- In a pan, toast 1.5 tbsp of white sesame seeds till they start to pop. Take off heat, and set aside
- Toast 1 cup of mixed nuts – equal quantities of cashews, pistachios and almonds in a pan for 5 min. Slice the almonds and cashews in half or they’ll be a little too chunky.
- Now, very very very carefully, make caramel. Molten sugar is like lava. You don’t want to touch lava. Ever.
- In a heavy bottomed pan, heat 3/4 cup of sugar and 3 tbsp water. If you want to use raw sugar (jaggery), use 1/2 cup jaggery + 1/4 cup regular sugar. White sugar sets harder than raw.
- Stir the sugar and water till it melts and starts bubbling
- Cook on low heat till the sugar starts changing colour.
- As soon as the sugar turns light brown, turn off the heat and add 1/4 tsp baking soda. The soda will make the Chikki brittle.
- Mix well and add the sesame and the nuts
- The mixture will immediately tighten up but work it with a wooden spoon and transfer to a dish lined with baking paper.
- Flatten so you have an evenly shaped slab of Chikki. Allow to cool
- You could make knife impressions in the Chikki while it’s still warm so it breaks off into squares or whatever but I prefer to snap off irregular sized pieces and eat them like a savage. You do your thing.