Cashew Chikki

Cashew Chikki

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cashew chikki | cashew nut chikki | cashew nut brittle | kaju chikki | with 16 amazing images

Cashew Chikki is all about making the perfect sugar syrup, adding cashew nut halves to it, mixing the 2 ingredients and finally rolling and cutting into pieces.

Making the perfect Kaju Chikki is an art that requires a bit of practice to master, but it is totally worth the effort because the crispness and rich flavour of homemade chikki is much superior to any store-bought one. Plus, when you make the chikkis at home, you can use a blend of different nuts in the proportion that you wish to also.

Here is a detailed step-by-step recipe that shows you How to Make Cashew Chikki at home. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right texture of the chikki.

For Kaju Chikki, buy the sugar granules that are of medium sized and big, else the timing of cooking the sugar will change and you might lend up in a messy product. Remember to change the flame too as mentioned in the recipe. Set your timer and perfectly follow the steps.

While the Cashew Nut Chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. Roll and make cuts also while it is yet hot only.

Prepare a batch of this Cashew Nut Brittle and surprise your family with their favourite treat. It stays fresh in an airtight container for at least 15 to 20 days! All you need to remember is to be very quick in making it. Even slight delay at any step will ruin the texture of the chikki.

Enjoy cashew chikki | cashew nut chikki | cashew nut brittle | kaju chikki | with step by step photos.

Cashew Chikki recipe - How to make Cashew Chikki

Preparation Time:    Cooking Time:    Total Time:     Makes 30 pieces
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Ingredients


For Cashew Chikki
1 1/2 cups sugar
1 1/2 cups cashewnut (kaju) halves

Method
For cashew chikki

    For cashew chikki
  1. To make cashew chikki, heat an aluminium kadhai on a high flame.
  2. Add the sugar and cook on a high flame for 3 minutes, while stirring continuously using a perforated spoon.
  3. Lower the flame to medium and cook again for 1 minute, while stirring continuously using the perforated spoon.
  4. Lower the flame to slow and cook again for 30 seconds using a perforated spoon.
  5. Remove the kadhai from the flame, add the cashewnuts and mix well.
  6. Pour the mixture on a greased platform and while hot turn it upside down twice with help of a flat ladle.
  7. Pat it evenly on all the sides with greased hands to flatten the mixture.
  8. Roll the mixture into a 275 mm. (11”) diameter circle using a greased rolling pin. While doing so, frequently turn the rolled mixture upside down and changing the sides using a flat ladle while scrapping to avoid the mixture sticking to the platform.
  9. Immediately cut it into 30 equal sized square pieces using a sharp knife and keep aside to cool for 15 minutes.
  10. Break the cashew chikki into pieces and again keep aside to cool completely for 15 minutes.
  11. Serve the cashew chikki or immediately pack in an air-tight container.

Handy tip:

    Handy tip:
  1. Before you start making the cashew chikki, keep the platform and rolling pin greased.
  2. Also keep the required tools like perforated ladle, flat ladle and knife handy. Even a slight delay in mixing or rolling the mixture might make the cashew chikki hard or chewy, so be well prepared with all requirem
Nutrient values (Abbrv) per piece
Energy70 cal
Protein1.2 g
Carbohydrates10.5 g
Fiber0.1 g
Fat2.6 g
Cholesterol0 mg
Sodium0.7 mg
Click here to view calories for Cashew Chikki
Cashew Chikki recipe with step by step photos

