Friday, October 31, 2014

Kaju Chikki


 Lonavala and Chikki are synonyms in the world of Mumbaikars. I still remember the thrill of anticipating Maganlal chikki when we visited Pune or Lonavala. While cashew and shengdana were my most favorite chikkies, daliya(Pandharpuri Dale) chikki was my least favorite. The special thing about Cashew chikki was that it used to look sugary white unlike other caramel colored chikkies. I was told that it was due to the liquid glucose. I am neither familiar with liquid glucose as a cooking ingredient nor I have ever seen it in any Indian kitchen pantry within my family. So I decided to try my version of cashew chikki using plain sugar and cashews.

The result was delicious. But white sugar did turned into caramel color and the chikki eventually turned like all other chikkies. It was good nonetheless.

Kaju Chikki
काजूची चिक्की
Cashew Brittle
1 cup raw cashews
3/4 cup sugar

oil or ghee for greasing

0. Grease a marble surface or flat plate. Grease a rolling pin or back of a small ramekin/wati/katori. Keep it ready before starting the chikki process.
1. Halve or quarter the cashew pieces and roast them lightly. Make sure that they do not change the color.
2. Pour sugar in a heavy bottomed container.
3. Let it be on a medium heat.
4. In about 6-7 minutes, sugar will go through various stages from white to caramel sauce color.
5. When all the sugar as completely melted, add cashews quickly.
6. Mix well.
7. Pour the mixture quickly on the marble surface or plate.
8. Roll flat using rolling pin or the back of wati/ramekin.
9. Let it cool down completely.
10. Now, cashew brittle is ready. It can be broken easily with hand.

Note -
1. You can use a greased knife to mark squares or diamonds while spread mixture is still hot.
2. This chikki does not taste like white Lonavala style cashew chikki that is made with liquid glucose but it has a rich caramel flavor.

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