How To Make Dry Fruit Chikki | Dry Fruit Chikki Using Jaggery | Kaju Badam Chikki Recipe | Mixed Nuts Chikki With Jaggery | Cashew Chikki With Jaggery | Almond Chikki Recipe | Badam Chikki | Pistachio Chikki | Cashew Chikki Recipe | Jaggery Coated Cashew | Chikki Without Sugar | Sweet Brittle Snacks | Energy Bar Recipe | Healthy Dry Fruits Recipe | Quick & Easy | Rajshri FoodLearn how to make Mixed Dry Fruit Chikki at home with our Chef Varun InamdarMixed Dry Fruit Chikki Ingredients:Introduction - 0:00How To Roast The Dry Fruits - 00:221 and 1/2 cup Cashews, Almonds & PistachiosHow To Make Jaggery Syrup - 03:29Cold Water250 gms JaggeryTypes Of Jaggery Used For Making Chikki - 03:52Making Of Jaggery Syrup - 04:20Checking The Jaggery Consistency - 05:23Cold WaterHow To Make Dry Fruits Chikki - 06:221 tsp Green Cardamom SeedsHow To Shape The Dry Fruit Chikki - 07:08#DryFruitsChikki #ChikkiRecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Varun InamdarCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout ChikkiChikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar.There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.In regions of North India, especially Bihar and Uttar Pradesh, this sweet is called layiya patti. In Sindh and Sindhi regions of India, it is called layee or lai and in other north Indian states, it is also known as gajak or maroonda. In Bangladesh, West Bengal and other Bengali-speaking regions, it is known as gur badam.The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing. In homes, smaller quantities are hand rolled with wooden rollers.
