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

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Snacks and Starters

Dryfruit Chikki Recipe Card

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 Corn Handwa, Grilled Paneer with Orange Ginger Sauce, Watermelon Shaslik, Jain Corn Paneer Quesadilla.

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.