Almond Chikki (Indian Almond Brittle)
Golden, ghee-fried almonds are folded into a rich, amber jaggery syrup to create this traditional Indian brittle known as Badam ni Chikki. The unique preparation involves frying the nuts in ghee rather than dry roasting, infusing them with a deep, buttery flavor that perfectly complements the earthy sweetness of the jaggery. Crisp, nutty, and satisfying, these square bites offer a delightful texture and a warming, nostalgic taste perfect for festive occasions or winter snacking.
Ingredients
- 2 cups Raw almonds (Originally '1/2 seer'. Converted to approx 250g/2 cups.)
- 1 cup Ghee (clarified butter) (For frying the almonds. Originally '1/2 seer' (approx 1 cup melted).)
- 1 1/2 cups Jaggery (Gur) (Originally '1/2 seer and 1 navtank'. Converted to approx 300g.)
- 1 tablespoon Ghee (For greasing the board and rolling pin. Quantity estimated.)
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Instructions
- 1Blanch the almonds in boiling water to loosen the skins, then peel them. Slice small almonds in half and larger ones into three pieces. Wash the sliced almonds, wipe them thoroughly with a clean cloth, and ensure they are completely dry before proceeding.
- 2Heat the ghee in a large pan or kadhai over medium heat. When the ghee is hot and begins to smoke slightly, add the dried almond slices. Stir constantly with a slotted spoon and fry until they turn a pale golden almond color. Do not let them darken too much. Immediately remove the almonds using a slotted spoon and place them in a sieve or colander set over a bowl to drain excess ghee.
- 3Once the ghee has drained, transfer the almonds to clean paper towels or a cloth. Wipe them gently to remove any remaining surface ghee, ensuring they are relatively dry.
- 4In a clean heavy-bottomed pan, melt the jaggery over medium-low heat. Cook, stirring occasionally, until the syrup reaches the 'hard crack' stage. To test, drop a small amount of syrup into a bowl of cold water; it should harden instantly and snap brittle when broken, not stretch.
- 5Once the jaggery is ready, immediately remove from heat and stir in the fried almonds until well coated. Quickly pour the mixture onto a greased wooden board or stone surface. The mixture will be sticky, so let it cool for just a moment until it is manageable, then roll it out using a greased rolling pin. Aim for a thickness of about 1/2 to 3/4 inch, keeping the edges neat.
- 6While the mixture is still warm but set enough to hold its shape, cut it into square pieces using a sharp knife or cutter. Allow the chikki to cool completely until hard and brittle. Once cold, use a flat spatula to lift the pieces off the board. Store in an airtight container.
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