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Mixed Nut Gur Chikki

Mixed Nut Chikki made with mixed nuts, jaggery and spices like fennel seeds especially for winters, Makar Sankranti and Lohri
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Indian


  • ½ Cup Badam (Almonds)
  • ½ Cup Kaju (Cashew nuts)
  • ¼ Cup Pista (Pistachios)
  • ½-¾ Cup Gur (Jaggery)
  • 1 tbsp Ghee (Clarified Indian Butter)
  • 1-2 tsp Saunf (Fennel Seeds)
  • ¼ tsp Eliachi Powder(Green Cardamon Powder) optional
  • 1 tbsp Honey


  • Dry roast the nuts(almonds and cashews) separately, no need to roast pistachios. Don't wait for the light brown colour just for few minutes. Keep aside and let them cool.
  • Chop nuts into small pieces or coarsely crush them.Add ghee to the pan and when it starts melting add chopped gur in it.
  • Mix it thoroughly, when the gur starts melting add a tbsp of honey to it and mix nicely. This will gives bubbles. Keep mixing taking care not to burn the mixture.
  • Add in the nuts, saunf (fennel seeds) and eliachi powder and mix.Take off the flame and transfer to a greased container. I used mini tart pans, you can use any, circular, rectangular or square shaped container.
  • Spread the mixture evenly with help of a spoon, be careful not to burn your fingers.
  • Cut into desired shaped pieces, when the mixture is slightly warm and about to set, not fully set as it will be difficult to cut with the knife.
  • Spread nuts in the container.
  • Store in an airtight container. This remains good for as long as 3 months!!
Keyword Jaggery recipes, Lohri recipes, Makar Sankranti Recipes, Winter Recipes
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!