Honey Nut Brittle Recipe | Nut Brittle Recipe | Honey Nut Candy | Dry Fruit Chikki with Honey | Honey Nut Brittle | Honey Almond Brittle | Dry Fruit Chikki | Honey Candy Recipe | Honey Brittle Recipe

Honey Nut Brittle with step by step photos recipe. This candy, featuring honey, butter and dry fruits, is a delicious twist to on an old favorite munching snack. The honey adds a slight chewiness and a subtle note of sweetness to the double nutty flavor. A classic honey nut candy recipe that literally does melt in your mouth!

This popular sweet is a twist to normal brittle recipe, there is no sugar inside, made with nuts and honey only, how healthy isn't?

This is very easy snack, you can make for yourself or your kiddos too. It doesn’t cost too much to make, especially if you keep nuts on hand anyways.

In India, Brittle is known for Chikki, which is a traditional Indian sweet generally made from peanuts and jaggery. There are several different varieties of chikki in addition to the most common groundnut chikki. 

Each variety of chikki is named depending upon the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice. 

The same thing with brittle also you can make many variations like adding dry fruits of your choice(your choice: almonds, walnuts, peanuts, pecan), sesame seeds, peanuts, coconut flakes. I used almonds and walnut, both are my favourite nuts so I added both. I use a cup of nuts into nuts if you want more nutty flavour into your brittle, increase the quantity of nuts(any nuts of your choice).

This recipe of dry fruit chikki made with honey, there is no sugar or no jaggery. 

This Honey-Nut Brittle is a healthy, delicious and easy traditional nut candy made from nuts and only honey. It can be eaten alone or as a sweets after meal. It is a perfect replacement for chocolates.

This recipe is a part of A to Z recipe challenge, this is our 8th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala (chickpeas)
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
F - Dahi Methi Poori (fenugreek)
G- Guava Cheese(Goan special sweet)

This time the alphabet is "H" so I choose HONEY and thought of sharing this sweet treat which I really relish in healthy style. Let see how to make this.

If you want to get a golden coloured candy, I suggest you use a light coloured honey(dabur honey) as you need to caramelize it. I have brought this Honey from Australia which is dark, very thick...so my final result of the brittle is the dark colour.

The taste is amazing and it’s really good for your throat! Try it and let me know what you think!

Prep Time : 10 minutes
Cook Time : 15-20 minutes 
Total Time : 30 minutes
Course : Dessert 
Cuisine : American
Servings : 7 to 8 big pieces of brittle
Author : Jolly Makkar

Ingredients : [1 cup = 240 ml, 1/2 cup = 120 ml]

Honey - 1/2 cup
Chopped Nuts/dry fruits - 1 cup (your choice: almonds, walnuts, peanuts, pecan)
Vanilla extract/essence - 1/4 tsp (optional)
Butter - 2 tbsp 

Preparation Method :

1. Roast the dry fruits on heavy saucepan, toast it lightly golden brown, sprinkle with salt and set aside... OR you can toast it into an oven also - spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.

2. Pour honey into a heavy saucepan. Simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 15-20 if you are using low heat.

3. You can also use the cold water test to ensure you’ve reached soft crack stage. Check notes**

4. Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla essence (if desired), toasted nuts and any further additions you wish to add to your candy. 

5. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.

6. Place in freezer for around 30 minutes to 1 hour to cool. Break into pieces and store in the freezer in single layers between parchment paper. 

7. Keep frozen until ready to eat since the candy turns hard at room temperature.

Notes** + YouTube Video

How to check Soft crack stage:  Keep a bowl of cold water near the stove, drop a few drops of the honey mixture into the cold water. When it reaches ‘hard crack’ stage, it will get hard when it hits the water.  (or if you have a candy thermometer, till it’s 275 degrees F). I don't have candy thermometer, so I used this method.

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Aam Panna recipe with step by step photos. Aam Panna is a very refreshing and cool summer drink made using raw mangoes, sugar, spiced with black salt and roasted cumin powder. Aam Panna is a popular summer drink across North India.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer. 

