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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.
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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.
Course Dessert, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 Pieces
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 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg