FUDGE - CHIKKI
Dry Fruit Chikki
1/2 cup pista (pistachios)
1/2 cup cashew
1/2 almond
3/4 cup sugar
1/2 tbsp ghee
1 tsp cardamom
Good pinch saffron
2 tsp ghee
Slice the nuts into slices (vertically or horizontally). Put 2 spoons ghee in a pan and roast all the sliced nuts. Set them aside. In a pan put 1/2 tablespoon ghee and sugar and mix them on medium low heat. Add just 2 spoonswater (not more than that) to it. Stir briskly till all the sugar melts and turns a brown color. Add cardamom powder and saffron to it and mix well. Put all the nuts in this sugar mix and mix well. Grease a plate with ghee and put the above mixture in and press it with the back of a spoon so it’s evenly spread in the plate. Make cuts with knife. When it becomes dry and strong remove from plate and store in airtight container until ready to offer.
Urad Dal Chakki
3-3/4 cups Urad dal dry (soak 5-6 hours)
2 pounds Sugar
2-1/2 cups Almonds crushed fine
1 cup Coconut grated fine (dessicated)
1/4 cup coriander seed kernels crushed coarsely (dhana kuli)
1/2 cup edible gum crystals finely crushed
1 cup Khoya (or fine ricotta)
2 tsp. Cardamom powder
1/2 tsp. Saffron flakes
1/2 cup wheat flour
2-1/2 cups Ghee
Crush saffron in 1 tbsp. warm milk till blended. Wash and grind dal very fine, using as little water as possible. Heat a large heavy skillet, add half ghee. Add ground dal, cook stirring continuously, on low flame. Cook till light golden and grainy. Empty and set aside. Lightly roast khoya in a heavy pan, stirring continuously. Cook till lightly golden and almost dry. Crumble with fingers while warm. Set aside. Heat remaining ghee in same skillet. Add flour and roast lightly, stirring continuously, for a few minutes. Add gum crystals, stir till the popping stops. Add coconut, almonds, kernels, khoya, saffron, cardamom. Mix well, with both hands or 2 large spoons. Set aside. Put sugar in a large deep pan. Use enough water to just immerse sugar under it. Boil to prepare syrup. Prepare 2 thread (soft ball test) syrup with sugar. Add saffron to syrup. Mix. Cool for 3-4 minutes. Add to the dry mixture. Mix well, with a large handled spatula. Pour into a large erect walled plate or tray. Cool till warm, mark out and cut with knife into squares or diamonds. When cool enough, pry out pieces carefully with a spatula. Cool completely, before storing in airtight containers.
