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dry fruit chikki recipe
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5 from 252 votes

dry fruit chikki recipe | kaju badam chikki | mixed nuts chikki

easy dry fruit chikki recipe | kaju badam chikki | mixed nuts chikki
Course sweet
Cuisine south indian
Keyword dry fruit chikki recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 22 pieces


  • ¾ cup (100 grams) almonds / badam, halves
  • ¾ cup (100 grams) cashew / kaju, chopped
  • 2 tbsp (25 grams) pistachios
  • 2 tbsp (25 grams) pumpkin seeds
  • 1 tsp ghee / clarified butter
  • 1 cup (200 grams) jaggery / gud
  • ¼ cup water
  • ¼ tsp cardamom powder


  • firstly, in a pan take ¾ cup almonds, ¾ cup cashew, 2 tbsp pistachios and 2 tbsp pumpkin seeds.
  • dry roast on low flame for 10 minutes or until the nuts turn crunchy. keep aside.
  • in a large kadai take 1 tsp ghee, 1 cup jaggery and ¼ cup water.
  • mix well until the jaggery dissolves completely.
  • boil for 6-7 minutes or until the syrup turns frothy.
  • 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.
  • keeping the flame on low add roasted nuts and ¼ tsp cardamom powder.
  • mix well making sure jaggery syrup coats well.
  • immediately pour 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.
  • cover with another greased butter paper and roll with the help of a rolling pin.
  • roll for uniform thickens.
  • allow to cool for a minute, and when it is still warm cut into pieces.
  • finally, serve dry fruit chikki once cooled completely, or store in an airtight container and serve for a month.