1. Firstly cut almonds, pista and cashew nuts into thin slices.
  2. Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
  3. To the same pan add a tsp of ghee and roast all the mixed nuts for about a minute or two.This will enhance the tastes of nuts.Remove and keep aside to cool.
  4. Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the chikki.
  5. Next add a tsp of ghee to the pan. Rotate the pan such ghee gets coated to the pan.Add sugar ,spread and 2 tsp of water.
  6. Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
  7. Once the sugar melts its start changing its color. This is known as caramelization or browning of sugar.Keep stirring continuously.Sugar syrup will change to light brown color.
  8. When sugar changes to light brown color, switch off and immediately add a pinch of baking soda and roasted mixed nuts.
  9. Mix nuts and caramelized sugar well.Pour it over greased slab and flatten using rolling pin.
  10. When it is warm draw lines according to desired shape.
  11. Once cool cut and store in air tight container. Enjoy delicious crispy crunchy Mixed nuts chikki
Recipe Notes
  1. Peanuts,sesame ,cashew or any other chikki can be done similarly following the same method.
  2. You can also add roasted flax seeds to it.
  3. Once sugar starts melting you have to stir continuously n have to be really quick. Once it caramelizes, you have to add nuts quickly, mix quickly ,pour quickly n mark quickly. Else sugar will cool and harden to a lump .
  4. You can also use jaggery instead of sugar.
  5. Addition of ghee while making sugar syrup gives a nice glaze to the chikki.
  6. Don’t add more water to sugar.
  7. If u see clearly in the pic, my chikki has not got proper shapes .thats because by the time i took a quick pic, chikki had cooled n i could’nt draw lines on it. So don’t forget t draw lines n shape your chikkis when its warm only.