Dry fruit chikki

Dry fruit chikki

By birth, I am a Bengali; by heart, I am a die-hard fan of Punjabis. I adore their attitude to laugh at themselves or their ways to celebrate with an open heart or their food. Having spent the golden period of my life in Delhi, I got to spend a lot of time with Punjabis, and been part of their celebrations. On the day of Lohri today, I am thousands of miles away, but I’ve found my own way to celebrate Lohri. Wish a very Happy Lohri to my friends!


  • Almonds: ½ cup (cut in halves)
  • Cashew nuts: ½ cup (cut in halves)
  • Pistachio flakes: 1 tbsp
  • Cardamom powder: ¼ tsp
  • Sugar: 3/4 cup
  • Honey: 1/4 cup


  1. At first dry roast cashew nuts in a hot non-stick pan. Then dry roast almonds.
  2. Now, put sugar into the non-stick pan and let it melt on a low to medium flame. Stir it to prevent from burning. When sugar melts completely, add honey, almonds, cashew nuts, cardamom powder and mix well.
  3. Now pour the mixture on parchment paper and spread it evenly. Sprinkle pistachio flakes.
  4. Gently roll it with greased rolling pin.
  5. After 3 to 4 minutes, make square (or diamond-shaped) marks with a sharp knife and allow it to cool.

Separate the chikki into square or diamond shaped pieces and store in an air-tight container.

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