Dry fruit chikki, jaggery replaces sugar in this dry fruit chikki loaded with vitamin e, iron and zinc. Here’s my serving suggestion – cut the chikki into interesting shapes…your kids will love it.
Add your private note
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 10 to 12 pieces
Ingredients
1/4 cup sesame seeds (til)
1/4 cup thinly sliced almonds (badam)
1/4 cup thinly pistachio slivers
1/3 cup grated jaggery (gur)
1 1/2 tsp ghee for cooking and greasing
Method
Heat a small kadhai, add the sesame seeds and dry roast on a medium flame for a few seconds. Remove and keep aside to cool.
In the same kadhai, add the almonds and pistachios and roast on a medium flame for a few seconds. Remove and keep aside to cool.
Heat the ghee in a deep pan, add the jaggery and cook on a slow flame till the jaggery melts and caramelizes, while stirring continuously (it should form a hard ball when you add a drop in cold water). Remove from the flame.
Add the roasted sesame seeds, almonds and pistachio nuts and mix thoroughly.
Pour the mixture immediately on a greased thali or a smooth stone surface.
Roll it into an even sheet using a greased rolling pin.
When slightly cool, cut into equal pieces.
How to pack
Wrap in an aluminium foil or cling film or pack in a tiffin box.