Gulabi Dry Fruits Chikki | Rose & Nuts Chikki | "No Sugar" "No Artificial Flavours"

Chikki- a traditional brittle kind of Sweet gifted from the Indian Cuisine which just uses any nuts and Jaggery/Sugar. There are many finite counts of chikki and the ones which made out of Peanuts and Til (Sesame) are most common among them. 

 

Chikki is my kid's favourite snack and it's one of the fastest snacks I often prepare with Peanuts and sometimes with Roasted Gram. No matter what kind of chikki it is, it would be a 'no-fail' recipe as per my experience, and truly with my handy jaggery syrup, it becomes one of the fastest snacks I make for my sweet kiddo.

Chikki is a super-easy recipe which would turn out to be 'no-fail' recipe if you follow these two main tactics:

• Always get dark coloured Jaggery which my Mom suggests.
• Keep an eye on the syrup for the right syrup consistency!
  

I wanna make today's post very special as our baby blog has crossed its first year successfully. Yes! Its FIRST BIRTHDAY of our blog. So, something special has to get show-off in the blog, right? I picked my favourite fragrant Roses (Gulab) and fused them with the dry fruits to get a perfect Gulabi Dry Fruits Chikki.

You may have come across Rose Chikki before, but I'm damn sure my procedure would be completely different with the goodness of the Jaggery and the natural flavour of the Edible Roses. Having said that, the real success of the Chikki lies in its brittleness. They should be highly brittle and crunchy which is impossible without a perfect consistency in the syrup.

So, What is the right Jaggery Syrup Consistency?

• It's hard-ball consistency. When you pour a little syrup into a bowl of water, it should form a hard-ball when you take it out.
• Also, when you put that hard-ball down on a plate, it should make some sharp sound. Getting? Yup! Way to go.

What's Unique in the recipe?

• This Rose & Nuts Chikki has unique natural flavour from the rose petals which we add along with the nuts and as topping as well.

No matter whatever Nuts you use, just keep ready the nuts sticking to the right proportion. If you want to reduce the quantity of some nuts to make the chikki economical, then make sure you increase the quantity of other nuts to equal the right proportion. You can use peanuts also, but the thing is, peanuts are so dominant in flavour and hence, I suggest omitting them to better not taste like the usual Peanut Chikki. The pumpkin seeds also could be added along with the nuts.

Furthermore, use fresh rose petals to make rose water which works best in giving the flavour. And the dried rose petals are great to get added into the syrup and also as a topping. So, the naturally rose-flavoured, very unique, very crunchy, very healthy, very tasty and perfectly breakable Gulabi Dry fruits Chikki is what we gonna see today.

⏲ Preparation Time: 15 minutes

⏲ Cooking Time: 15 minutes

🍴 Yields: 15 to 20 flavourful Rose & Nut Chikki

Gulabi Dry Fruits Chikki | Rose & Nuts Chikki

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An inviting, and naturally rose-flavoured dry fruits brittle prepared with dried rose petals, nuts and Jaggery.

What to Use? [1 cup=200 ml] 

For Making Rose Water: 

• Fresh or dried rose petals - 1/2 cup 
• Water - 1/2 cup

  For Making Jaggery Syrup: 

• Jaggery - 1 cup
  
• Rose Water- 1/4 cup 
• Ghee - 1 tsp (optional)
• Cardamom powder - 1/4 tsp (optional)

For Making Rose & Nuts Chikki: 

• Cashews - 1/4 cup (30 pieces approx)(sliced or chopped)
  
• Almonds - 1/4 cup (30 pieces approx)(sliced or chopped)
  
• Pistachios - 1/4 cup (45 pieces approx)(sliced or chopped)
• Walnuts - 1/8 cup (10 pieces approx)(sliced or chopped)
• Dried rose petals - 1/4 cup + 2 tbsp (for topping)
  

Steps Involved:    

• Slice the nuts, dry-roast them and keep aside.
  
• Cook fresh or dried rose petals with water to get rose water.
• Add rose water to the Jaggery and prepare a syrup.
• Filter the syrup, add ghee and cardamom powder if you want.
• Pour the syrup into a bowl of water and check for the right consistency (Hard-ball consistency!).
• Once the right consistency is achieved, add in the dried rose petals, roasted nuts and mix well.
• Transfer to a greased wax paper or plate and roll gently with a rolling pin to achieve 1/4 inch thickness throughout.
• Mark the pieces when the mixture is hot.
• Let the Rose & Nuts Chikki cools down completely.
• Break the marked pieces and store in a dry air-tight container which keeps well for more than a month but the awesome taste won't let us keep them for a long time.
  

