Makhana Chikki Recipe – Easy Cashew & Coconut Fox Nuts Brittle

Last Updated on 4 months by Neha Deshmukh

Makhana Chikki Recipe – Easy Cashew & Coconut Fox Nuts Brittle

Hey everyone! If you’re looking for a snack that’s both delicious and feels a little bit good-for-you, you’ve come to the right place. I stumbled upon this Makhana Chikki recipe a few years ago, and it’s been a family favorite ever since. It’s the perfect blend of crunchy, sweet, and nutty – and honestly, it disappears way too quickly whenever I make a batch!

Why You’ll Love This Recipe

This Makhana Chikki (or fox nut brittle) is seriously addictive. It’s so much easier to make than you might think, and it’s a fantastic alternative to traditional chikkis that are often loaded with sugar. Plus, makhana is a superfood! It’s light, crispy, and packed with goodness. This recipe balances the delicate flavour of makhana with the richness of cashews and coconut, making it a treat everyone will enjoy.

Ingredients

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

• 2 cup makhana (fox nuts)
• 0.5 cup cashew
• 0.5 cup milk powder
• 0.5 cup desiccated coconut
• 0.5 tsp cardamom powder
• 2 cup milk
• 0.75 cup sugar
• 1 tsp ghee

Ingredient Notes

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

• Makhana (Fox Nuts): These little popped lotus seeds are a nutritional powerhouse! They’re low in calories, high in protein, and a good source of fiber. You can find them easily at Indian grocery stores or online. They come in different grades – choose ones that are plump and unbroken.
• Ghee: Ghee adds a beautiful flavour and aroma. You can use any good quality ghee you like. For a richer taste, try using homemade ghee!
• Desiccated vs. Fresh Coconut: I prefer desiccated coconut for this recipe because it blends in beautifully and gives a nice texture. However, you can use freshly grated coconut if you prefer – just make sure it’s not too moist.
• Cashews: Use good quality, whole cashews. You can lightly roast them for extra flavour if you like, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s simpler than it looks.

1. First, we’re going to dry roast the makhana. Heat a heavy-bottomed pan on low flame and add the makhana. Roast them until they become nice and crunchy – this usually takes about 5-7 minutes. Keep stirring to prevent burning! Once roasted, let them cool completely.
2. Now, take the cooled makhana and cashews and grind them into a fine powder. A food processor or a powerful blender works best for this.
3. In a separate bowl, combine the powdered makhana-cashew mixture with the milk powder, desiccated coconut, and cardamom powder. Mix well.
4. Time for the magic! In a kadai (Indian wok) or a heavy-bottomed pan, dissolve the sugar in the milk over medium heat. Stir until the sugar is completely dissolved.
5. Add the makhana mixture to the kadai and start cooking. Keep stirring continuously! The mixture will start to thicken.
6. Once the mixture starts to leave the sides of the pan, add the ghee. Stir well to incorporate the ghee. This is when things get a little arm-workout-ish, but trust me, it’s worth it!
7. Quickly transfer the mixture onto a greased butter paper or a lightly oiled tray. Use a rolling pin or a flat spatula to roll it out into a sheet about ¼ inch thick.
8. If you’re feeling fancy, gently apply silver vark (edible silver leaf) on top. This is optional, but it adds a beautiful touch, especially for gifting.
9. Let the chikki cool completely, then cut it into diamond-shaped pieces.
10. Store in an airtight container and try not to eat it all in one go! (I always fail at this part…)

Expert Tips

• Roasting is Key: Don’t rush the makhana roasting process. Perfectly roasted makhana is what gives the chikki its signature crunch.
• Stir, Stir, Stir: Continuous stirring is crucial to prevent the mixture from sticking and burning.
• Quick Transfer: Work quickly when transferring the mixture to the butter paper, as it sets fast.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee and use plant-based milk (like almond or soy milk).
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia. Adjust the quantity according to the package instructions.
• Spice Level: My friend Priya loves adding a tiny pinch of black pepper to her chikki – it gives it a lovely warmth!
• Festival Adaptations: This makes a wonderful gift for Diwali or Holi! Package the chikki in pretty boxes or cellophane bags with ribbons.

Serving Suggestions

Makhana Chikki is perfect as a standalone snack with a cup of chai. It’s also great to pack in lunchboxes or take on road trips. Honestly, it’s good anytime, anywhere!

Storage Instructions

Store the chikki in an airtight container at room temperature. It should stay fresh for about 2-3 weeks. If you live in a humid climate, you might want to store it in the refrigerator to prevent it from becoming sticky.

FAQs

Let’s answer some common questions:

• How do I know when the makhana is perfectly roasted? The makhana should be crunchy and slightly golden. If it’s still soft, roast it for a little longer.
• Can I use other nuts besides cashews? Absolutely! Almonds, pistachios, or even peanuts would work well.
• What is silver vark and is it essential? Silver vark is a very thin sheet of edible silver. It’s purely for decoration and isn’t essential for the recipe.
• How long does Makhana Chikki stay fresh? Properly stored in an airtight container, it should stay fresh for 2-3 weeks.
• Can I make this recipe ahead of time? Yes, you can! It actually gets a little easier to cut once it’s completely cooled and set.

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