For this month's edition of 'Indian Cooking Challenge', we have a very simple, yet a very difficult recipe here. I say simple because it is a different form of chikki we are used to eating since childhood and difficult because the consistency of the sugar syrup is the key to the recipe and that is kind of tricky, to say the least! This is apparently a typical Sindhi sweet usually made for Diwali. Thanks to Srivalli who has picked up a recipe from Simply Sindhi Recipes for this very interesting and delicious sweet we all enjoyed making and eating too!! 

Whenever I make anything with sugar syrup, I am always a little nervous about the consistency of sugar syrup. Same feelings here too..I feel that the sugar consistency could have been a little thicker because I had to refrigerate it for sometime before the mixture solidified (Or is it normal?). But I added a little water to the sugar and that delayed the process too..Also I would reduce the sugar by atleast couple of tablespoons because S doesn't like sweets which are too sweet. Nevertheless the taste was just divine! My sister, Jaya, who is with us on a vacation and I, couldn't keep our hands off this sweet until it cooled down. We couldn't help but scrape some corners to get the taste of it! (Of course, we left most of it intact for the pictures and for the rest of the family!)

Ingredients - 

Mixed nuts (Almonds, Cashews, Walnuts) 1 cup
Sugar 1 cup (I used brown sugar)
Coconut Dry  2 Tbsp (I used dry coconut powder)
Poppy seeds 1 tsp
Cardamom powder 3/4 tsp
Ghee/Clarified Butter 1 tsp

Method Of Preparation - 

Chop all the nuts and keep all the ingredients ready nearby and handy.

Heat a sauce pan and add sugar and ghee and wait until the sugar melts and get a nice golden brown color.

Add the chopped nuts, coconut powder, poppy seeds and cardamom powder. Make sure all the nuts are coated with the caramelized sugar.

Immediately switch off the flame and transfer onto a greased surface and roll it thin with a rolling pin.  Time is of essence here as the sugar syrup, upon cooling, would resist being rolled.

With a greased knife, mark the shape and give it time to settle. (I had to refrigerate for a while).

Upon cooling, break it into pieces and store in airtight containers. I think I wouldn't need this step as we would all finish it off in one sitting!!

Preparation time 15 min 
Makes about a 6 inch diameter thin disc
Posted by Harini on Monday, November 15, 2010


  1. Priya Suresh Says:
  2. Hope u enjoyed making and munching these nutty varo..

  3. Soumya Says:
  4. wow...looks delicious

  5. Elaichii Says:
  6. they look like chilli's with lots of nuts. Yum yum...

  7. Looks amazing. Even I am nervous while preparing sugar syrups.

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