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.
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.
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.
6. Mix well.
10. Now, cashew brittle is ready. It can be broken easily with hand.
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.