt completely, until it bubbles.
  7. 7Turn off the heat and add the chickpeas, mixing well to coat them in the jaggery.
  8. 8Turn off the heat and add the chickpeas, mixing well to coat them in the jaggery.
  9. 9Turn off the heat and add the chickpeas, mixing well to coat them in the jaggery.
  10. 10Add both black and white sesame seeds and mix again.
  11. 11Add both black and white sesame seeds and mix again.
  12. 12Add both black and white sesame seeds and mix again.
  13. 13Transfer the mixture to a tray, spread it, and let it cool completely.
  14. 14Transfer the mixture to a tray, spread it, and let it cool completely.
  15. 15Transfer the mixture to a tray, spread it, and let it cool completely.
  16. 16Once cooled, store in an airtight container.
  17. 17Once cooled, store in an airtight container.
  18. 18Once cooled, store in an airtight container.

Ingredients

  • 1 cup Gur (jaggery)
  • 1 cup Gur (jaggery)
  • 1 cup Gur (jaggery)
  • 1 cup Chana (chickpeas)
  • 1 cup Chana (chickpeas)
  • 1 cup Chana (chickpeas)
  • 1 tablespoon Black sesame seeds
  • 1 tablespoon Black sesame seeds
  • 1 tablespoon Black sesame seeds
  • 1 tablespoon White sesame seeds
  • 1 tablespoon White sesame seeds
  • 1 tablespoon White sesame seeds

Equipment

mortar and pestlewok or panwooden spatulatray or plateairtight container