Mar 1, 2017

Dry fruit chikki...using jaggery

Dry fruit chikki is a healthy snack which is a good addition to kids evening or any-time snack. Made with jaggery and dry fruits it is as healthy as it sounds. I make small batches to enjoy them fresh whenever we want. It is easy to make this chikki if you get the right trick to make the syrup. Its all in the syrup... if too thin then chikki becomes sticky and chewy and if its too thick then the chikki turns out very hard

I am not a big fan of store-bought dry fruit chikki. I feel that something is lacking in taste always. The sweeter component always dominates the dry fruit flavour making it more of something else than a chikki ;) The first time I made this at tie I knew what was the taste I was looking for. Adjusted the jaggery level and made according to our taste preferences. Making it is pretty easy and hassle-free so why wait when we can make the best at home. My kids love peanut chikki so when they gave this a try they loved it too. They pick them whenever they want and munch on

You can make a big batch and store it in an airtight container. Make some today and enjoy with your loved ones. I am sure everyone will love it

Serves... makes 12-15 pieces 
Serve option... Can be stored in an airtight container for upto a week

This is what u'll need...

Cashews - 12-15
Almonds - 10-12
Sunflower seeds - 2-3 tbspn
Jaggery - l cup loosely packed
Ghee - few drops

Here is the stir....

  • Grease a plate with little ghee and set it aside
  • Chop cashews and almonds coarsely. All dry fruits measured to pile up to 1 cup. I used a small cup for measure to make a small batch of chikki
  • Add the chopped dry fruits to a flat nonstick pan
  • Dry roast this on medium flame till the nuts start giving out their wonderful aroma
  • Remove this on a plate or plate and let it cool down and become crisp
  • To the same add 1 cup of jaggery loosely packed. Use the same cup that was used to measure dry fruits
  • Pour 2-3 tablespoons of water to the pan and start stirring the jaggery
  • After stirring a few minutes the jaggery will start melting and will look like a syrup
  • Let this boil for a couple of minutes and start to thicken
  • Drop a little syrup  into a bowl of cold water. If the syrup thickens and is a hard breaking consistency when out of water, then it is ready to be used for chikki. If is chewy type then cook the jaggery for a minute or two more
  • Add the dry roasted nuts to the jaggery and give it a good mix
  • Transfer contents to the greased plate and spread it out evenly 
  • While the mixture is still hot use a knife to mark squares to make the chikki

  • When the mixture has completely cooled down break it into pieces and store it in an airtight container
  • Pick one when you want to munch on something and enjoy the bite

                                              • Keep the flame on medium when making the syrup to avoid burning it
                                              • Dont pack the jaggery too tight into the cup when measuring
                                              • Remove from flame as soon as you are done mixing the nuts into the syrup

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