Walnut Cashew Chikki (brittle)
This Deepavali, I have great pleasure in sharing a simple chikki recipe which is very close to my heart. All of us make different kinds of sweets and savouries during the festive season to share with family and friends. Many of the traditional sweets prepared during Deepavali are time consuming, heavy and rich. This Walnut Cashew Chikki is very light and extremely simple to make. In less than half an hour you can make chikki, and reduce the time you spend in the kitchen. You will have more time to spend with your loved ones during such a joyous occasion.
I learnt this awesome recipe from my mom. She makes different varieties of chikki for festive occasions. In this recipe I’ve used fresh orange rind instead of the traditional cardamom flavour. It is one of the most sought after flavours in my family so I’ve incorporated this twist into my mom’s recipe.
Instead of sugar, you can use jaggery (same proportion) to make chikki healthier. It’s so yummy you just can’t stop with one or two pieces. Enjoy!
Ingredients
Walnuts (broken) – 1/2 cup
Cashew (broken) – 1/2 cup
Sugar (or jaggery) – 1/2 cup
Butter – 1 tsp
Orange zest – 1 tbsp
Yield
~ 20 pieces
Prep time
10 mins
Cook time
15 mins
Method
1) Roughly chop the walnuts and cashews.
2) Line a square tray with parchment paper and grease it with butter.
3) In a nonstick pan take 1/2 tsp of butter and add the chopped nuts. Roast the nuts for 5 mins on low heat and set aside. Add the orange zest to the roasted nuts.
4) In the same pan take 1/2 tsp of butter and add the sugar. Keep stirring constantly on low heat. The sugar will start to melt and small lumps will form as it melts. Keep stirring.
5) After stirring for 5 to 7 mins the sugar will melt completely. At this stage, it will start to caramelise and change colour. When it turns to mild golden colour, add the roasted nuts along with the zest. Mix quickly and thoroughly until the nuts are completely coated with the caramelised sugar syrup.
6) Immediately transfer the chikki to the greased tray. Level it with a greased spoon and allow it to cool down a bit, say about 15 mins. It should set in this time.
7) Now flip the tray upside down on to a flat surface/clean counter top/cutting board/flat plate. With a sharp knife, cut the walnut cashew chikki into squares or rectangles. Alternatively, you could also break it up with your hands into irregular pieces for a rustic look.
8) Store the chikki in an airtight container. Stays fresh for up to at least 15 days at room temperature.
Notes
- I’ve used walnut and cashew in this recipe, both of which are soft to chop. You can make chikki using any one kind of nut or mixed nuts according to your choice.
- Melt and caramelise sugar on very low heat. This way the sugar won’t stick to the bottom of the pan and char.
- Be quick to add the nuts to the caramelised syrup and mix. Otherwise the syrup might turn dark in colour and give a burnt taste.
- The proportion of sugar:nuts is 1/2:1 in this recipe. If you prefer slightly crunchier and hard to chew chikki, then use 3/4 cup sugar for 1 cup nuts. In this case, allow the sugar syrup to boil for a few secs more, until medium golden brown. The chikki will harden faster because there’s more sugar. So, you can cut the chikki just after 5 mins of setting it in the tray.
Beginners’ tips
- Tip to make orange zest: Pick firm, ripe, fresh orange. Wash it thoroughly and pat dry. Grate the outer skin of the orange gently. Don’t grate too deep until the white inner layer of the orange skin. This white part just under the skin of the orange is called ‘pith’ and has a bitter taste. Collect the grated outer layer of the orange which is called the rind. Use this rind to enhance flavor in various dishes. To store this orange rind for a couple of days, mix a little sugar or salt with it and store it in the refrigerator. (If you want to use it for sweet dishes then mix with sugar, or if you want to use it for savoury dishes then mix with salt and store).
