Photo: Subhransuphotography · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Snack

Kashmiri Chikki

Traditional 6. Kashmiri Chikki recipe

🧺 Ingredients

• 1 cup jaggery (200g, crushed, remove any fibres)
• 1 cup roasted peanuts (140g, skinless if possible)
• 2 tbsp ghee (30g)
• ¼ tsp baking soda (1.2g)
• ½ tsp cardamom powder (1g)
• Pinch salt (0.5g)

👩‍🍳 How to make Kashmiri Chikki

1. Line baking tray with parchment paper, set aside
2. Dry roast peanuts in pan on medium heat 3-4 min (nuts become fragrant, oil releases)
3. In separate heavy-bottomed pan, add jaggery on medium heat
4. Stir constantly with spoon as jaggery melts
5. Jaggery should melt completely, turn liquid and amber-coloured (approximately 5-7 min)
6. Don't let jaggery burn (watch carefully, it darkens quickly once melted)
7. Add 2 tbsp ghee to melted jaggery, stir well
8. Add roasted peanuts, mix quickly and thoroughly (nuts should coat with jaggery)
9. Add baking soda (mixture will bubble and expand suddenly)
10. Stir very quickly to incorporate soda (gives candy light, crispy texture)
11. Add cardamom powder and salt, stir once
12. Immediately pour onto parchment-lined tray
13. Flatten slightly with greased spatula (don't compress hard, keep it light)
14. Cool 10-15 min until set and hardened
15. Break into irregular pieces once fully cooled
16. Store in airtight container with parchment between layers
17. Stays crispy 5-7 days if kept dry
18. Visual cue: Light golden-brown brittle, airy texture from baking soda bubbles, peanuts visible throughout, shatters easily when broken
19. ---

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