Gajjak - Almond Peanut Brittle With Jaggery


1/4 cup Almonds:
1/2 cup Peanuts:
1 cup Gurr grinded (Jaggery)
2 teaspoons Desi Ghee
1/2 teaspoon Cardamom green powder:
1 teaspoon Fennel seeds:
1 teaspoon Sesame seeds:
1 teaspoon Honey:


Dry roast peanuts in a nonstick pan for 5 minutes. Now add almonds and roast for another 2 minutes. let it cool down and take off the skin from the peanuts. Roughly break the peanuts and almonds into two halves. Prepare a tray by layering it with silver foil and drizzle oil. Later this tray will be used to pour the brittle mixture.
Heat 2 tsp of desi ghee in a skillet and add jaggery powder. Keep stirring continuously on low heat till the jaggery melts and changes color to light golden brown. Can also sprinkle few drops of water to make paste if required. Add honey, fennel seeds and cardamom powder to the jaggery paste. Mix peanuts and almond halves in to the paste. Stir all the ingredients for 1 minute. Now pour the jaggery/brittle paste on the foil and sprinkle some roasted sesame seeds. Flatten the mixture with a spatula and let it cool down for 30 minutes and voila, jaggery brittle or gajjak or chikki is ready.


India's most popular winter sweet snack, relished after dinner or anytime with cup of hot chai ...!!!

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Monday, December 27, 2010 - 2:01pm


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