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 . 

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