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Dryfruit Chikki

Crunchy chikki made with dry fruits. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Almonds, Pistachios
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Dryfruit Chikki

  • 1/2 cup Almonds
  • 1/2 cup Pistachios
  • 1/2 cup Cashewnuts sliced
  • 1/2 tables Ghee
  • 3/4 cup Sugar
  • a pinch Green cardamom powder
  • a few strands Saffron (kesar)
  • for garnish Dried rose petals

Method

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  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.
  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.
  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.

Nutrition Info

Calories 1838
Carbohydrates 188.1
Protein 37.7
Fat 103.7
Other Fiber Zinc- 5.7mg
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