Best 4 Fragrant Indian Brittle Recipes

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Dive into the world of Indian brittle, a captivating concoction of flavors and textures that will tantalize your taste buds. This traditional sweet, also known as chikki, has been an integral part of Indian cuisine for centuries, enjoyed by people of all ages. Made with a combination of nuts, jaggery, and spices, fragrant Indian brittle boasts an irresistible crunch and sweetness that lingers on the palate. Explore this culinary gem and discover the best recipes to create this delectable treat in your own kitchen.

Here are our top 4 tried and tested recipes!

FRAGRANT INDIAN BRITTLE



FRAGRANT INDIAN BRITTLE image

Categories     Apple

Number Of Ingredients 10

Vegetable oil for greasing parchment paper
1 teaspoon green cardamom pods (about 8 pods)
2 cups sugar
1/4 cup mild honey
1/4 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
1 cup raw cashews, coarsely chopped (4 1/2 oz)
1/2 cup shelled pistachios (not dyed red; 2 1/4 oz), coarsely chopped
1/2 cup sliced almonds (preferably with skin; 2 oz)

Steps:

  • Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface. Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife. Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes. Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick. Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces. Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature

FRAGRANT INDIAN BRITTLE



Fragrant Indian Brittle image

This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.

Categories     Candy     Nut     Dessert     Cocktail Party     Almond     Cashew     Pistachio     Spice     Poker/Game Night     Edible Gift     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 4 to 5 dozen pieces

Number Of Ingredients 12

Vegetable oil for greasing parchment paper
1 teaspoon green cardamom pods (about 8 pods)
2 cups sugar
1/4 cup mild honey
1/4 cup light corn syrup
1/4 cup water
3/4 teaspoon salt
1 cup raw cashews, coarsely chopped (4 1/2 oz)
1/2 cup shelled pistachios (not dyed red; 2 1/4 oz), coarsely chopped
1/2 cup sliced almonds (preferably with skin; 2 oz)
Special Equipment
parchment paper; a candy thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
  • Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
  • Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
  • Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
  • Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
  • Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.

FRAGRANT INDIAN VEGETABLES



Fragrant Indian Vegetables image

Provided by Marian Burros

Categories     side dish

Time 45m

Yield 2 large or 3 smaller servings

Number Of Ingredients 12

1 1/2 pounds of eggplant, sliced about 1/4 inch thick
4 tablespoons corn, canola or safflower oil plus a little for brushing
3/4 pound large new potatoes, scrubbed and unpeeled
1 pound onion, coarsely chopped
2 large cloves garlic, minced
1 1/2 teaspoons ground cumin
1 bay leaf
1 head cauliflower, flowerettes cut into bite-size pieces
1 1/2 tablespoons coarsely grated fresh ginger
6 canned Italian plum tomatoes, well drained
1/2 cup chopped cilantro
1 cup or more nonfat plain yogurt

Steps:

  • Heat oven broiler and cover broiler pan with aluminum foil.
  • Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
  • Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
  • Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
  • When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
  • Serve with cilantro and yogurt.

FRAGRANT INDIAN BRITTLE



Fragrant Indian Brittle image

This candy incorporates a blend of cashews, pistachios and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom. Mmm! You'll need parchment paper and a candy thermometer. This sounds SO good, I had to plop it down here at Zaar for safe-keeping. Must try soon. If you do first, please let me know how you like it! Courtesy Gourmet Magazine.

Provided by Sandi From CA

Categories     Candy

Time 1h15m

Yield 4-5 dozen

Number Of Ingredients 10

vegetable oil, for greasing parchment paper
1 teaspoon green cardamom pods (about 8 pods)
2 cups sugar
1/4 cup mild honey
1/4 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
1 cup raw cashews, coarsely chopped (4 1/2 oz)
1/2 cup shelled pistachios, coarsely chopped (not red!)
1/2 cup sliced almonds (preferably with skins)

Steps:

  • Put oven rack in middle position and preheat oven to 350*. Lightly oil 2 (16x12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
  • Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
  • Bring sugar, honey, corn syrup, water, crushed cardamom seeds and salt to a boil in a 4-5 quart heavy pot over moderately high heat, stirring occasionally, then boil., stirring occasionally, until mixture registers 350* on thermometer, about 9 minutes.
  • Add nuts and cook, stirring constantly, with a wooden spoon until mixture return to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to ¼ inch thick. If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment) and warm brittle in oven 5 minutes to soften, then continue rolling to ¼ inch thick.
  • Cool brittle until firm enough to hold its shape but still pliable, 2-5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 ½ inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines.
  • Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
  • Keep in an airtight container, layered between sheets of parchment or wax paper, at room temperature for up to 1 month.

Nutrition Facts : Calories 860.4, Fat 28.6, SaturatedFat 4.4, Sodium 92.8, Carbohydrate 151.6, Fiber 4, Sugar 126.5, Protein 10.9

Tips:

- Microwave for 30 seconds at a time to prevent burning. - Stir often to ensure even cooking and prevent sticking. - Add nuts or seeds for extra crunch and flavor. - Use a silicone spatula to easily stir and spread the mixture. - If the mixture becomes too thick, add a little bit of water or milk. - Spread the mixture thinly on the baking sheet to ensure even cooking. - Bake for 10-15 minutes, or until the edges are golden brown. - Let cool completely before breaking into pieces. - Store in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Indian brittle is a delicious, crunchy, and flavorful treat that can be easily made at home. With just a few simple ingredients and a little bit of time, you can create a sweet and crispy snack that is perfect for any occasion. Whether you enjoy it as a dessert, a snack, or a topping for ice cream or yogurt, Indian brittle is sure to be a hit. So next time you're looking for a sweet treat, give this recipe a try and experience the deliciousness of Indian brittle for yourself.

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