Rose chikki is an easy festival snack prepared with peanuts, Almonds, Rose petals. It is perfect for festival gifting or special occasions.
I am very sure Chikki is one most favorite childhood snacks for many in India. It is so cheap and found almost anywhere.
In front of any School, colleges, Temples, or even office you can definitely find a shop selling Chikki’s.
The common one is peanut Chikki. In Tamil, we call it as kadala mittai.
So the Christmas season has come. I am sharing few Last-minute Christmas goodies to share with friends and families. Today it is a simple and yummy Rose Chikki. Now let's see how to prepare Rose Chikki.
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What is Chikki:
Chikki is a traditional Indian Sweet made of Nut, Dry fruits, and Jaggery which looks like brittle.
Rose Chikki:
Rose chikki is a rich variation to the chikki recipe. It has Rose petals, Along with almonds, Peanuts and also finally flavored with rose extract.
Ingredients:
Peanuts - Use roasted and deskinned peanuts for the brittle. If you cant source roasted peanuts, you may try roasting them. In a pan dry roast the peanuts in medium flame until the color slightly changes to brown. Keep stirring so that the peanuts don't get hurt. If you press the peanut the skin should be gone and this means the peanuts are roasted. You can switch off allow the peanut to cool down and then remove the skin and use.
Almonds - Chop the Almonds roughly and then use.
Rose Petals - Use good quality rose petals for the chikki. I bought rose petals from amazon and I use them in my recipes. You may use them for Kheer, Granola, and many more.
Jaggery - Jaggery help in holding the shape and gives the perfect caramelization for the chikki.
Rose Water - This gives a nice flavor. You may try other flavors too if you prefer. But this goes well with Rose Petals.
Coconut Oil - It again helps the chikki in its texture. You can replace It with Ghee (Clarified Butter) too.
Water - Use only the mentioned quantity not more than that.
Tips for perfect Rose Brittle:
This is an easy no-fail method, No jaggery consistency is required. It is pretty straight forward.
Make sure after adding the nuts and rose petals everything comes together as a whole mass. Leaving the sides of the pan.
If the mixture is hard a few drops of water can be added.
When it's still warm Roll everything like a flat layer and mark insertions to slice chikki.
Variations to Rose Chikki:
Few common variations are, we can use any nuts of our choice. In the recipe, I have used ¾ cup roasted peanuts and ½ cup Almonds.
- As a variation, you can include pistachios, Walnuts, or even pecans.
- As a rich version, we can use cashew nuts, Almonds, and pistachios.
- You can also make it a Peanut Chikki.
- we can also add Sesame seeds or Chia seeds.
- The popular one is the murmura chikki . Add pori (puffed rice) and make it as pori chikki.
How to make Rose chikki, Step by Step Method with pic
- Heat a pan to this add in the Jaggery powder, to this add in 1 tsp Rose Water and ½ tbsp of Coconut Oil.
2. Combine everything and Jaggery will start to melt now. Next add in 1 tbsp of water. The Jaggery will completely meltdown and start bubbling.
3. To this add the de-skinned Roasted peanuts.
4. Add in Chopped Almonds.
5. Add in Rose Petals.
6. Mix everything together and when the whole mixture comes together and leaves the pan switch off the flame. If the mixture gets thick you can add 1 tbsp of water.
7. Grease a plate and a rolling pin with ghee and pour the mixture into the greased plate and quickly spread it with a rolling pin to a thin layer. Now add in the remaining 2 tbsp of rose petals and press it.
8. Once the mixture cools down Using a knife cut it down into pieces. Rose Chikki is now ready to serve.
Stays good for 1 week.
Yummy Rose Chikki is now ready for your special occasions.
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📖 Recipe
Rose Chikki | Rose Almond Brittle
Standard 1 cup measures 240 ml
Equipment
- Kadai
- Rolling Pin
Ingredients
- ¾ cup Jaggery
- 1 tsp Rose water
- ½ tbsp Coconut Oil
- 1 tbsp Water
- ½ cup Rose Petals + 2 tbsp for final garnish
- ½ cup Almonds
- ¾ cup Roasted Peanuts
Instructions
- Heat a pan to this add in the Jaggery powder, to this add in 1 tsp Rose Water and ½ tbsp of Coconut Oil.
- Combine everything and Jaggery will start to melt now. Next add in 1 tbsp of water. The Jaggery will completely meltdown and start bubbling.
- To this add the de-skinned Roasted peanuts.
- Add in Chopped Almonds.
- Add in Rose Petals.
- Mix everything together and when the whole mixture comes together and leaves the pan switch off the flame. If the mixture gets thick you can add 1 tbsp of water.
- Grease a plate and a rolling pin with ghee and pour the mixture into the greased plate and quickly spread it with a rolling pin to a thin layer. Now add in the remaining 2 tbsp of rose petals and press it.
- Once the mixture cools down Using a knife cut it down into pieces. Rose Chikki is now ready to serve.
Video
Notes
- No need to check the consistency of the Jaggery, Just when it melts and bubbles you can add the rest of the ingredients.
- Cool completely and then slice. You can store it for a week.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2019. I have updated with new Recipe card, Pictures and video now.
Amara’s cooking
This rose chikki is new to me Sharmila, addition of rose water and rose petals must have added so much flavour. Love the way chikki looks.
Saraswathi Ganeshan
Oh My! I am literally drooling on your pictures! looks super delicious and inviting!
Srivalli
So flavoursome and must have tasted awesome..never thought of adding rose to these chikkis..
Chef Mireille
It must have had such a delicious flavor profile with the rose. These look delicious and make such a great snack!
Harini R
OMG! adding rose petals in chikki is such a brilliant idea. Loved this version.
Ankit Sureka
Loving this tasty and delicious recipe. This Christmas I will definitely try this and enjoy it with family. I like all the points you’ve made. Thank you for the good writeup.