Masaledar Gud ki Chikki Sanjeev Kapoor Khazana

Fragrant, flavourful and an interesting mix of spices that adds a punch to the regular jaggery chikki

MASALEDAR GUD KI CHIKKI

Ingredients

2 cups chopped jaggery (gud)
2 tbsps flax seeds
2 tbsps white sesame seeds
12-15 almonds, vertically halved
10-12 cashew nuts, vertically halved
2-3 tbsps unsalted roasted peanuts, peeled
1 tbsp fennel seeds (saunf)
1 tsp roasted cumin seeds, coarsely crushed
4-6 black peppercorns, coarsely crushed
tsp green cardamom powder
tsp dried ginger powder (saunth)
A pinch of salt
1 tbsp ghee

Method

1. Dry roast the flax seeds and white sesame seeds in a non-stick pan till they start to pop. Set aside to cool.
2. Dry roast the almonds and cashew nuts in the same pan till they turn crisp. Transfer on a plate and set aside to cool slightly.
3. Dry roast the fennel seeds in the same pan till they turn fragrant. Transfer into a mortar and coarsely crush it with the help of a pestle.
4. Heat the same non-stick pan. Add the jaggery and cook till it melts.
5. Add crushed cumin seeds, crushed fennel seeds, black peppercorns, green cardamom powder, dried ginger powder and salt and mix well. Add the roasted seeds and the roasted nuts and mix well.
6. Add ghee and mix till well combined. Transfer on to a silicon sheet and spread it evenly. Sprinkle pistachios powder and keep it aside to set.
7. Once the mixture is set, lightly break it into large pieces. These are barks.
8. Arrange on a serving plate and serve as required.

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