ðə pɹˌɛpɚɹˈeɪʃən ʌv tʃˈɪkiz kənsˈɪsts ʌv fˈɜːst pɹɪpˈɛɹɪŋ ðə hˈɑːt dʒˈæɡɚɹi sˈɪɹʌp wɪð ɐ mˈɪnɪməm ʌv wˈɔːɾɚ, ˈædɪŋ nˈʌts tə ðə sˈɪɹʌp tə kˈoʊt ðˌɛm wɪððə sˈɪɹʌp ænd ðˈɛn tɹænsfˈɜːɹɪŋ ðə nˈʌts tʊ ɐ wˈʊdən mˈoʊld, ðˈɛn ɹˈoʊlɪŋ ðˌɛm tʊ ɐ θˈɪknəs ʌv ɐbˌaʊt sˈɪks ˈeɪt ˌɛmˈɛm jˈuːzɪŋ ɐ wˈʊdən ɹˈoʊlɚ, ðˈɛn plˈeɪsɪŋ ˌɪntʊ ɐ stˈiːl plˈeɪt fɔːɹ kˈuːlɪŋ, kˈʌɾɪŋ ˌɪntʊ slˈæbz, ænd pˈækɪŋ.
The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing.