Homemade Dry Fruit Chikki Recipe:
Introduction:
Dry Fruit Chikki is a delicious confectionary that seamlessly blends the sweetness of jaggery with the crunch of mixed nuts and seeds. Originating from India, chikki holds a special place in the hearts of many people, served as a popular snack during the festive season or as a side dish to satisfy sweet cravings. This homemade version allows you to customize the ingredients to your liking, ensuring a healthier and more delicious alternative to store-bought varieties. In this comprehensive guide, we'll walk you through the step-by-step process of whipping up your own batch of irresistible dried fruit chikkis.
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Material:
1 cup jaggery
1 cup mixed dry fruits (almonds, cashews, pistachios, walnuts)
1cup mixed seeds (sesame seeds, pumpkin seeds, sunflower seeds)
1 tablespoon ghee (clarified butter)
1/2 teaspoon cardamom powder
a pinch of salt
Preparation:
1.Prepare the dried fruits and seeds: Start by roughly chopping the almonds, cashews, pistachios, and walnuts. Make sure they are the same size to promote even cooking. Similarly, collect sesame seeds, pumpkin seeds and sunflower seeds.
2.Toast Dried Fruits and Seeds: Heat a large, heavy-bottomed pan over medium heat. Add the chopped dry fruits and seeds to the pan, spreading them in a single layer. Fry them slowly, stirring occasionally, until they turn golden brown and emit an aromatic aroma. This process enhances the flavor and crispness of the nuts and seeds. Once roasted, take them out in a plate and keep aside.
3.Prepare jaggery syrup: In the same pan, add jaggery along with one spoon of ghee. Let the jaggery melt slowly on low flame, stirring continuously to prevent it from burning. Once the jaggery melts completely, reduce the flame to medium and bring the mixture to a gentle boil.
4.Check the consistency of the syrup: To test the readiness of the jaggery syrup, pour a small amount into a bowl of cold water. The syrup should form a soft ball when rolled between your fingers and hold its shape when removed from the water. This indicates that the syrup has reached the perfect consistency for making chikki.
5.Add flavour: When the syrup reaches the desired consistency, add cardamom powder and a pinch of salt. Stir well to incorporate the flavors evenly throughout the syrup.
6.Mix the ingredients: Immediately add the roasted dry fruits and seeds to the jaggery syrup, ensuring they are evenly coated. Work quickly as the syrup will begin to thicken rapidly once it is removed from the heat.
7.Shape the chikkis: Pour the mixture onto a smooth surface or parchment-lined baking sheet. Using a smooth rolling pin or the back of a smooth spoon, flatten the mixture into an even layer of your desired thickness. You can also use a smooth knife to cut the mixture into individual pieces while it is hot.
8.Let it cool: Let the chikki cool completely at room temperature until it becomes firm and set. This may take up to 20 to 30 minutes depending on the ambient temperature.
9.Break into pieces: Once the chikki cools and hardens, break it into individual pieces as per the lines. If you have not made chikki beforehand, you can break it into irregular pieces using your hands or a knife.
10.Store in an airtight container: Store the dry fruit chikki pieces in an airtight container to retain their freshness and crispness. These can be stored at room temperature for up to two weeks, although they are likely to spoil quickly!
Conclusion:
Homemade Dry Fruit Chikki is a nutritious and delicious dish that is surprisingly easy to make. By following this simple recipe, you can make a batch of delicious chikkis that are at par in quality to those found in specialty stores. Experiment with different combinations of nuts, seeds and flavors to create your own unique version of this beloved Indian snack. Whether enjoyed as a midday meal or as a festive indulgence, Dry Fruit Chikki will definitely delight your taste buds with every crunchy bite.
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