Authentic Indian Nut Brittle Recipe – Jaggery & Cardamom Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Nut Brittle Recipe – Jaggery & Cardamom Delight

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this nut brittle. It’s a family favorite, especially during festivals, and honestly, it disappears within minutes whenever I make it. The warm, comforting flavors of jaggery and cardamom combined with the crunch of nuts… pure bliss!

Why You’ll Love This Recipe

This isn’t your average brittle. We’re ditching the refined sugar and embracing the earthy sweetness of jaggery, a traditional Indian unrefined sugar. It gives the brittle a beautiful depth of flavor you just won’t get anywhere else. Plus, it’s surprisingly easy to make – perfect for when you want a homemade treat without spending hours in the kitchen. It’s crunchy, fragrant, and utterly addictive!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup almonds
• 1 cup cashews
• 2 tbsp pistachios
• 2 tbsp pumpkin seeds
• 1 tsp ghee (clarified butter)
• 1 cup jaggery
• ?? cup water (about ¼ cup – see ingredient notes!)
• ?? tsp cardamom powder (about ½ tsp – adjust to your liking!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Jaggery: This is the star! You can find jaggery in most Indian grocery stores. It comes in blocks, and you’ll need to grate or crush it. There are different types – darker jaggery has a more robust flavor. If you absolutely can’t find jaggery, you can use brown sugar as a substitute, but it won’t have the same unique taste.
• Ghee: Oh, ghee! It’s basically clarified butter, and it adds a wonderful richness. You can buy it pre-made, or make your own (it’s easier than you think!). Ghee is amazing for your health too – it’s full of good fats and has a high smoke point.
• Nut Variations: Feel free to get creative with the nuts! Walnuts, pecans, or even macadamia nuts would be lovely. In my family, my aunt always adds a handful of golden raisins – it’s a little twist she picked up from a friend. Regional preferences vary too – some people love using more cashews, others prefer a mix of almonds and peanuts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast those nuts. Spread the almonds, cashews, pistachios, and pumpkin seeds on a baking sheet. Dry roast them on low heat for about 10 minutes, stirring often, until they’re nicely crunchy and fragrant. Set them aside to cool.
2. Now, in a kadai (a wok-like pan) or a heavy-bottomed saucepan, melt the ghee over medium heat. Add the grated jaggery and water.
3. Stir, stir, stir! Keep stirring until the jaggery dissolves completely. It might take a few minutes, but be patient.
4. Once the jaggery is dissolved, bring the mixture to a boil. Now, this is important: boil it for 6-7 minutes, without stirring, until it reaches the hard-ball stage. (Don’t worry, I’ll explain how to test for that in the FAQs!)
5. Quickly remove the kadai from the heat and add the roasted nuts and cardamom powder. Mix everything together really well, making sure all the nuts are coated in the jaggery syrup.
6. Pour the mixture onto a greased surface – a greased baking sheet or a sheet of butter paper works perfectly. Quickly cover it with another sheet of greased paper.
7. Now, the fun part! Using a rolling pin, roll the mixture flat to about ¼ inch thickness. Work quickly, as it sets fast.
8. While it’s still warm (but cool enough to handle!), cut the brittle into squares or rectangles.
9. Let it cool completely before storing. Trust me, the wait is worth it!

Expert Tips

• Don’t overcrowd the pan when roasting the nuts. Roast in batches if needed.
• Keep a close eye on the jaggery syrup – it can burn easily.
• Work quickly when pouring and rolling the brittle, as it sets fast.
• A silicone baking mat is your friend! It makes greasing a breeze.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter.
• Spice Level: Add a pinch of chili flakes to the syrup for a little kick! My friend loves this – she says it adds a lovely warmth.
• Festival Adaptations: This brittle makes a fantastic gift during Diwali or Holi. Package it in pretty boxes or wrap it in colorful ribbons.
• Nut-Free Adaptation: If you have nut allergies, you can use only seeds – sunflower seeds, sesame seeds, and flax seeds all work well.

Serving Suggestions

Honestly, this brittle is delicious on its own! But if you want to get fancy, you can:

• Serve it with a cup of chai.
• Crumble it over yogurt or ice cream.
• Include it in a festive sweet platter.

Storage Instructions

Store the cooled brittle in an airtight container at room temperature. It should stay fresh for up to a week (if it lasts that long!). You can also layer it between sheets of parchment paper to prevent the pieces from sticking together.

FAQs

• What is the hard-ball stage and how do I test for it? Drop a small amount of the boiling syrup into a glass of cold water. If it forms a hard, brittle ball that snaps when you bend it, it’s ready!
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can, but the flavor will be different. Use the same amount of sugar, but reduce the water slightly (about 2 tablespoons).
• How do I prevent the brittle from becoming sticky? Make sure the brittle is completely cool before storing it. Also, avoid storing it in a humid environment.
• What’s the best way to grease the surface for rolling? Use ghee or butter. Spread it evenly with a brush or your fingers.
• Can I add other spices like saffron or nutmeg? Absolutely! A pinch of saffron or nutmeg would add a lovely aroma and flavor.

Enjoy making (and eating!) this delicious Indian nut brittle. Let me know how it turns out in the comments below!