Healthy Dry Fruit Chikki with Coconut Sugar
20 minutes
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About Healthy Dry Fruit Chikki with Coconut Sugar
Inspired by a challenge to use coconut sugar, I created this delicious and surprisingly healthy dry fruit chikki. This recipe is perfect for gifting or enjoying as a sweet treat, especially during celebrations like Rakshabandhan.Unlike traditional chikki, this version uses nutrient-rich coconut sugar, which boasts a lower glycemic index than refined sugar. It's a simple, easy-to-make recipe that's sure to impress!I made this for my child, and I know your family will love it too! The combination of crunchy nuts, sweet raisins, and fragrant rose petals makes for an irresistible snack.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Dry Fruits & Nuts
- 1/2 cup Almonds
- 1/2 cup Cashews
- 2 tbsp Pistachios green, shelled
- 2 tbsp Raisins
- 2 tbsp Rose Petals dried
Sweetener & Binding Agent
- 1 cup Coconut Sugar finely granulated, organic
- 1 tbsp Ghee
- 1/2 tbsp Honey for added sweetness and moisture, optional
Other Ingredients
- 1 pinch Saffron Strands dissolved in 1/2 tablespoon warm water, optional
- 1 sheet Parchment Paper or silicone baking mat
Instructions
Roast the Nuts
- Dry roast the almonds in a pan over medium-low heat for 2-3 minutes, or until fragrant. Add cashews and pistachios, roasting for another 2-3 minutes. Stir frequently to prevent burning.
Add Remaining Dry Ingredients
- Add raisins and dried rose petals. Stir to combine. Remove from heat and let the mixture cool for 10 minutes.
Crush the Nuts
- Transfer the nut and fruit mixture to a zip-top bag. Gently crush using a rolling pin until roughly chopped but not into a powder.
Make the Coconut Sugar Syrup
- In a clean pan, melt the ghee over medium heat. Add coconut sugar and honey (if using). Stir continuously until the sugar is completely melted and the mixture begins to caramelize, about 5-7 minutes. Stir in the saffron (if using).
Combine and Set
- Add the crushed nut and fruit mixture to the caramelized sugar syrup. Mix thoroughly to coat evenly.
Shape and Cool
- Line a baking dish or tray with parchment paper. Pour the mixture into the prepared dish and spread evenly. Sprinkle with extra rose petals (optional).
Cut and Serve
- Let the chikki cool and set completely for at least 1 hour. Once firm, cut into bars or small pieces. Store in an airtight container at room temperature.
Recipe Notes
Expert Tips for the Perfect Dry Fruit Chikki
- For extra flavor, toast the nuts and spices separately before combining.
- Use high-quality, organic ingredients for the best taste and nutritional benefits.
- Monitor the coconut sugar syrup carefully while it's cooking to prevent burning. The color should be a light amber.
- If the mixture is too thick, add a teaspoon of water at a time to thin it out.
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Recipe Nutrition
Calories: 512kcalCarbohydrates: 57gProtein: 11gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 10mgSodium: 82mgPotassium: 413mgFiber: 6gSugar: 36gVitamin A: 38IUVitamin C: 0.3mgCalcium: 107mgIron: 3mg
Meera Girdhar
Articles: 98
4 Comments
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What a flavorful dish! Thanks for sharing.
This is exactly what I was looking for!
What a great recipe! Thanks for sharing.
I’m thrilled to try this recipe!