Dry Fruit Chikki, Cashew Almond and Pistachio Chikki
by Tarla Dalal
Young and old alike drool over crunchy-munchy mixed nut chikkis! Indeed, who can resist the delectable combination of nuts with sugar in a crispy and handy form? The rich flavour and enticing texture of the Dry Fruit Chikki make you want to keep munching on them, and the temptation is even higher if the chikkis are fresh and homemade.
Follow the exact procedure to get the perfect chikki. Keep all the ingredients ready, and also keep a timer handy, because you need to act swiftly in order to get the right consistency. Chikki making is an art – right from getting the syrup right to rolling it out, everything needs to be done adeptly – but you can surely perfect it with practice.
You can crush these chikis and use it to make Chikki Ice- Cream . Other popular chikkis like Mixed Til Chikki , Til and Dry Fruit Chikki , Almond Til Chikki , Kurmura Chikki and Oats and Walnut Chikki are also an all time favourite, ready to eat sweet, with young and old alike.
Dry Fruit Chikki, Cashew Almond and Pistachio Chikki recipe - How to make Dry Fruit Chikki, Cashew Almond and Pistachio Chikki
Preparation Time: Cooking Time: Total Time:
Makes 22 pieces
1/2 cup chopped cashewnuts (kaju)
1/2 cup chopped almonds (badam)
1/4 cup chopped pistachios
1 cup sugar
- Method
- Heat a deep non-stick pan on a high flame for 2 minutes.
- Add the sugar, mix well and cook on a high flame for 1 minute, while stirring continuously.
- Lower the flame and cook on medium flame for 2½ minutes, while stirring continuously or till the sugar has been completely melted.
- Remove from the flame, add the cashewnuts, almonds, pistachios and mix very well.
- Immediately transfer the entire mixture on a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
- Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife, while it is warm. Allow it to cool for 5 to 7 minutes.
- Remove the chikkis from the surface with the help of a knife.
- Serve immediately or store in an air-tight container and use as required.
| Energy | 80 cal |
| Protein | 1.5 g |
| Carbohydrates | 9.6 g |
| Fiber | 0.1 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 3.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 4.1 mcg |
| Calcium | 10.3 mg |
| Iron | 0.4 mg |
| Magnesium | 23.1 mg |
| Phosphorus | 34 mg |
| Sodium | 0.4 mg |
| Potassium | 58.6 mg |
| Zinc | 0.3 mg |
Can we replace sugar with jaggery? If yes, what should be the measurement ?
Vow, it turned out to be really very good....my daughter had a feast on it...only thing is it''s requires patience as sugar takes time to melt completely....almost 5 to 7 min to dissolve completely at medium flame...tried ur so many recipes...and all r working too good...thanks Tarlaji...for wonderful cooking guidance...I am looking for authentic mohanthal recipee as made in Kutch..
This recipe is excellent and I enjoyed it.
Dry fruit chikki.. Is just too good and it is same as you get in the market.. I tried making this recipe it came out just perfect.. Here the main thing is to follow the exact time.. as written in the recipe..