PISTACHIOS - 2 TBSP
firstly, in a pan take ¾ cup almonds, ¾ cup cashew, 2 tbsp pistachios and 2 tbsp pumpkin seeds.
1
BREAKS EASILY
now check the consistency, by dropping syrup into a bowl of water, it should form hardball and cut with a snap sound. else boil for another minute and check.
6
GREASED BUTTER PAPER
mmediately transfer the mixture on to a greased butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
9
ROLL UNIFORMLY
cover with another greased butter paper and roll with the help of a rolling pin.
10
READY TO EAT
finally, serve dry fruit chikki once cooled completely, or store in an airtight container and serve for a month
13