Monday, May 23, 2016

Healthy Seeds Brittle

Ingredients
Pumpkin Seeds - 1/3 cup,
Sunflower seeds - 1/3 cup,
Jaggery (gud) - 1/2 cup,
Clarified butter (ghee) - 1 tsp.

Method
Dry roast pumpkin seeds and sunflower seeds on low to medium flame till it slightly change its color.


Remove in a plate and keep aside. In a pan, add jaggery along with clarified butter.


On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.



Now turn off the heat and stir in all roasted seeds.


Mix well till each seed is well coated with jaggery. Now transfer prepared seeds and jaggery mixture on to the greased baking mat.


Roll out thin with greased rolling pin. Place cuts while still warm to get even size and shape.


Let it cool down completely. Break into pieces and store in air tight container up to 20-25 days.

Notes
Adjust amount of jaggery and seeds as per your taste.
Baking mat can be replaced with greased working surface or greased tray.
Jaggery can be replaced with brown sugar or sugar.








Monday, May 16, 2016

Mixed Nuts Brittle | Dry Fruits Chikki

Ingredients
Almonds (roughly chopped) - 1/4 cup,
Cashews (roughly chopped) - 1/4 cup,
Pistachios (roughly chopped) - 1/4 cup,
Raisins (kismis) - 1/4 cup,
Dry khopra (coconut) slice - 1/4 cup,
Clarified butter (ghee) - 1 tsp,
Jaggery (gud) - 1/3 cup.


Method
Dry roast roughly chopped almonds, cashews, pistachios and dry khopra slice on medium flame till it gets slightly change in color.


Remove in a plate and keep aside along with raisins. In the same pan, add jaggery along with clarified butter.



On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.



Now turn off the heat and stir in all nut. Mix well till each nut gets well coated with jaggery.



Now transfer prepared mixture on to the greased baking mat.


Roll out thin with greased rolling pin. To get even size and shape of brittle, place cuts while rolled mixture is still warm.


Let it cool down completely. Break into pieces and store in air tight container up to 15-20 days.

Notes
Baking mat can be replaced with greased working surface or greased tray.
Jaggery can be replaced with brown sugar or sugar.
Add or omit any nut of your choice.
Adjust amount of jaggery and nut as per your taste.







Monday, May 9, 2016

Tal Sakri | Sesame Seeds Brittle | Til Gur Chikki

Ingredients
Sesame seeds - 1 cup,
Clarified butter (ghee) - 1 tsp,
Jaggery (gur) - 1/2 cup.


Method
Dry roast sesame seeds on low to medium flame till it slightly change its color.


Remove in a plate and keep aside. In another pan, add jaggery along with clarified butter.


On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.




Now turn off the heat and stir in all sesame seeds. Mix well till each seed gets well coated with jaggery.


Now transfer prepared sesame and jaggery mixture on to the greased baking mat.


Roll out thin with greased rolling pin.  To get even shape and size brittle pieces place cuts while rolled mixture is warm.



Let it cool down completely. Break into pieces and store in air tight container up to 20-25 days.

Notes
Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and sesame seeds as per your taste.
Sesame seeds can be mixed with black sesame seeds.



Thursday, May 5, 2016

Singdana Chikki | Peanut Brittle

Ingredients
Peanuts- 2 cup,
Clarified butter (ghee) - 2 tsp,
Jaggery (gud) - 1cup.


Method
Dry roast peanuts on low to medium flame till slightly change its color. Stir constantly to prevent burning.


Remove in a plate and let it cool down completely. With the help of kitchen towel, remove skin from peanuts.


With the help of rolling pin, roughly crush peanuts in to halves.


In a pan, add jaggery along with clarified butter.


On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.


Now turn off the heat and stir in all peanut halves.


Mix well till each peanut half is well coated with jaggery.


Now transfer prepared mixture on to the greased baking mat.


Roll out thin with greased rolling pin. To get even shape and size brittle pieces place cuts while rolled mixture is still warm.


Let it cool down completely. Break into pieces and store in air tight container up to 15-20 days.

Notes
Baking mat can be replaced with greased working surface or greased tray.
Jaggery can be replaced with brown sugar or sugar.
Adjust amount of jaggery and peanuts as per your taste.