As far as Chikki’s go, and there are many types, this one is King. This chikki is similar to the type made by Maganlals in Lonavla. I’ve craved this for so long but had no idea is was so easy to make.
We visited India last year and bought some delicious Cashews from the Mapusa market in Goa so I decided to give this a go.
With only 3 ingredients and one of them optional, I had a perfect slab of Cashew Chikki in the first try and the taste was spot on.
I used a pinch of Saffron in this recipe. Saffon are the stamens of the crocus flower and the hint of this in this brittle gives it a delicious texture. How you heat your sugar will affect the overall color of your Chikki. I found that when I heat it low and slow on the stovetop it turns a lighter color and it was darker when I taped it on my induction cooktop. Either way, this simple slab of amber gold sugar with it’s trapped raw cashews and hint of saffron is something you will want to try for yourself!
Cashew Chikki – Nut Brittle
- 1 cup raw Cashew halves
- 1 cup Sugar
- Pinch Saffron strands
- Melt the sugar
- Add a pinch of saffron
- When melted add the cashew halves and immediately spread on an oiled silicone sheet
- With a knife make a grid imprint so it’s easy to break off into pieces later