Ingredients:
·1 Cup Mixed Nuts(Almonds, Pistachios, Cashew nuts)
2 Tbsp Sliced Dry Coconut(optional) (I have not used it in this recipe)
2 Tbsp Khus Khus (Poppy Seeds)
15 Seeds of Cardamoms
1 Cup Sugar
1Tbsp Ghee
Method:
Slice all mixed nuts. Powder the Cardamom seeds. In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar. When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar. Pour this mixture onto the back of a thali or on a rolling board. Using the back end (flat side) of a katori, flatten mixture like a thick chapatti. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat. Leave the rolled chikki to set for some time. Break into pieces and store in air tight containers.
·1 Cup Mixed Nuts(Almonds, Pistachios, Cashew nuts)
2 Tbsp Sliced Dry Coconut(optional) (I have not used it in this recipe)
2 Tbsp Khus Khus (Poppy Seeds)
15 Seeds of Cardamoms
1 Cup Sugar
1Tbsp Ghee
Method:
Slice all mixed nuts. Powder the Cardamom seeds. In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar. When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar. Pour this mixture onto the back of a thali or on a rolling board. Using the back end (flat side) of a katori, flatten mixture like a thick chapatti. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat. Leave the rolled chikki to set for some time. Break into pieces and store in air tight containers.
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