Cashew chikki
An Indian brittle perfect for Diwali celebrations.
SERVES
4
TO
5
Ingredients
- 1 cup raw cashews
- 3/4 cup jaggery (Also known as Gur)
- 3 teaspoons water
- 1 teaspoon ground ginger
- 1 teaspoon ghee (clarified butter)
- Equipment: Baking sheet, frying pan, heavy-bottomed sauce pot, wax paper, rolling pin
Directions
- Grease a baking sheet with ghee.
- In a frying pan on medium heat, toast cashews until golden brown and crisp. Set aside and allow to cool completely.
- In a heavy-bottomed saucepot, add jaggery and water and bring to a boil. Stir to ensure jaggery is dissolved, and continue to cook until thickened.
- To test the texture of the jaggery when set, drop a small blob into a bowl of cold water. If it sinks to the bottom and becomes crisp, it is ready. If it dissolves in the water, it must be cooked longer.
- Remove from heat, and quickly stir in ginger followed by the cashews, ensuring the nuts get evenly coated.
- Pour nut mixture onto greased baking tray and spread out as evenly as possible. Place a piece of waxed paper over top of mixture, and using a rolling pin, gently roll out until approximately a centimeter thick.
- Remove wax paper, and score the brittle into squares while warm. This will make it easier to cut the brittle when it has set.
- Cut into pieces and enjoy! Store in an airtight container to maintain crispness.
