Almond Pistachio Brittle Badam Pista Chikki.
200 gms Almonds ( sliced)
200 gms Pista ( sliced )
200 gm jaggery ( Gur) crushed / grated
1/3 tsp cardamom powder
1/2 tsp saffron
2 tsp ghee
Lightly dry roast the almonds and Pista before slicing . Cool completely. Slice.
Tip the ghee in a wok .
Heat the jaggery in a wok on a medium heat.
Stir and let it melt till its liquid cook it for a few mins Add the nuts and cardamom powder and saffron .
Mix it well.
Keep a greased tray or counter top ready.
Pour the mixture out onto the greased tray.
Grease a rolling pin and roll out as much as you can.
Make deep indentations with a pizza cutter for the shapes and sizes you want.
Cool break into pieces wrap in a polythene bag and store in an airtight container.
Almond and Pista Brittle 2
150 gms almonds
150 gms Pista
250 gms jaggery ( gur)
1 heaped tbsp poppy seeds
1/4 tsp pepper powder
1 tsp fennel seeds( I forgot)
2 tsps ghee
Tip the ghee in a wok.
Add the jaggery , melt it stirring it all the while.
Let it brown a bit.
Add the nuts , poppy seeds, pepper pwd and fennel seeds.
Mix it well
Pour it out on a well greased tray.
Spread it out with a rolling pin
Make indentations with a pizza cutter for the shape and sizes you want
Cool break into pieces wrap in a polythene bag and store in an airtight container .