This aam panna juice recipe will surely help you make tasty and tantalizing 100% natural mango drink at home. 

As most of the aam panna drink recipe, There are different recipes to make this drink in every household and with a little difference here and there, the taste changes slightly. Some people add mint and some do not. Some peel the green mango before boiling and some do not. 

What is Aam Panna?

Aam Panna is a sweet-tangy beverage made with green raw mangoes. It is very refreshing and cools down the body. It is recommended to drink Aam Ka Panna during summer time because of it’s cooling properties.

It is also called as Keri No Baflo in Gujarati, Aam ka Jholiya in Indore and Aam Pora Shorbot in Bengali. 

Aam ka Panna Preserve

You can make a preserve of Aam Panna and use it as when required. Store this concentrate in refrigerator for 2 months.

When ready to use, just add 3-4 tbsp of concentrate in serving glasses and top up with ice and water. Add few mint leaves give more freshness to the drink.

In India, raw mangoes are profoundly used in everyday meals and curries. From chutney to drink and dal's, during the summer season, raw mangoes are creatively used in many Indian dishes. 

Here are few raw mango recipes that you might like to try apart from aam ka panna:

Kache aam ki khatti-meethi Chutney (Chundo)
Instant Raw Mango Pickle

Aam Panna Recipe – Two Ways 
   I have tried all the ways, sharing with you those methods. Check it out.

Boiling Method/Pressure Cook Method: Boiling method either in a pressure cooker or wide deep pan, the mangoes over medium heat for 2 – 3 whistle along with water in a pressure cooker or boil it. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend together the mango pulp, sugar, salt, spices, and mint until smooth.

Sparkling Raw Mango Drink by Pressure Cook Method

Roasting Method: The second one if the roasting method. Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the mango skin and the stone. Collect the pulp in a bowl. And blend it with sugar, spices, and mint leaves. The rest of the process is very similar to the one shared below. 

Roasted Aam Panna by Roasting Method

So here is my recipe to make this refreshing Aam ka Panna drink with preserve. You can make a big batch and refrigerate it and keep enjoying with your meals. It can be preserved for 2 months if you keep in the fridge.

Do give it a try and share your comments with me for the same that you liked it or not.

Course : Summer Drinks(beverages)
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Total Time : 30 minutes
Aam Panna Preserve shelf life : 2 months
Cuisine : North Indian
Author : Jolly Makkar

Ingredients : 

Raw Mango/ kachcha Aam - 500 gms(1/2 kg) 2 medium size
Roasted cumin powder/Bhuna Jeera – 1/2 tbsp
Black salt/kala namak - 1/2 tbsp
Black Pepper / kali mirch powder – 1/4 tsp
Sugar/ Chini - 1 cup (adjust according to your preference)
Water - 1/4 cup for sugar syrup
Ice cubes – few

For garnishing
lemon slices
fresh mint leaves

Preparation Method :

1. Select a firm green mango and peel the skin and chop the mango, leaving out the seed.


2. Take a deep pan, add 250 gm of water(almost 2 cups) with chopped mango cubes and salt. Boil the mangoes very well till they are very soft and almost dissolved in water.

3. Add the mango pulp along with the roasted cumin powder, black salt, pepper powder in a grinder and blend it to a smooth puree with no water. 

For sugar syrup

4. Take a pan/bowl add sugar along with water, bring it to a boil with low flame. Keep stirring otherwise sugar will crystallized. Switch off the flame and keep it aside.

5. Sieve the raw mango pulp. Take a deep pan add mango pulp with sugar syrup.

6. Cook it for 7-8 minutes, till it combined both well. Switch off the flame.

7. You raw mango concentrate is ready. Fill it in a glass bottle and keep refrigerated till 2 months.

How to serve

8. Add few ice cubes in the glass, now fill it 2/3 with mango preserve and then pour water, you can add lemon juice with fresh mint leaves and stir well. 

9. Garnish with few fresh mint leaves and lemon slices. Enjoy !! 
This above picture during my photo-shoot...I am feeling thirsty 😄😄, I took one glass and sip it. I really enjoyed it.

