Sweets · Mitharaan
Chikki
Mixed nut praline
A mitho (sweet) nut brittle: sugar is melted in a little ghee until the syrup turns brownish, flavoured with cardamom and saffron, mixed with sliced almonds, cashews and pistachios, rolled out thin on greased foil, scored, and broken into pieces once dry. It is eaten at room temperature and is made for Uttaryan (Sankranti).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Put 1 tbsp ghee in a thick-based pan, add the sugar and mix it on a slow flame.
Stir briskly and without stopping until the sugar melts and the syrup turns brownish in colour.
Add the cardamom powder and saffron and mix well.
Add the sliced nuts, take the pan off the flame and mix well.
Grease a sheet of aluminium foil and the rolling pin with a little ghee. Put the nut mixture on the foil and roll it out evenly, making it as thin as you wish. (The back of a thali (plate) can be used in place of the foil.)
Cut lines into it with a knife and let it dry on the foil. Once dry, lift off the pieces and store them in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Roll evenly to control the thickness; a greased thali back can replace the foil.
Serve with
Served at room temperature; it keeps 2–3 weeks. Chikki is always made during Uttaryan (Sankranti).
Nutrition
EstimatedPer serving
330 kcal
- Protein
- 6 g
- Carbohydrate
- 34 g
- Fat
- 20 g
We estimate about 4 servings from the weight of the dish.
Whole recipe
1,310 kcal
- Protein
- 25 g
- Carbohydrate
- 136 g
- Fat
- 81 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Use a slow flame and stir briskly without stopping. The sugar melts in the ghee, with no water, and the syrup is ready when it turns brownish. Add the nuts off the heat. Score the chikki, let it dry on the foil, then break it apart.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos