Chikki is a traditional Indian sweet candy made with jaggery and peanuts or dry fruits or sesame seeds.
It is one of the most loved sweet snacks across India and loved by most of the kids.
To make the chikki jaggery is the key ingredient, all kind of jaggery is not suitable to make chikki. So to make chikki, choose normal jaggery. Avoid premium, organic, unrefined, pure jaggery, evaporated sugarcane juice powder etc. If you use the above mentioned jaggery, then you may or may not succeed in making good chikki, and it turns stringy even after reaching the hard consistency.
We all know-how dry fruits and jaggery are good for health when it is taken sensibly
So I’m using all the dry fruits and seeds that available in my pantry, so use as per your choice
- Walnuts 30grams
- Almonds 30grams
- Pistachio 20grams
- Cashews 15grams
- Mixed nuts 40grams
- Jaggery 80grams
- Water 3tsp
- Ghee 2 tsp
Chop all the dry fruits into small pieces and not need to chop seeds.
Meanwhile grease the back of the tray or plate or butter paper with ghee.
Here I’m taking pumpkin seeds, flax seeds and sunflower seeds.
Dry roast everything in a heavy bottom pan for 10 to 12min or until the pleasant aroma comes.
Take out the roasted nuts and seeds. In the same pan add jaggery and 3tsp of water. Allow it to melt.
When the jaggery completely dissolved, add 1tsp of jaggery. If you find any impurities in jaggery, you can filter it at this stage.
Begin to boil on a medium to low heat, continually stirring until the syrup bubbles well and thickness slightly. Keep checking the syrup to check, drop a few drops of jaggery syrup to the water.
Check again by dropping the syrup, when it reaches the right consistency, jaggery syrup will harden immediately when dropped to cold water and forms a brittle.
Turn off the frame and remove from fire, mix the roster dry fruits and nuts.
Be quick and stir in nuts and dry fruits well with jaggery syrup.
Immediately transfer to the butter paper /plate that we prepared at the beginning.
With a rolling pin roll out the chikki layer.
Take a knife and cut the chikki into horizontally and vertically. Let the Dry fruit chikki cool down at room temperature.
Once cook down break then and serve.
This can be stored in an airtight container for 2 months.