After doing Sesame Groundnut Laddoos, I thought of doing chikki with the remaining reserve of kolhapuri jaggery. While searching for recipes, I came across this name "Gachak". Upon doing a bit of research I found out that it is called as "Gajak" [source wikipedia], a kind of chikki prepared in northern India from sesame seeds, to be consumed mostly in winter months. You can read more about it over here.

During my search for its recipe, I felt it is nothing but a recipe somewhat similar to chikki /nut brittle and the name was different depending on which part of India it came from. I decided to try them and prepared it adapting this recipe from here. 

Ingredients

1/2 cup regular jaggery [ If you prefer less sweet you can reduce the quantity]
1/2 cup Kolhapuri jaggery [sticky kind of jaggery], I used it instead of sugar
1/2 cup peanuts, roasted and coarsely ground
1/2 cup sesame seeds, toasted
2 tbsp cashewnuts, blanched and chopped
2 tbsp almonds, blanched and sliced
1 tbsp pista, blanched and chopped
1/2 tsp cardamom powder
3 tbsp ghee

Method:

Grate the jaggery. Heat ghee in nonstick pan and add the grated jaggery. Mix it nicely till the jaggery melts and forms a fine paste. Once you see the paste boiling, add coarsely powdered peanuts , toasted sesame seeds and cardamom powder. Stir the mixture nicely. Next add blanched cashews, almonds and pistas. Cook the mixture on low flame until the mixture leaves the sides of pan. Switch off the flame and pour the mixture on greased plate/ tray and spread it evenly. Allow it to cool and then cut into desired shapes.




Happy Cooking!