Chikki Shahjahani

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50 grams each of cashewnuts, almonds, dried apricots, pistachios, raisins, ground¬nuts, walnuts and charoli
1 tsp saffron strands
1 tblsp milk
400 grams sugar
50 grams ghee
1 dry coconut (grated fine)
1 tsp cardamom seeds
50 grams poppy-seeds
How to make Chikki Shahjahani


Slice the dry fruits finely. Soak saffron in hot milk for 5 minutes and then crush to a paste. Melt sugar over a slow fire along with the ghee, and mix in the coconut and cardamom. Stir till thick. Remove from fire and sprinkle half the poppy seeds on a large roiling board, put the mixture of nuts on the board and roll out immediately, while still hot, with a greased rolling pin. Roll out as thin as possible. Sprinkle the remaining poppy-seeds on top and set aside to turn cold and hard. Then break into pieces and store in airtight tins.
Posted By: Noreen Mughal,

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