This is a very simple recipe but takes some practice to get it flawless. The key ingredient in chikki is jaggary and sometime sugar. I have seen my grandma making peanut chikki with jaggary but as I grew up my mom started making it with sugar, as sugar gave more crunchiness than jaggary which we all loved.
I make chikki with almost all the nuts available. Some times I make a combo of nuts also. They are great for outdoor picnics. Almond chikki is my hubby’s favorite and for me its cashew nut, love it so much. I used to roast the nuts in 325 degree oven for 10 minutes to make the chikki more crunchy.
So I am planning to send this recipe for this month's sweet series - Chikki and Laddu. Mythreyee of Paajaka recipes is hosting this sweet event.... All the best Mythreyee....
Whole Cashew nut – 1 cup
Sugar – ¾ cup + 1 tablespoon
Preheat the oven to 325 degree.
1. Spread the cashew on the baking sheet and roast it in the oven for 10 minutes or till the nut turns to light golden brown.
2. Remove form oven and let it cool completely and chop the cashew nut to desired size.
3. Add sugar to a non stick pan and keep it in medium heat, do not disturb.
4. In the mean while, take two big plates or baking sheets which can be stacked one above the other. Spray 1 plate with non stick cooking spray, and also spray on the back side of the other plate.
5. Now the sugar will start to melt slowly and will become watery, now to test the consistency pour little sugar syrup into a bowl of water, it will solidify quickly and will be crunchy to eat. That is the correct consistency.
6. Now pour the chopped nuts into the sugar syrup and stir it continuously and remove form heat and pour it on the greased plate and top it with the other greased plate and press it to the thinness needed.(It will be very hot) Let it cool and break it into small pieces.