Dhingri Badami

This is a recipe I had written on a piece of paper and had it tucked away from sight at the back of my kitchen drawer for god knows how long. One good thing about this blog is now I can catalog this and throw away this scrape of paper. However, I find that I am still holding on to these scrapes. There is something about seeing my hurried writing, little corrections and comments I have made on the page and the oil or turmeric stains, that tells the whole behind-the-scenes picture. Something that I will never be able to capture on the blog.

Anyway , what I wanted to say was that this recipe, although adapted a little by me, is not mine, however I do not know to whom I should credit it too. But to whomsoever it belonged, I would like to say thank you for such a delicious recipe.

Pistachio, Cashew and Almond Chikki

Chikkis are very similar to Brittles. I call this a modified Chikki as this is not exactly how traditional chikkis are made. Usually there is no addition of baking soda in Indian Chikki recipes. I added this, inspired by the American Brittle recipes, to give our Chikkis a more melt in your mouth texture. So when you bite into this Chikki you do not have to strain your facial muscles or test the strength of your teeth. The addition of baking soda adds tiny air bubbles to the Chikki making it easier to break and easier to dissolve in your mouth.

Try this recipe, it is delicious and I dare you to stop at one piece. I love to nibble on something sweet after lunch and this is one of my favorites, the trick, however, is to stop after one piece. I am still working on that !