Credit to Jui Kulkarni / @whenchaitmet_biskit
Energy bars are best for the mid afternoon hunger pangs. We usually have a stash of energy bars or energy balls at the side of my desk. These Cashew- Peanut bars are crunchy and so much more textured because of the ingredients in them.
Jui made these energy bars in an Indian style chikki. Chikki is basically a fudgy bar made with dry fruits, nuts and peanuts. Great texture and great fun!
What You'll Need:
- 1 cup of Cashews (150 gms)
- ½ cup jaggery/coconut sugar/brown sugar (100gms)
- 1 tbsp of ghee (12gm)
- 4 tbsp honey
- 1 tsp of nutmeg
- 1 tsp of cardamom
- ¼ cup of peanuts
- ¼ cup of roasted dalia/ roasted split chickpea(optional)
- ¼ cup of pistachios
- 1 tbsp quinoa
- pinch of salt
- Line a parchment paper to a square shaped pan, grease the paper with cooking spray or oil. OR You can grease a flat plate with oil/ghee/butter.
- Heat a saucepan on medium flame.
- Gently toast the cashew until slightly brown.
- Remove these cashews once brown and transfer to a mixing bowl
- Add peanuts and roast until they turn slightly dark in color.
- Remove these peanuts and transfer to the bowl with cashews.
- Add Pistachios and gently toast them too.
- Transfer the pistachios to the bowl.
- You can toast any other nuts of your choice and add it to the bowl.
- For roasting quinoa, reduce the flame to low and keep stirring. The Quinoa emits a beautiful nutty smell once its roasted properly. Once you smell the nutty aroma, transfer quinoa to a plate.
- Now add jaggery/coconut sugar/brown sugar to the pan along with ghee. Ghee adds a glossy texture to the bar. Keep stirring the jaggery on medium flame.
- Slowly the jaggery will melt, then add honey. Keep stirring, reduce the flame once the syrup becomes bubbly.
- To check if the jaggery has reached the right consistency, drop few drops of the syrup into a bowl of water and let it sit for 10 seconds.
- It should form hard ball and cut with a snap sound. If not boil for another minute and check.
- Add cardamom and nutmeg, the toasted nuts and mix gently. Turn off the flame.
- Transfer this mixture to the baking pan and flatten it out. Be quick or the mixture begins to harden.
- Pat the mixture with a flat spoon or greased bowl (be careful, the mixture is really hot).
- Make sure the thickness is uniform. Once flattened, sprinkle quinoa on top of the bars.
- Once the mixture slightly cold, make small cuts of desired size with a knife.
- Keep it in the fridge for an hour until the bars set.
- Store in a airtight container.