If you enjoy Cashew Chikki

  1. If you enjoy Cashew Chikki, also try other chikki recipes like

For Cashew Chikki

  1. To make cashew chikki | cashewnut chikki | cashew nut brittle | kaju chikki, heat an aluminium kadhai on a high flame. A traditional aluminium kadhai is always preferred over a non-stick pan to make a chikki. Choose a kadhai that is slightly thick, otherwise the chances of chikki mixture burning are very high. 
  2. Secondly, also grease the platform, rolling board and rolling with little ghee and keep them ready. 
  3. Add 1½ cups of sugar to the kadhai. The sugar and cashew halves in this recipes are in equal proportion. 
  4. Switch on the flame and cook the sugar on a high flame for approx. 3 minutes. High flame is a must to heat the kadhai well in the beginning and also for the sugar to melt well and not turn like a ball. 
  5. Keep stirring it continuously with a perforated spoon, for ease of stirring. The sugar will start melting at this stage. If you do not stir it continuously, the sugar syrup might burn. 
  6. To continue making cashew chikki, lower the flame to medium and cook for about a minute, while stirring it continuously. This is to avoid the sugar syrup from turning to extremely dark brown in colour.
  7. Next lower the flame to slow and cook again for 30 seconds using a perforated spoon, while stirring it continuously. By now the sugar will melt completely. Any small granules if not melted, will melt at this final stage. 
  8. Immediately remove the kadhai from the flame and add the cashew nut halves. These cashew nut halves you buy should be of good quality. While purchasing cashews make sure that there is no evidence of moisture or insect damage and that they are not shriveled. If it is possible to smell the cashews, do so in order to ensure that they are not rancid.
  9. Mix very well. The cashew nuts and the sugar syrup should mix really well to make Kaju Chikki.
  10. Immediately pour the mixture of Cashew nut Brittle on a greased platform. 
  11. While the mixture is yet hot, turn it upside down twice with help of a flat ladle. This is to avoid the chikki mixture from sticking to the platform. 
  12. Grease your hands with little ghee and pat it evenly on all the sides with greased hands to flatten the mixture. Be quick in doing so, but however do not burn your hands. You will surely feel hot though and that’s why making Cashew nut Chikki or any chikki is an art and needs practice. 
  13. Roll the mixture into a 275 mm. (11”) diameter circle using a greased rolling pin. While doing so, frequently turn the rolled mixture upside down and changing the sides using a flat ladle while scrapping to avoid the mixture sticking to the platform. 
  14. Immediately cut Kaju Chikki into 30 equal sized square pieces using a sharp knife and keep aside to cool for 15 minutes. This is because if the chikki cools completely, cutting into pieces will not be possible. 
  15. Break the Cashew Chikki into pieces and again keep aside to cool completely for 15 minutes. This cooling completely is very important to maintain the crispy texture of the chikki. If you do not let it cool completely, it might turn soggy after packing. 
  16. Serve cashew chikki | cashewnut chikki | cashew nut brittle | kaju chikki after cooling or immediately pack the cashew chikki in an air-tight container. This will stay fresh for 15 to 20 days. 
  17. If you like Cashew Chikki, also try other cashew based sweets like Kaju Katli, Cashew Biscuits and Carrot and Cashew Payasam.

Kurmura Chikki

  1. Aside from Cashew Chikki, also try other chikki recipes like Kurmura Chikki made with puffed rice. See detailed recipe or Kurmura Chikki.   

    Ingredients for Kurmura Chikki
    1/2 cup chopped jaggery (gur)
    2 cups puffed rice (kurmura)
    1 tsp ghee

    Method for Kurmura Chikki
    1. Heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside.
    2. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
    3. Switch off the flame, add the puffed rice and mix very well.
    4. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
    5. Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
    6. Allow it to cool completely and store in an air-tight container.


Daria Chikki

  1. Aside from Cashew Chikki, also try other chikki recipes like Daria Chikki. See detailed recipe or Daria Chikki.   

    Ingredients for Daria Chikki
    2 1/2 cups daria (roasted chana dal)
    2 cups chopped jaggery (gur)

    Method for Daria Chikki
    1. Heat an aluminium kadhai on a high flame.
    2. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
    3. Lower the flame to slow and keep stirring continuously for 3 minutes, till it forms foam and changes the colour.
    4. Switch off the flame and keep stirring for few more seconds.
    5. Add the daria and mix very well.
    6. Put it on a greased platform, while mixing it upside down using a flat ladle.
    7. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 275 mm. (11”) diameter circle.
    8. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
    9. Cut immediately using a sharp knife into equal squares. Cool completely.
    10. Break into pieces and store it in an airtight container in a cool and dry place.


Til Chikki

  1. Aside from Cashew Chikki, also try other chikki recipes like Til Chikki made with sesame seeds. See detailed recipe or Til Chikki.

    Ingredients for Til Chikki
    3/4 cup sesame seeds (til)
    1/2 cup chopped jaggery (gur)
    1 1/2 tsp ghee
     
    Method for Til Chikki 
    1. Heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside.
    2. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
    3. Switch off the flame, add the roasted sesame seeds and mix very well.
    4. When the mixture is ready, put the entire mixture over the back of a greased thali or a smooth stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
    5. Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
    6. Allow it to cool completely. Once cooled, store in an air-tight container.

Reviews

Cashew Chikki
 on 11 Jan 17 10:18 AM
5

Awesome...everybody just enjys the crunch..Thank you
Tarla Dalal
11 Jan 17 11:46 AM
   Hi Bhumika, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Cashew Chikki
 on 12 Jul 16 08:50 PM
4

Can we use jaggery in this recipe instead of sugar ? If yes then how pls ?
Cashew Chikki
 on 27 Jun 16 09:24 AM
5

I didn''t know that cashew chikki can be so quickly... I tried it and followed the recipe exactly as mentioned and cooked it for the exact no. of minutes and my chikki turned out to be the same as is seen in image here... Loved it!! Perfect crunch and perfect sweetness...