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Title: Mewa Paag Chikki (Nut And Seed Brittle)
Categories: Candy, Indian
Yield: 1 Batch

2 c Makhana (foxnuts);
- roughly chopped
2 tb Gond (edible gum resin)
3/4 c Raw almonds; roughly chopped
1/2 c Walnuts; chopped
1/2 c Coconut shavings
1/4 c Melon seeds
3/4 c Raisins
3 tb Ghee; divided
1/3 c Water
1 c Sugar
1/4 ts Cardamom powder
Saffron strands;
- a few soaked in:
1/2 tb Water; warm (optional)

Also needed:

Any well-greased plate or thaali or simply line your brownie sheet
with parchment.

Notes:

If you are using edible gum, make sure that it is completely dry (you
can keep it in sun for few hours), else it will not bloom well when
you roast it.

Feel free to use any kind of nuts or seeds in this recipe.

If you cannot find foxnuts or edible gum, you can increase the
quantity of coconut, almond, or walnut by equivalent amount.

Use sunflower seeds, pumpkin seeds, or pepitas in place of melon
seeds.

Add crasins, dried cherries, cranberries, dehydrated blueberries, or
raspberries to this recipe.

In a heavy bottomed pan or kadhai, on low-medium heat, warm up 1 tb
ghee. Add the sliced foxnuts and lightly roast on low heat for 2 to 3
minutes until you smell the aroma. Transfer to a large bowl.

Add another 1/2 tb ghee in the kadhai and add almonds, walnuts, and
coconut shavings to it. Lightly roast on low heat for 2 to 3 minutes
until you smell the aroma. Take care that the nuts do not change
color. Transfer to the large bowl.

Next, on very low heat add another 1 tb ghee and add the gond
crystals. Keep on stirring constantly, the crystals will puff up and
turn opaque as they roast. This will take about 1 to 2 minutes.
Transfer to the large bowl.

Add the remaining 1/2 tb ghee to the kadhai and roast the melon seeds
on low heat for 2 to 3 minutes. Turn off the heat and add the
raisins. Stir again for 1 minutes or so. Transfer to the large bowl.

Mix all the roasted nuts and seeds well in the large bowl and let sit
for 5 to 8 minutes so that they cool down a bit.

Keep your greased plate or parchment lined dish ready. I used a 9x2"
brownie pan to set the chikki.

Pour water and sugar into the kadhai next and bring to a boil on
medium heat. When the sugar starts to bubble around the edges, add
cardamom powder, soaked saffron, and reduce heat and let simmer for
about 2 to 3 minutes. Remove from heat and immediately pour over the
roasted nuts. Stir everything quickly using a spatula so that the
nuts are coated in sugar and transfer to the setting plate or pan.
Lightly press with hands or spoon to spread out to a uniform
thickness. Let sit at room temperature to completely cool down.

Break into desired size chunks or pieces.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
mewa-paag-chikki---nut-and-seed-brittle.txt>

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