CHIKKI

Ingredients

Finely sliced nuts (almond, pistachios, cashewnuts) – 1 cup

Sugar – 1/2 cup

Ghee – 1 tbsp. & for greasing

Cardamom powder – 1 tsp.

Saffron – a pinch

Method

1. Place one tbsp. of ghee in a thick based pan. Add sugar to it and mix it on a slow flame.

2. Stir this mixture briskly and continously till the sugar melts and the  syrup turns brownish in colour.

3. Add cardamom powder and saffron and mix it well.

4. Now add the dry- fruits. Remove from flame and mix it well.

5.Take a sheet of aluminium foil, grease it and the rolling pin with little ghee. Put the dry-fruit mixture on it and roll it evenly with the rolling pin. You can make it as thin as required by rolling it evenly.( Instead of foil, back-side of a thali can also be used).

6. Make cuts with the knife and let it dry on the foil. Once it has dried remove the pieces and store them in an air-tight container.

To Serve

Chikki has a shelf life of 2-3 weeks and is served at room temperature. Chikki is always made during uttaran (Sankranti).

You can leave a response, or trackback from your own site.

Leave a Reply