Cashew Chikki (Indian Cashew Brittle)

Ingredients

• 1 cup Cashews (Roasted, peeled, and broken into peanut-sized pieces. Quantity estimated based on standard chikki ratios.)
• 1 cup Jaggery (Gor) (Chopped or grated. Quantity estimated based on standard 1:1 ratio with nuts.)
• 1 tablespoon Ghee (Clarified Butter) (Plus extra for greasing the surface. Adds shine and flavor.)

Instructions

1. 1Ensure the cashews are lightly roasted and crisp. Remove any skins if present. Break the cashews into small pieces, approximately the size of peanuts.
2. 2Grease a flat steel plate (thali), marble slab, or the back of a baking sheet generously with a little ghee. Grease a rolling pin as well to prevent sticking.
3. 3In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add the jaggery and cook over medium-low heat, stirring constantly. Cook until the jaggery melts and darkens slightly. To test for doneness, drop a small amount into a bowl of cold water; it should form a hard ball that snaps with a crisp sound (hard crack stage) rather than stretching.
4. 4Immediately turn off the heat once the jaggery reaches the hard crack stage. Quickly add the cashew pieces and mix thoroughly to coat them evenly. Pour the mixture onto the greased surface and quickly roll it out flat with the greased rolling pin to your desired thickness.
5. 5While the mixture is still warm but slightly set, use a sharp knife to score it into square or diamond shapes. Allow it to cool completely until hard and brittle. Once cooled, break along the scored lines to separate the pieces.