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How to make Dryfruit Chikki - Crunchy chikki made with dry fruits.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almonds (आलमंड/बादाम), Pistachios (पिस्ते )

Cuisine : Indian

Course : Snacks and Starters

Dryfruit Chikki
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Dryfruit Chikki checkout Masala Nuts, Almond Cookies, Granola Bars, Almond Cranberry Muffins . You can also find more Snacks and Starters recipes like Lemongrass Chilli Chicken, Lasaniya Batata, Methi Pakora, Healthy Chicken Burger.

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Dryfruit Chikki Recipe Card

Dryfruit Chikki
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Dryfruit Chikki Recipe

  • Almonds 1/2 cup

  • Pistachios 1/2 cup

  • Cashewnuts sliced 1/2 cup

  • Ghee 1/2 tables

  • Sugar 3/4 cup

  • Green cardamom powder a pinch

  • Saffron (kesar) a few strands

  • Dried rose petals for garnish

Method

Step 1

Preheat oven to 200°C. Take a baking tray and place almonds, pistachios and cashewnuts in it. Roast in the oven at 200°C for seven to eight minutes. Take a heavy rolling pin and grease it with ghee.

Step 2

Similarly grease the worktop on which you are going to roll the chikki. Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms a thick syrup and turns light brown in colour. Remove from heat. Add roasted nuts, mix and immediately transfer onto the greased worktop.

Step 3

Sprinkle dried rose petals and roll out with theeased rolling pin to one centimetre thickness. Make marks with knife while slightly warm. When cool, scrape with knife and cut into marked pieces. Store in an air-tight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.