|Mixed Nut Chikki|
Mixed nuts chopped into small pieces-1 cup
(I used pistachio,almonds,cashew nut.Slightly warm them in a kadai)
Grease a rolling pin & a wooden board & keep it ready.
Heat the ghee in a kadai,add the sugar.In a medium heat cook the sugar till it melts & starts to caramelize till light honey colour.
Immediately add the chopped nuts,mix it well & switch off the stove.Quickly pour it on a wooden board & spread it well with a rolling pin( You have to be quick here otherwise it will harden ).
While still warm cut into desired shapes.Leave it to cool completely & break the pieces.
Peanut Chikki / Kadalai Mittai
Peanuts - 3/4 cup
Grated fresh coconut - 1/3 cup
Poppy seeds - 1 tsp heaped
Cardamom powder - a generous pinch (optional)
Jaggery - 1 cup
Water - 1/2 cup
Ghee to grease the tray
Grease a plate or tray with ghee.
Dry roast peanuts still skin turn light brown.Cool completely.using your palm massage the peanuts to remove the skin.Keep it aside.
Dry roast poppy seeds till they pop up,keep it aside.
Dry roast coconut till water has evaporated and slightly brown.
Take a pan add the jaggery and water once the jaggery is dissolved filter to remove impurities.
Boil the jaggery till it reaches hard ball consistency to check if the syrup is right pour a drop of syrup into a bowl of water.If you are able to form a hard ball then your syrup is ready(see picture).
Immediately reduce the flame add the poppy seeds,peanuts and coconut mix quickly.
Once it started to leave the sides of the pan pour it into the greased tray and spread it evenly.
While still hot cut using a knife so it will be easy to break when cooled.
Cool completely and enjoy!
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