Easiest Way to Make Perfect Winter special Dry Fruits Chikki

Without fail cooking ultimate Winter special Dry Fruits Chikki easy, tasty, practical.

Good Evening every body, at this time you get present recipe Winter special Dry Fruits Chikki with 6 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 11 stages of easy cooking Winter special Dry Fruits Chikki.

Ingredients for Winter special Dry Fruits Chikki

1. Needed 200 gm : chopped Dry Fruits(kaju,walnuts,almonds,Pista).

2. Needed 200 gm : sugar.

3. Needed 2-3 drops : Rose Essence.

4. Needed 1 tbsp : Dry Rose petals.

5. Prepare 1 tbsp : melon seeds.

6. Prepare 1 tbsp : ghee.

If all ingredients Winter special Dry Fruits Chikki it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Winter special Dry Fruits Chikki

1. Assembled all mentioned ingredients at one place..

2. First grease a rolling board and rolling pin with ghee so that the mixture doesn't stick to it.

3. Now lightly fry dry fruits, separately and mix them..

4. .

5. Heat a pan and add ghee then add sugar,now let us melt the sugar, continue stirring until the sugar melt completely..

6. Add the dry fruits and rose essence to melted sugar and mix well and immediately pour the mixture on the greased board..

7. Now roll out the mixture on a rolling board with the help of greased rolling pin..

8. Let it cool for a minute, and when its still warm cut marks on the rolled chikki..

9. Now spreads some rose petals and melon seeds top of the mixture and roll it again little thinly..

10. Then separate it out from the board. Now it's ready to serve..

11. .

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