Visual Treat: 

 Video link for "Gulabi Dry Fruits Chikki | Rose & Nuts Chikki" post: 

https://youtu.be/lvatHOV0AgQ

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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

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How to Make?

• Take 1/4 cup of sliced cashews. I took approximately 30 pieces. You could also chop the nuts but be sure in making big pieces.

• Take 1/4 cup of sliced almonds. I took about 30 pieces and sliced them.

• Take 1/4 cup of sliced pistachios. 

• Take 1/8 cup of sliced walnuts. The reason why I take 1/8 cup is I'm not a big fan of walnuts. If you like, you can measure up to quarter cup. 

• Dry roast all the nuts in the low flame. This ensures the nice aroma to seep out from the nuts and also make the nuts more crunchy.

• Transfer to a plate and let the dry roasted nuts cool down completely.

• Now, take 1/2 cup of fresh or dried rose petals. True to say, fresh rose petals have more soulful flavour than the dried ones. But it is not an offence to use dried rose petals if you don't have access to the fresh edible roses. 

• Add 1/2 cup of water to the rose petals.

• Mix well, close with a lid and cook for about 5 minutes.

• Filter through a colander to get the rose water. Squeeze the rose petals well to better take out the water from it.

• You would get 1/4 cup of flavourful rose water.

• Now, add 1 cup of Jaggery to a pan. While choosing Jaggery, always stick to the dark-coloured ones. You could reduce Jaggery amount to 3/4 cup which also would work. I love more brittleness in my chikki and hence I use 1 cup of Jaggery.

• Add in the prepared rose water which measures about 1/4 cup.

• Stir well to dissolve the Jaggery pieces completely.

• Filter the Jaggery syrup to get rid of the impurities present in it.

• Now add a teaspoon of ghee to it. This adds shining and flavour to the chikki. You can also skip this step.

• Add 1/4 teaspoon of cardamom powder which is also optional but I would love to use in all my sweets. 

• Now boil the syrup and check for the consistency by pouring a small quantity in a bowl of water.

• If the syrup is stretchable like this, you are still on the way and the syrup is not yet ready!

• Boil for some more time and pour again into a bowl of water. If the syrup makes a hard-ball like this, you are ready to go. The hard-ball should make a sharp sound if you put it down on the plate.

• Guys! Hurry up! Without making any delay, add in the dried rose petals. 

• Add in the dry roasted nuts. Make it as fast as you can.

• Mix well so that they are completely coated in the syrup.

• Transfer immediately to some greased plate or greased wax paper. Sometimes, I experienced that chikki sticks to the wax paper. So, grease the wax paper well in case you use it. Or, better go with the inverted greased plate which works fine all the time. 

• Sprinkle some dried rose petals over the chikki mixture before you start pressing or rolling.

• Grease the rolling pin or put one more wax paper over the chikki mixture and start rolling it gently to get 1/4 inch thickness throughout. You could also press with a greased spoon which is not my favourite technique as it leaves the chikki thick.

• Peel off the wax paper if you used it. Don't bother about this step if you use greased rolling pin.

• Mark the pieces while the chikki is hot. Marking pieces would be a difficult job once it is cooled.

• Yup! Cool down, guys. Let the Rose & Nuts Chikki cools down completely. No Hurry hereafter.

• Wow! the completely cooled, perfectly breakable, deliciously crunchy Rose & Nuts Chikki is ready! This is how you have to make a perfect Chikki.

Visual Treat:

Video for "Rose & Nuts Chikki"

Tips:

• Work as fast as you can! Once the right syrup consistency is achieved, hurry up without delay mixing the nuts with the syrup. Also, roll and mark the pieces when the mixture is hot.
• Sometimes, chikki may get sticked to the butter paper and so, make sure the butter paper is well greased. Or, go with the greased plate which works fine all the time.
• Fresh rose petals tend to give soulful flavour to the chikki. More rose petals you use to make rose water, more intense the rose flavour would be.
  
• Don't make the nuts finely chopped or sliced as the nutty feel would get missed when you take a bite. The big pieces would do the right job.
  

Perfectly Breakable, Naturally Rose-flavoured, Super-Crunchy & Supremely Healthy!