I had first tasted the Lonavala chikki on Dadar Express to Bombay. We were spending part of our summer vacation with two of our uncles who were living in Bombay. That was when we were introduced to Mumbai's magical street food like the pani puri, pav bhaji, vada pav etc.
On our return journey we purchased these chikkis and enjoyed them.
I have Mallika Badrinath's recipe for various chikkis. Browsing the internet I found some recipes too.
This is my next entry to EC's WYF Speciality Food event.
Chikkis are prepared with any type of nuts, sesame seeds and a mix of different nuts.There are more options too. On a recent trip to Shirdi, I tasted coconut chikkis and sago chikkis too from a highway motel's shop.
I have combined cashew nuts and almonds in this recipe. Have used yellow sugar which is not as refined as white sugar to bring out the brown colour. I found this pack of Hulett's yellow sugar - tartarazine free. Since it is not refined the essence and flavours of the cane are retained bringing out richer colour in baking. I simply tried using it here and the colour was browner than usual with an extra shine!
1 and 1/2 cups mixed nuts, broken coarsely
1 cup yellow sugar (refined sugar is usually used)
1 pinch of bi carbonate of soda
2 table spoons ghee
Smear a heavy, shallow bottomed pan with some ghee and sprinkle the sugar over it. This makes the caramalising even.
Before putting this on fire, prepare the wooden board and the rolling pin. Grease them generously with ghee.
Place the pan on fire on a medium flame allow the sugar to melt and caramelise. When the sugar melts add the bicarbonate of soda.
Take care not to over burn the sugar. This may make the sugar bitter.
As the sugar reaches a golden brown colour switch the fire off. Drop the nuts and quickly give a brisk stir.
Immediately transfer the contents on to the greased board and press down with the rolling pin.
Allow to cool a bit and cut shape while still warm.
Once cooled fully, break the cut chikkis and store them.