Chapter I
The Recipe
- Almonds and cashews are roasted gently until just fragrant, then cooled.
- Jaggery is melted with a knob of ghee until it reaches soft-crack stage.
- Nuts are folded in quickly and the mixture is poured onto an oiled marble slab.
- Pressed thin while still warm, scored into long sticks, and left to set.
- Once set, sticks are snapped along the score lines and packed in food-grade boxes.
Chapter II
Provenance
- Whole almonds (badam), lightly roasted
- Whole cashews, lightly roasted
- Slow-set jaggery, melted to soft-crack stage
- A small knob of A2 desi ghee for shine
- A pinch of sea salt
Chapter III
Why it tastes familiar
- Almonds are rich in vitamin E, magnesium, and complete plant protein
- Cashews bring copper, magnesium, and healthy monounsaturated fats
- Jaggery offers iron and trace minerals — a step up from refined sugar
- No glucose syrup, no preservatives — a chikki the way it used to be
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Nut products are prepared in a kitchen that also handles tree nuts; we segregate equipment where possible and deep-clean between allergen runs. Please flag any allergies when ordering.