2 cups makhana (foxnuts), roughly chopped
2 tbsp gond (edible gum resin)
3/4 cup raw almonds, roughly chopped
1/2 cup walnuts, chopped
1/2 cup coconut shavings
1/4 cup melon seeds
3/4 cup raisins
3 tbsp ghee, divided
1/3 cup water
1 cup sugar
1/4 tsp cardamom powder
few saffron strands soaked in 1/2 tbsp of warm water (optional)
Also needed - Any well-greased plate/thaali or simply line your brownie sheet with parchment.
Notes :-
If you are using edible gum,make sure that it is completely dry (you can keep it in sun for few hours), else it will not bloom well when you roast it.
Feel free to use any kind of nuts or seeds in this recipe.
If you cannot find foxnuts or edible gum, you can increase the quantity of coconut, almond or walnut by equivalent amount.
Use sunflower/pumpkin/pepitas in place of melon seeds.
Add crasins, dried cherries, cranberries, dehydrated blueberries or raspberries to this recipe.
Method
In a heavy bottomed pan or kadhai, on low-medium heat, warm up 1 tbsp of ghee. Add the sliced foxnuts and lightly roast on low heat for 2-3 minutes
till you smell the aroma. Transfer to a large bowl.
Add another 1/2 tbsp of ghee in the kadhai and add almonds, walnuts and coconut shavings to it. Lightly roast on low heat for 2-3 minutes
till you smell the aroma. Take care that the nuts do not change color. Transfer to the large bowl.
Next, on very low heat add another 1 tbsp of ghee and add the gond crystals. Keep on stirring constantly, the crystals will puff up and turn opaque as
they roast. This will take about 1-2 minutes. Transfer to the large bowl.
Add the remaining 1/2 tbsp of ghee to the kadhai and roast the melon seeds on low heat for 2-3 minutes.
Turn off the heat and add the raisins. Stir again for 1 minutes or so. Transfer to the large bowl.
Mix all the roasted nuts and seeds well in the large bowl and let sit for 5-8 minutes so that they cool down a bit.
Keep your greased plate or parchment lined dish ready.I used a 9' X 2' brownie pan to set the chikki.
Pour water and sugar into the kadhai next and bring to a boil on medium heat.
When the sugar starts to bubble around the edges, add cardamom powder, soaked saffron and reduce heat and let simmer for about 2-3 minutes.
Remove from heat and immediately pour over the roasted nuts.
Stir everything quickly using a spatula so that the nuts are coated in sugar and transfer to the setting plate/pan.
Lightly press with hands or spoon to spread out to a uniform thickness.
Let sit at room temperature to completely cool down.
