How to Cook Yummy Dryfruit Chikki

Without fail recipe ultimate Dryfruit Chikki easy, fast, practical.

Good Evening every body, at this time you get present recipe Dryfruit Chikki with 10 ingredients and 6 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 10 ingredients and 6 stages of easy cooking Dryfruit Chikki.

Ingredients all Dryfruit Chikki

1. Prepare 1 : cup coconut slice.

2. Needed 1/4 : cup almonds.

3. Needed 1/4 : cup cashew nuts.

4. Needed 150 : gram kolhapuri jaggery.

5. Prepare 1 : teaspoon ghee.

6. Prepare 1/8 : teaspoon baking soda.

7. Needed 1/4 : teaspoon cardamom powder.

8. Needed 1 tbsp : dry rose petals.

9. Needed 1 : teaspoon almond slivers.

10. Needed 1 : teaspoon pista slivers.

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

Step by Step Cooking Dryfruit Chikki

1. Roast coconut slices on low heat until it is a bit pink in colour. Roast Almonds and cashew nuts too..

2. Grease a foil paper and put it in a baking tin to use it later..

3. Grate jaggery and put it in a non-stick pan on medium to low heat. When it melts completely, add ghee to it and mix it well. Keep on stirring continuously until it gets light and it changes colour..

4. When jaggery changes colour add a drop of it in a bowl of water to check if it is ready to put nuts inside. If the droplet of jaggery can be broken easily by biting it, jaggery is ready. Now add baking soda to it and give it a good mix..

5. Now add roasted coconut and nuts to it along with cardamom powder and rose petals. Mix everything well and turn off the heat..

6. Add the chikki mixture to the baking tin and spread it evenly. Now take it out on a greased surface and roll it thin with the help of a greased rolling pin. Garnish with almond and pistachio sluvers. Cut it into desired shape and let it cool completely. Then break into pieces and store it in an airtight container..

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