I cannot find an appropriate enough excuse for having disappeared for so long. But not blogging for all these months made me realize one thing … I couldn’t stay away. Its something I’ve been doing for over 3 years now, and its become a part of my life. I missed it. And so I’m back …*crossing my fingers* … and as always its got to be with something sweet !
I’ve been in India for the past 9 months now and being in this part of the world only means one thing – FOOD FOOD FOOD ! Lots of it ! I cannot begin to tell you how I’ve been eating, be it street food, ethnic cuisines, lovely home cooked meals by my mamma or simply stuff I’ve been making with all the great local produce. “Chikki” is Indian for ‘Brittle’. It is very popular all over my country and is traditionally made with jaggery but there are soft brown sugar and white sugar versions too. Actually the variety available these days is insane starting from peanuts, to ground peanuts, sesame, almonds, pistachios, cashews, mixed dry fruits, khus khus, with shredded coconuts, split chickpeas, puffed rice etc … Chikki is very easy to make and is made in many households all over. Though its easily available in shops at every nook and corner, there’s nothing like making your own. And you don’t even need a candy thermometer. We do it the old fashioned way. Below you can see the different kinds of chikki’s that are available and above is Rosé Chikki. Made with mixed dry fruits, saffron, rose extract and topped with dried rose petals. These taste so wonderful and addition of Rose just makes it so much classier. Perfect to impress served just the way they are, or sprinkled on some home made ice cream-it adds that extra crackle and crunch or they are even great as give away presents.
- 1 tbsp Clarified Butter (Ghee)
- 1 cup fine white sugar
- 2 cups mixed dry nuts – cashews, almonds and pistachios
- 1 tsp pure rose extract
- dried rose petals for topping
You will need a heavy bottom pan for making the chikki in and either a marble surface or a rectangular tin well greased with ghee to set it in. Start with heating the ghee in the pan and then add the rose extract and sugar. As soon as it melts and get a light amber colour add the nuts and give it a good stir. Immediately pour it all out on the cold surface or in the tin and evenly and thinly spread it out at a 1 cm thickness. Be careful as its very hot. Either use a rolling pin or grease the bottom of a steel cup and use it to press the chikki evenly. Now very gently lay the dried rose petal leaves on top and gently press them in so they set in. While its still warm use a sharp knife to made the desired sized shapes so its easier to break off once they cool. Store in airtight container.