Walnut chikki recipe with jaggery | how to make walnut chikki | winter special recipe|

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

Roast the walnuts in a pan on low to medium flame for about 4 to 5 minutes until they become crunchy and fragrant, and the skins start to come off.

Remove the roasted walnuts from the pan and set aside.

In the same pan, add the jaggery and 2 tablespoons of water to facilitate melting.

Cook the jaggery on low flame while stirring continuously to prevent burning, until it changes to a light color.

To check the consistency, drop 2-3 drops of the melted jaggery into a cup of cold water. If it forms a soft ball, it's ready; if not, continue cooking.

After about 5 more minutes of cooking, check again using the cold water test. When it forms a crunchy texture, it's ready.

Turn off the heat and quickly mix in the roasted walnuts until well combined.

Prepare a butter paper by spreading some oil on it to prevent sticking, and pour the mixture onto the butter paper.

Press the mixture down using a rolling pin to flatten it out.

Cut the mixture into desired shapes while it's still warm, applying oil to the knife to prevent sticking.

Let it set for about 4 to 5 minutes before removing it from the butter paper.

Allow it to cool completely, ideally overnight, before breaking into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens