Dry Fruit Chikki
Chikki, a traditional Indian sweet, is made from a combination of jaggery (unrefined cane sugar) and nuts or seeds, held together by a binding agent like ghee. This version uses a mix of nuts and seeds for a textural contrast, and is flavored with cardamom and nutmeg. The result is a chewy, flavorful treat that's perfect for a quick energy boost or as a sweet snack.
Chikki has a long history in India, dating back to the 16th century. It is believed to have originated in the state of Maharashtra, where it was traditionally made with jaggery and peanuts. Over time, chikki spread to other parts of India and beyond, and different variations emerged, using different nuts, seeds, and flavorings. Today, chikki is a popular street food and snack throughout India, and is also enjoyed in other countries around the world.
Dry Fruit Chikki Dry Fruit Chikki Dry Fruit Chikki Dry Fruit Chikki
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 100g jaggery
  • 100g mixed nuts and seeds
  • 2 tablespoons ghee
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
Instructions
  1. Grease a 15 cm square pan and line it with parchment paper.
  2. In a large saucepan, combine the jaggery, nuts, seeds, ghee, cardamom, and nutmeg.
  3. Heat the mixture over medium heat, stirring constantly, until the jaggery has melted and the mixture is bubbling.
  4. Cook the mixture for 5-7 minutes until it thickens and turns a dark amber color.
  5. Pour the mixture into the prepared pan and spread it out evenly.
  6. Let the chikki cool for 30 minutes, then cut it into squares.
  7. Serve the chikki immediately or store it in an airtight container for up to 2 weeks.
Why It Works
  • Jaggery, an unrefined cane sugar, provides a rich, molasses-like flavor and a chewy texture.
  • Mixed nuts and seeds add a variety of flavors and textures, and provide a good source of protein and healthy fats.
  • Ghee, a clarified butter, acts as a binding agent and adds a nutty flavor.
  • Cardamom and nutmeg add a warm, aromatic flavor.
  • Greasing and lining the pan prevents the chikki from sticking and makes cleanup easier.