Masaledar Gud Ki Chikki

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Serves 4

Fragrant, flavourful and an interesting mix of spices, seeds and nuts that add a delightful punch to the regular jaggery chikki

Recipe

Serves 4 · Prep 30m · Cook 15m

Ingredients

• 2 cups chopped jaggery (gud)
• 2 tablespoons flax seeds
• 2 tablespoons white sesame seeds
• 12-15 almonds, vertically halved
• 10-12 cashewnuts, vertically halved
• 2-3 tablespoons unsalted roasted peanuts, peeled
• 1½ tablespoon fennel seeds (saunf)
• 1 teaspoon roasted cumin seeds, coarsely crushed
• 4-6 black peppercorns, coarsely crushed
• ½ teaspoon green cardamom powder
• ¼ teaspoon dried ginger powder (saunth)
• A pinch of salt
• 1 tablespoon ghee
• Pistachio powder to sprinkle

Method

1. Dry roast flax seeds and white sesame seeds in a non-stick pan till they start to pop. Transfer onto a plate and set aside to cool.
2. Dry roast almonds, cashewnuts and peanuts in the same pan till they turn crisp. Transfer onto another plate and set aside to cool slightly.
3. Dry roast fennel seeds in the same pan till they turn fragrant. Transfer into a mortar, cool slightly and crush it coarsely with a pestle.
4. Heat the same non-stick pan, add jaggery and cook till it melts.
5. Add crushed cumin seeds, crushed fennel seeds, crushed black peppercorns, green cardamom powder, dried ginger powder and salt and mix well. Add roasted flax seeds, roasted sesame seeds and roasted nuts and mix well.
6. Add ghee and mix till well combined. Transfer on to a tray lined with 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.

Equipment

• Galaxy Fry Pan 24 cm — Buy