Chikki, a traditional sweet from North India, is a popular snack to enjoy during the winter season. Made with jaggery / sugar, almonds or peanuts, chikki is traditionally served during the Lohri festival. In UP and Bihar regions, chikki is known as Layiya Patti. Chikki comes with a wide variety, from the most common peanut-jaggery chikki to coconut chikki and this one here almond-pink chikki.
Ingredients of Gulab Badam Chikki
- 2 tablespoons of butter
- 1 cup of sugar
- 1/8 teaspoon of salt
- 1/2 cup almonds, sliced
- 1 cup of dry rose petal
How to make Gulab Badam Chikki
1. In a heavy-bottomed saucepan over medium-high heat, melt the butter, then add the sugar and salt.
2. Keep stirring the sugar continuously until the sugar begins to melt and change color to light brown.
3. Turn off the heat as soon as it is golden brown in color. It should take 4 to 5 minutes.
4. When the sugar starts to melt, it changes color very quickly and this time adds dry almonds and rose petals, stir quickly. Pour on the silicone sheets and spread correctly
5. Once the brittleness has reached room temperature, brake them to pieces. Store them in an airtight container.
