MULTINUTS CHIKKI / MIXED NUTS CHIKKI

The signature recipe of my MIL is cashew chikkis using jaggery for karthigai. My memories go 25 years back when I first made it for thalai karthigai. Though I knew cooking, I was novice in making chikkis. My husband told me about cashew chikkis, and the method. I was not able to shape it due to lack of knowledge, poor consistency of the jaggery syrup, to shape into rounds while hot etc. My tension level rose to unlimited levels. Then, I called upon my neighbour maami and she helped me in making cashew urundais. From then till now, I was suffering from a phobia of making this. After making this, the PHOBIA POYE POCHU.

Coming to the recipe.... I was having lots of dry fruits in my refrigerator and was planning to make LONAVLA TYPE CHIKKIS for diwali. Very easy one and need not worry about the sugar syrup consistency etc. It came out perfect, crispy and was melting in my mouth. So decided to make these lonavla type chikkis for Diwali.

INGREDIENTS:

Mixed nuts (cashew, badam and pista) - 1 cup
Sugar - 3/4 cup
Ghee - 1 tablespoon

METHOD:Crush the nuts slightly (as shown in the picture). I used a stone crusher. You may not get perfect shapes if the nuts are big. Warm them in a kadai.(DO NOT DRY ROAST).

Grease a wooden plank and a roller pin (chapathi roller) with ghee and keep it ready.





















Heat a heavy bottomed pan, add ghee and when melted, swirl it on all sides, add the sugar and saute till it caramelises to a light brown colour. Now, add the crushed nuts. Switch off the stove and mix it quickly. Transfer the mixture to the wooden plank. Flatten out to a uniform medium sized layer using the rolling pin. Cut into desired shapes when warm and break into pieces when cool. Store in an air-tight container. I got 15 - 20 medium sized chikkis.