Monday, May 16, 2016

Mixed Nuts Brittle | Dry Fruits Chikki

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.

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.

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.


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