Course: Snack
Cuisine: Indian
Keyword: amaranth, brittle, chikki, sweets
The length of time you cook the jaggery with determine the crunchiness of the brittle. I don’t like super crunch brittle so I just melt the jaggery and add the amaranth as soon as it’s melted. Let the jaggery cook longer for crunchier brittle. Be careful not to burn it!
If you are kind of obsessive, like me, and are bothered by unpopped amaranth, pop the amaranth 1 teaspoon at a time. I found that more seeds popped that way. But I also popped 1/4 cup at a time and it worked just fine.
Traditionally, amaranth brittle is made with ghee, not coconut oil. But I wanted to keep it vegan and I really like the touch of coconut flavor. Feel free to use ghee instead if you prefer.
I bought my amaranth at Whole Foods. It’s widely available at health food stores.