Dry Fruit Chikki | Mixed Nuts Chikki | Peanut Chikki

Dry fruit chikki or mixed nuts chikki is just another nutritious version of peanut chikki. It is loaded with dry fruits, healthy seeds, and iron-rich jaggery. It is popularly known as chikki in India and commonly eaten during winters and festivals like Lohri and Makar Sankranti.

Chikkis or jaggery brittle bars are traditional Indian crunchy munchy healthy snack and it is sugar-free. It satisfies your sweet tooth and keeps your body warm in winters. Traditionally chikkis are enjoyed most at the time of festivals like Lohri and Makar Sankranti.

A lot of variety comes in the market with different ingredients and so their names follow. Til peanut chikki, dry fruits chikki, til mava ladoo, til bugga,gajak, revri are other delicacies enjoyed in these festivals. All are made with jaggery and sugar-free.

Dry fruit chikki or mixed fruit chikki or jaggery brittle bars are

• easy to make
• sugar-free dessert
• gluten-free
• vegan if ghee is not used
• healthy and nutritious

Mixed nut chikki or dry fruits chikki with jaggery makes a perfectly natural and homemade energy bar. Just pack them and enjoy at your any game day during intervals.  You can use sugar syrup as well to make this mixed nut chikki.

Chikki is known by various names in all over India but everywhere commonly known as chikki only. In north India, it is also called a lai or layiya Patti.

You may also like other similar recipes

Til Mungfali Ki Chikki
Peanut Ladoo or Peanut Laddu
Til Bugga
Til Mava Ladoo
Murmura Laddu

To make chikki usually we need jaggery and nuts (like peanut, cashew, almond). It requires a specific jaggery consistency to get the perfect texture. Jaggery syrup should be cooked till hard ball consistency. If less then the chikki or brittle bar will result in chewy and soft texture. If cooked more then hard texture.

What is hardball consistency?

To check the consistency drop a little jaggery syrup in cold water. It will settle at the bottom and you can make a ball out of it. If it is hard enough and snaps then jaggery syrup has reached the perfect consistency and ready.

You can make dry fruit chikki with sugar syrup as well.

So let see how to make this dry fruit chikki or mixed nut chikki and peanut chikki with step by step.

Dry Fruit Chikki | Mixed Nut Brittle Bar

Ingredient                                                  16-18 pieces

To make dry fruit chikki
1 Cup jaggery powder
1/2 Cup chopped almonds
1/2 Cup chopped cashew
A pinch of salt
1/2 Cup sunflower seeds
1 Tsp fennel seed powder
Ghee for greasing surface
1 Tsp cardamom powder
1 Tblsp water

To make peanut chikki
1 Cup peanut
3/4 Cup jaggery powder
1 Tblsp water
1 Tsp cardamom powder

How To Make Dry Fruit Chikki Step By Step

1. To make dry fruit chikki– First of all dry roast chopped cashew, almond and sunflower seeds. 3-4 minutes on low heat is enough to roast these ingredients.
2. Now add water and jaggery powder in a nonstick pan. Cook on low heat.
3. Once the jaggery melts completely cook for 3-4 minutes. Jaggery syrup will boil at this moment and changing it’s color to dark.
4. Check for consistency by dropping syrup in cold water. If it is not ready, cook for 1 or 2 minutes more. Add fennel seed powder and cardamom powder. Mix well.
5. Check for the consistency by dropping it in cold water. If syrup forms a hard ball and snaps then switch off the flame.
6. Mix all dry fruits and seed with salt. Mix well.
7. Spread this over a greased surface with the help of a greased rolling pin.
8. Make cut marks with a knife. Once it is dry just snap it and all pieces will separate. Serve this dry fruit chikki. Similarly, make peanut chikki.
9. To make peanut chikki– First dry roast peanut. Once they are at room temperature rub them to remove their skin.
10. Heat jaggery and water at low heat in a nonstick pan.
11. Check for the consistency. Once it is at the perfect hard ball consistency add peanuts and cardamom powder.
12. Spread the mixture over greased surface. Make the cut marks with a knife and let them cool down.
13. After cooling down separate the pieces and serve peanut chikki.

Note

1. Always check for the hardball consistency before adding dry fruits or peanuts.
2. Do not overcook the jaggery syrup otherwise, it will not spread nicely and harden quickly.
3. Store them in an airtight container for 2 weeks.

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Dry Fruit Chikki | Peanut Chikki | Mixed Nut Chikki

Dry fruit chikki is just another nutritious version of peanut chikki. It is loaded with dry fruits, healthy seeds, and iron-rich jaggery. It is popularly known as chikki in India and commonly eaten during winters.

5 from 8 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 18 Pieces

Calories:

Author: Bhawana

Ingredients

To make dry fruit chikki

• ▢ 1 Cup jaggery powder
• ▢ 1/2 Cup chopped almonds
• ▢ 1/2 Cup chopped cashew
• ▢ A pinch of salt
• ▢ 1/2 Cup sunflower seeds
• ▢ 1 Tsp fennel seed powder
• ▢ Ghee for greasing surface
• ▢ 1 Tsp cardamom powder
• ▢ 1 Tblsp water

To make peanut chikki

• ▢ 1 Cup peanut
• ▢ 3/4 Cup jaggery powder
• ▢ 1 Tblsp water
• ▢ 1 Tsp cardamom powder

Instructions

To make dry fruit chikki

• First of all dry roast chopped cashew, almond and sunflower seeds. 3-4 minutes on low heat is enough to roast these ingredients.
• Now add water and jaggery powder in a nonstick pan. Cook on low heat.
• Once the jaggery melts completely cook for 3-4 minutes. Jaggery syrup will boil at this moment and changing it’s color to dark.
• Add fennel seed powder and cardamom powder. Mix well.
• Check for the consistency by dropping it in cold water. If syrup forms a hard ball and snaps then switch off the flame.
• Mix all dry fruits and seed with salt. Mix well.
• Spread this over a greased surface with the help of a greased rolling pin.
• Make cut marks with a knife. Once it is dry just snap it and all pieces will separate. Serve this dry fruit chikki.

To make peanut chikki

• First dry roast peanut. Once they are at room temperature rub them to remove their skin.
• Heat jaggery and water at low heat in a nonstick pan.
• Check for the consistency. Once it is at the perfect hard ball consistency add peanuts and cardamom powder.
• Spread the mixture over greased surface. Make the cut marks with a knife and let them cool down.
• After cooling down separate the pieces and serve peanut chikki.

Notes

1. Always check for the hardball consistency before adding dry fruits or peanuts.
2. Do not overcook the jaggery syrup otherwise, it will not spread nicely and harden quickly.
3. Store them in an airtight container for 2 weeks.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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This is my entry for BM #94 W1D3 sweets without refined sugar theme.