It is good to back with the ICC challenge after a gap. After the diwali treats, I was a bit hesitant to try another sweet. But did not want to miss ICC. So decided to do it on the last day. Take care while caramelizing the sugar to get crisp chikkis. I followed Avisha's recipe
Almonds + cashews - 1/2 cup
Dry coconut - 1 tbspn
Poppy seeds - 1 tbspn
Sugar - 1/3 cup
Ghee - 2 tspn
Chop the nuts. In a heavy bottomed pan, add ghee and sugar. When sugar melts and caramelize to a light brown color, add the sliced nuts, coconut and poppy seeds. Switch off the stove. Mix all ingredients so that the sugar is coated well.
Transfer the mixture to a greased board and roll it even with a greased rolling pin or with the base of a katori. You should be quick in spreading else it will be hardened quickly. Mark slices and break them into pieces when cool. Enjoy crisp dry fruit chikkis. It hardly took 5 minutes to make this