Chikki Shahjahani

Chikki Shahjahani Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Mughlai Recipes.

single recipe
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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' href='/glossary/ghee_gid11'>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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