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Preparation Time : 5
Cook Time : 45
Total Time : 50
Peanuts - 1 cup
Walnuts - 1/4 cup
Sesame seed - 1/2 cup
Jaggery -2 cups, grated
Ghee - 1 tablespoon
Water - 2 to 3 tablespoon
Grease a steel plate or a square baking tin with ghee and keep aside.
Dry roast the peanuts for 5 to 6 minutes on medium to low flame till they turn crunchy and raw smell is completely gone. Stir them continuously.
After roasting, allow to cool them and when the temperature is bearable remove the skins my crushing them between your palms.
Keep the peanuts aside after removing the skins.
Dry roast the walnuts for 3 to 5 minutes and keep them aside. Once cooled break them into small pieces using your palm.
Dry roast the sesame seeds or til for 2 to 3 minutes and keep aside.
Now add sesame seeds, peanuts and walnuts in a bowl and mix well and keep aside.
Take water and jaggery in a pan and switch on the gas and keep the pan on low to medium heat.
Cook it until the right consistency comes. To check this add few drops of jaggery syrup in a bowl of cold water. It will sink in the bottom and appear solid. This is the right stage to add the nuts and sesame seeds mixture.
Quickly mix them and all the ingredients should be properly coated with jaggery syrup.
Now pour it on the greased tray and spread it quickly. Roll the top using a rolling pin which helps to give even surface. Keep 1/2 inch height of the bar while rolling.
Use a sharp edge knife to cut the hot chikkis into diamond shape or square shape pieces.
Allow to cool for approximately half an hour and break the chikki pieces through the cut made by knife. You can store them in an airtight container for few days.
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