Walnut Chikki Recipe

Walnut Chikki Recipe:

Make sure you are pumped up because the first festival of the year is upon us. It is celebrated across india the festival of ‘Makar Sankranti’ is the conclusion of winter solstice and marks the beginning of the long, sweltering days. The festival is known for its colorful decorations and music, kite flying bonfires, feasts, and fireworks during the celebration, it is a time to celebrate with friends and family. In most regions of India the festival is also one of the initial phases of the cycle, when crops are being planted and the working in the fields is usually done.

This is an opportunity to socialize and making delicious food items that are beloved by every part of the nation. In addition to adding a touch of happiness and joy the festivities, we present to you this delicious walnut chikki recipe. Typically, walnut chikki recipe is made with peanuts, however in this recipe, we’ve made walnut chikki recipe with walnuts that are crunchy. Try this recipe and give it a rating and tell us what the outcome turned out to include a message in the box below. Happy Cooking!

Ingredients Of Walnut Chikki Recipe:

• 1 cup walnuts

• 1 teaspoon of ghee

• 150 gm jaggery

• 1/2 teaspoon of fennel seeds

How do I make Walnut Chikki?

· Step 1. Roast the walnuts.

1 cup of walnuts are roasted in a skillet on medium heat. Stir continuously for a couple of minutes. Remove from the pan and chop into pieces.

· Step 2. make up the baking pan.

Make up the bottom of a baking pan or tray by lubricating it with a tiny amount of oil. Then line your tray or pan with parchment. Save it for later.

· Step 3. Melt the jaggery.

In a large bottom pan you can add grated jaggery and 1 tablespoon of water, and allow it to melt. When it is melted, you can add Ghee. Bring to a boil on a medium low temperature by stirring continuously. Continue cooking at a low heat until the mixture is smooth.

· Step 4. Check the syrup.

To determine if the syrup that is ready make sure you keep a glass cold water nearby and drop small amounts of syrup. The jaggery syrup must come to a point of being a hard ball which, when dropped into water and pulled is not stringy but rather brittle. Remove the flame when the stage has been reached.

· Step 5. Create the mixture.

Mix in the fennel seeds and walnuts seeds and spread onto the pan you have prepared. Cover with another parchment and with the rolling pin, smooth the mixture into an unfinished rectangle.

· Step 6. Cut into chikki pieces.

Take off the parchment on top, and, while it is still warm mark the area and cut the chikki into pieces. Cool it to a complete temperature and then store the chikkis inside an airtight container.