So don't waste your time for it, go and buy good raw mangoes from market..prepare this aam ka panna drink and enjoy with your family & friends. Hope all my readers and followers enjoying my recipes.😊😊😍

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Dhaba Style Aloo Matar | Vegan Aloo Matar Recipe | Potato Peas Curry - Aloo Matar is one of the most popular North India sabzi, loved by Indians around the world. Simple yet flavorful easy curry of dhaba style aloo matar which we make often at my home. Potatoes and peas cooked together with basic ingredients or spices. It's Vegan, it is Gluten free! 

This is normally paired well with roti or paratha or any rice variety, make a perfect comforting meal. I made this aloo matar in a pressure cooker, but you can make it in kadai or an instant pot. 

Dhaba pronounced as “Dha-bah” refers to roadside restaurants which are situated on highways and generally serve local cuisine.

They are most commonly found next to petrol stations, and most are open 24 hours a day. The word dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced.

Sitting arrangements in dhaba's

You can add Paneer/Indian cottage cheese also with the same recipe, so it become aloo matar paneer
Very tasty and easy going dish. I remember when I posted aloo matar recipe in my first blog. 

In dhaba's, aloo matar ki sabji usually make in desi ghee/dalda but I made this curry in vegetable cooking oil. I made it according to my family taste.

A popular North Indian recipe that is easy and can be cooked in just 30 minutes at home with a few simple steps. 
This green peas potato masala dhaba style recipe is a gravy dish that is a perfect option for a lunch or dinner menu. Serve this with any Indian bread such as roti or paratha or plain white rice or jeera rice.

This was my yesterday's lunch, I enjoyed aloo matar with jeera rice along with mango pickle and salad. 

Also if you are looking for potato peas curry curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed. 

Author: Jolly Makkar
Course: Main Course
Cuisine: North Indian| Punjabi
Keyword: Aloo Matar, Aloo Mutter, Instant Pot Aloo Matar
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 person

Ingredients :

Green peas (fresh or frozen) - 1 cup 
Potatoes (medium sized, cut in 1 inch cubes) - 3 no
Tomatoes (medium sized, ground to paste) - 3 nos
Onion (medium sized, finely sliced or chopped) - 1 nos
Green Chilies chopped - 1 no
Ginger / Adarak - 1/2 inch
Garlic / Lahsun - 4 cloves
Asafoetida /Heeng - 1/8 tsp
Cumin Seeds/ Jeera  - 1/2 tsp 
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp 
Coriander powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves chopped -  2 tbsp 
Dried fenugreek leaves/Kasuri methi - 1 tbsp
Finely chopped fresh coriander leaves - 1 tablespoon 
Oil - 2 tbsp
Water as needed

Preparation Method :

1. To begin with, Cut the 1 inch cubed potatoes and keep it aside.

2. Chopped tomatoes in 1/4 halves. In a mixer grinder, take chopped tomatoes, ginger, garlic and green chillies. Make a paste of it. 

3. Heat the oil in a pressure cook on medium heat. Once hot add cumin seeds, heeng and allow to crackle until aromatic. 

4. Then, add chopped onions and cook until they just start picking up golden brown colour(do not burn).

5. Add the tomato paste and cook for 5-6 minutes or until oil separates.

6. Then add spices like salt, turmeric powder, red chilli powder, coriander powder and mix well, and cook for 2 minutes.

7. Then, add peas and diced potatoes, toss on high for a minute.

8. Add 1 cup of water and mix well.

9. Cover the pressure cooker with lid and cook on medium heat for 2 whistles. Then turn off the stove and let the pressure go down by itself. Then open the lid. 

10. Now add garam masala and dried fenugreek leaves(kasuri methi). Check whether the potatoes are soft and properly cooked.

11. Also you can break few potato pieces using back of spatula which will help to thicken the gravy.

12. Lastly add chopped coriander leaves, mix well. Aloo matar is ready to serve.

**Notes

1. If you find the gravy is too thin then you can let it simmer for few minutes and gravy will becomes thick.

You can try more indian potato curry recipes from my blog like aloo rasedar, ajwaini jeera aloo, dhaba style dum aloo, jeera aloo, aloo palak and many more.

