Across the state of Maharashtra, Chikki is synonymous to celebration and merriment. Made of nuts and caramelised sugar, this tasty treat can last in the pantry for quite some time. Chikki starts off as caramelised sugar or jaggery, to which nuts are added. Then, the mixture is scored and allowed to cool in special pans, which are shallow, between 1/2" - 3/4" high. A good Chikki is brittle, while some versions of the recipe call for an addition of ghee to make the end product softer, like the rajgira wadi we made. Chikki is usually made with nuts like cashews, peanuts, almonds, bengal gram dal or a mix of it all. Some like the nuts left whole, while others like them broken into smaller chunks so there are sub-varieties for each of these flavours. I've also seen newer flavours like cashew and rose-petals on the shelves but haven't tried them yet.
French Praline is a similar sweet, traditionally made of caramelised sugar and slivered almonds, which are mixed together. While it tastes delicious as-is, it is also used as an addition to cakes, ice-creams, desserts and the like. American versions of the recipe involve adding cream and/or butter to make a softer, chewier product. While praline is a popular addition to desserts, chikki continues to be enjoyed by itself.
French Praline is a similar sweet, traditionally made of caramelised sugar and slivered almonds, which are mixed together. While it tastes delicious as-is, it is also used as an addition to cakes, ice-creams, desserts and the like. American versions of the recipe involve adding cream and/or butter to make a softer, chewier product. While praline is a popular addition to desserts, chikki continues to be enjoyed by itself.
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