Lohri Special | Quinoa Gajak or Chikki | No Sugar Recipe

Lohri is just around the corner, so I thought to make these homemade sweet treats to elevate the festivities. Gur and gajaks are some of the main things that are served during this Punjabi festival. There are many varieties of chikkis available like dry fruit chikki, sesame seeds chikki, etc. Today, I made gajak or chikki but with a little twist. In this recipe, I replaced sesame seeds and peanuts with Quinoa puffs.

Lohri Special

Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt. Quinoa puffs are also a good source of fiber, providing three grams per serving. The fiber found in quinoa is beneficial for digestive health. Quinoa puffs contain nearly twice as much fiber as nearly all other grains.

Quinoa Gajak or Chikki

Whereas jaggery is packed with calcium, magnesium, iron, potassium and phosphorus and even has trace amounts of zinc, copper, thiamin, riboflavin and niacin. Studies suggest that jaggery has B vitamins, some amounts of plant proteins and loads of phytochemicals and antioxidants. No wonder then that eating jaggery, especially during the winter season, has many potential benefits. 


Quinoa chikki are very tasty, sugar-free and gluten-free, and great for a healthy life. In the festive season make and serve some healthy sweets to your guest.

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Ingredients :

Grated jaggery – 2 cups
Quinoa puffs – 1 & 1/2 cups
Ghee – 4 tbsp

Method :

  1. Grease butter paper with oil or ghee.
  2. Cook jaggery (heavy bottom non stick pan) till a thick syrup is formed. To test that the syrup is ready put a drop in cold water. If it forms a firm ball the syrup is ready.
  3. Now add quinoa puffs and mix it well (Flame off).
  4. Immediately spread prepared chikki mixturer on the greased plate.
  5. Now level up mixture with rolling pin and gently spread mixture.
  6. Let it cool slightly before cutting into desired shapes.
No Sugar Treat

Vegetable Vermicelli with Quinoa Puffs | Easy Breakfast Recipe | Semiya Upma | One Pot Recipe

Semiya upma is a popular South Indian breakfast dish which is also known as Vermicelli Upma. It is prepared with vermicelli, mixed vegetables, and some mild spices. It is a quick and healthy recipe that you can cook easily in just 20 minutes with simple ingredients.

Vegetable Vermicelli with Quinoa Puffs

Vermicelli is made from semolina, it is used in various cuisines. Now ready roasted vermicelli is easily available in the stores which makes the cooking faster and quicker. But I prefer to use the normal raw Vermicelli. I find the texture of pre-roasted Vermicelli slight chewy (But you can use roasted vermicelli ).

Easy Breakfast Recipe

I like to use lots of veggies when I am making this upma. I have added grated Zucchini, Carrots and Beetroot (My favorite veggie) OR french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews or peanut for some crunch. But I replace nuts with Quinoa Puffs.

Semiya Upma

Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Topping with Quinoa Puffs

Vegetable Vermicelli with Quinoa Puffs | Semiya Upma

A light and healthy upma recipe is made from vermicelli, a traditional type of pasta round in section similar to spaghetti. This simple to make instant pot recipe is perfect for a quick breakfast or dinner.

One Pot Recipe

Ingredients :
Vermicelli – 1 cup
Grated zucchini– 1 medium size
Grated carrot – 1 medium size
Grated beetroot – 1
Finely chopped onions – 1 big
Finely chopped green chilly – 2
Water – 2 cups
Mustard seeds – 1/2 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Puffed quinoa – 1/2 cup
Juice of one lemon
Salt to taste

With lots of Veggies

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds and let it pop. Then add chopped onions and cook until onions are translucent.
  2. Then add grated zucchini, carrot, beetroot, and cook for 5 – 8 minutes on high flame.
  3. Lower to flame and add pav bhaji masala, green chili, salt. Cook for 15 seconds and then add water. Bring the water to boil.
  4. Now add Vermicelli slowly. Carefully mix while adding so that there aren’t any lumps.
  5. Reduce the heat to medium and cover partially and cook for 5-8 minutes.
  6. Remove the lid and let it cook in medium-low heat for 5 minutes until the moisture is all absorbed.
  7. Switch off the flame. Add lemon juice and Quinoa Puffs . Mix them well and cover the lid. Keep aside for 5 minutes.
  8. Serve hot with adrak wali chai.
Breakfast Recipe