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Dry Aloo Palak Sabzi | How to make Dry Aloo Palak | Vegan Potato Spinach Fry | Potato Spinach Stir Fry | Vegan Potato Spinach Stir Fry | Aloo Palak ki Sabzi | How to make Dry Aloo Palak Sabzi

How to make Dry Aloo Palak ki Sabzi recipe- A traditional Punjabi recipe of aloo-palak where spinach and potatoes are cooked with simple ingredients and Indian spices. It is a flavorful sabzi, quite simple and easy to prepare with few ingredients. 

A healthy VEGAN dish. Tastes best with roti and paratha. This is purely No Onion No Garlic dish.

This is again another dish is adapted from my mother's kitchen, I must say my mom is a superb chef <3 <3 and her recipes are so simple and very delicious.


This dish is good going with all type of Indian bread either paratha or even simple roti also.
Spinach/Palak is one of wonderful green-leafy vegetable often recognized as one of the functional foods for its wholesome nutritional and rich source of anti-oxidants vitamins like vitamin A, vitamin C. It is also good source of omega-3 fatty acids. 

This is another winter delicacy and our family favorite dish during winters time. This is personally mine and my family favorite dish, so this is prepared in our lunch menu or sometimes dinner menu with paratha or roti at-least weekly or bi-weekly during winter time. 

This dried version of Aloo palak is very easy to prepare and delightful to taste buds. 

If you are looking for more aloo recipes then do check
aloo matar and paneer 
aloo rasedar
jeera aloo
punjabi dum aloo
aloo gobi matar
aloo ka bharta

Let's start to make this easy and simple recipe of vegan style aloo palak fry with simple step-by-step process.

Cooking Time : 15 minutes
Preparation Time : 10 minutes
Cuisine : North-Indian, Punjabi
Author : Jolly Makkar

Ingredients:

Spinach (Chopped and wash) - 2 cup
Potatoes (peel and diced into small pieces) - 1 nos
Chopped Tomatoes - 2 small sized
Coriander Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli Powder - 1/2 tsp
Chopped Green Chilies (optional) - 1 nos
Garam masala powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp

Preparation Method :

1. Wash the spinach leaves. Chop them.

2. Heat the oil in a Kadai/ pan. Add cubed potatoes and green chillies sauté for few minutes. Cook till potatoes get cooked. Then add chopped spinach. Mix well.

3. Cook for 3 – 4 minutes. Add chopped tomatoes and all dry spices. Mix well.

4. Cover an cook over a moderate heat for about 10 mins. Stir several times. Cook till all water contains of dry aloo palak goes away from the sabzi.

5. Serve dry aloo palak with roti or paratha's.

This is my old posts, today I updated with new photos and content. I remember when I posted aloo palak recipe in my blog. Such a big difference to see in terms of clicking and texture.

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How to make Apple Almond Halwa recipe with step by step photos. This is an easy and delicious fruit based halwa recipe which can be made in no time if apples are handy. This Apple Halwa is a traditional Indian recipe and is a flavorful sweet dish that you can make for festivals like Navratri, normal fasting time and even for kids also, it's healthy!!

This popular dessert is a twist to normal halwa, there is no flour inside, made with fruit only, how interesting isn't?

It is a traditional Indian almond pudding recipes that is quick to make. You just need a few ingredients to make this halwa which is easily available in our kitchen or Indian stores.It is made with apples and almonds. I have used milk powder in it but you can use khoya (milk solidified) also. 

The mushy sweetness of cooked apples and the crunchy nuttiness of almonds are a made-for-each-other match. The duo comes to you in the form of a tasty Apple and Almond Halwa prepared with saute apples, almonds and milk powder cooked with sugar and flavored with cardamom powder.

You could prepare this apple recipes for kids evening meals, or as anytime treat for your whole family. This is the best way to give iron, protein in one dish to your kid. 

