Makara Sankranti is a Hindu harvest festival celebrated in almost all parts of India and Nepal in a myriad of cultural forms.
In India , The day also marks the the end of a hard and cold winter, the beginning of spring and the farming season, which is eagerly awaited by the farmers .
In my Dadihaal( Parental home ) , Sankrant is celebrated with lots of sweets made from til/ sesame and sugar and til-laddus made using til and jaggery .
Today to celebrate Sankrant ,I am sharing recipe of chikkis which has been passed on to me by my Mom ..
Mixed Nuts – 1 cup ( I used Almonds, Pistachios , Cashew nuts & peanuts )
White sesame seeds – 1/2 cup
Sugar – 1 cup
1 tbs fennel seeds / Sauf
Clarified butter / Ghee – 2 tsp
( extra for greasing rolling pin and cookie sheet )
Baking soda – 1tsp
Chop all the nuts except peanuts into thin slices .
Dry roast the peanuts and remove the skin from them . Break the peanuts in half .
Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
In the same pan add a tsp of ghee and roast all the mixed nuts along with Sauf for about a minute or two.Remove and keep aside to cool.
Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the Chikki/ brittle .
Add a tsp of ghee to the pan. Rotate the pan so that ghee gets coated to the pan.Add sugar and 2 tsp of water.
Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
Once the sugar melts & starts caramelizing or browning , Keep stirring continuously.Sugar syrup will change to light brown color.
When sugar changes to light brown ,switch off and immediately add baking soda and roasted mixed nuts.
Pour it over greased slab and flatten using rolling pin.
Make approx 2 inch apart parallel horizontal and vertical cuts with knife while brittle is still hot.
When cooled, break it into pieces and store in airtight container and enjoy it whenever you like .