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Lonavala wali Chikki is something that you must have heard of quite often. But do you know that this tiny taste bomb had a huge role in constructing the Mumbai-Pune railway line that we see today? Sounds intriguing, right?
Let's go deep into the history of Chikki
It all began 150 years ago when construction workers returned hungrily and exhausted after a long day and needed an instant and cheap yet filling energy booster. It was the son of Bhivraj Agarwal who created this bite-sized snack to feed these workers. That’s how Maganlal chikki wala got its name and became the pioneer of this fantastic delicacy attracting thousands of visitors who are mesmerised by its aroma and taste.
Interestingly, that’s not all. Prof. Anil Kishore Sinha’s book, Anthropology of Sweetmeats, traces an early mention of such a confection in Panini’s Sanskrit grammar. He talks about a sweet made from sesame and jaggery, believed to be similar to modern-day til gud that people relish on Makar Sankranti.
Evolution of Chikki
Today, you’ll find a variation of it in each region. Cashew brittle in Pondicherry has less sugar and is crispier with a complex tasting. Sugar and sesame mixed and spread into thin-crisp sheets of til-papad give an elegant taste too. Mint and others nuts are also used in some parts to add a dash of flavour to this tasty toffee.
The new Oxford Companion to Sugar and Sweets identifies chikki as a brittle, belonging to Greek pasteli, Sicilian cubbaita, Afghan’s khasta-e Shireen and French croquant, all of which are made by heating sugar. That makes this sugary Indian delight stand at par with the famous sweets in the world of confectionary.