This apple halwa, I feed to my baby, first taste he didn't like it but later on he will come to me and asking for more. 

So it means he also liked it, so I have added his into meal, not regular day but ya once in a week. Because ghee is also good for babies, dry fruits too. In this dish, the whole meal you are feeding to your baby.

Benefits of Apple and Almond

Apple

This is one of the most popular, healthy and delicious fruit on the planet. Apples contain many essential nutrients, vitamins, and minerals. They are free from fat, sodium, and cholesterol. There is a long list of health benefits attributed to apples.
They are energy-dense and water-rich fruits which helps you feel full. 

*  Promotes Oral Health.
*  It Maintains Cardiovascular Health.
*  A Healthy Snack for Diabetics.
*  It Improves Respiratory Health.
*  It Fights Cancerous Cells.

That's why all said "An apple a day, keeps the doctor away"

Almonds

Almonds are a highly nutritional nut. It is a rich source of energy, fiber, protein, and a number of essential vitamins and minerals, such as B-vitamins, potassium, magnesium, and zinc. Almonds may be a small food but pack an enormous nutritional punch. They contain a number of important vitamins and minerals–as well as healthy fats. Some of their many amazing health benefits include 

*  Almonds Deliver a Massive Amount of Nutrients.
*  Almonds Are Loaded With Antioxidants.
*  Almonds Are High in Vitamin E.
*  Almonds Can Assist With Blood Sugar Control.
*  Magnesium Also Benefits Blood Pressure Levels.
*  Almonds are also great for hair, skin (psoriasis), and dental care.

You may like to try our other similar recipes like Rava Kesari, Moong Dal Halwa, Sooji ka Halwa, and Gajar ka Halwa.

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. 

This time my partner is Veena Krishna kumar who blogs at veenasvegnation.com have a look out, she has an amazing baking recipes recipes on her blog. I saw many of her recipes, shortlist many of them, but this I have to try one and present it to our blog. SO I choose the healthy one..apple almond halwa, this is really beautiful recipe and came out very delicious. Thanks a lot !!

This is my 6th recipe under this challenge 

first is green gram dosa 
second is eggless carrot cake
third is shortbread jam thumbprint cookies
fourth is sambar powder
fifth is sweet and sour raw mango relish

Let's start to make this easy and quick recipe of apple almond halwa with step-by-step photos process.

Author : Jolly Makkar
Total Time : 30 minutes
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 2 person
Cuisine : Indian Pudding
Recipe adapted from Veenasvegnation 

Ingredients :

Medium sized Apple(with its juice content)/ Seb - 2 nos 
Almonds/Badam - 1/4 cup 
Milk Powder - 3 tbsp 
Sugar/Cheeni - 1/2 cup
Cardamom Powder/ Eliachi powder- 2 pods
Desi Ghee/ Clarified butter - 2 tbsp 
Milk - 1 tbsp
Chopped almonds for garnishing - 5 nos

Preparation Method :

1. Soak the almonds in lukewarm water for 30 minutes. Remove the skin and grind it into paste with just enough water. Keep it aside.
2. Remove the skin of the apple, core it and grate it finely. On the actual recipe, she squeezed all the juice from grated apples, but I didn't remove the juices from it.

3. Heat the ghee in a pan on a low heat, add the grated apple and saute it till the moisture is completely absorbed.

4. Now add the ground almond paste and sugar to this and mix well. Continue to cook in low flame for another 5 minutes, stirring well.

5. Now add milk powder and I have used my hand mortar for fresh cardamom powder (you can use grounded powder also) and mix well, cook in low flame till everything comes together and with a slush like texture.

6. At this point, add 1 tbsp of milk and mix well and switch off the fire, transfer this to the serving bowl, top with sliced almonds and serve warm.

**Important Note

1. If your apple is sweet, you can adjust the sweetness according to it with 1/4 cup, if your apple is little and sweet and sour then try to adjust it according to your sweetness. Mine is the second one, sweet and sour so I have used 1/2 cup of sugar. If your apple is totally sour, better don't use it because it spoils your halwa. 

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