Dry roast 200 grams of almonds in a pan on low heat for 5-7 minutes until they turn slightly golden. Remove from heat and let them cool. Once cooled, coarsely chop the almonds and set aside.
Grease a flat tray or plate with a little ghee and keep it ready for pouring the chikki mixture.
In a heavy-bottomed pan, add 200 grams of jaggery and 2 tablespoons of water. Cook on low heat, stirring continuously until the jaggery melts and forms a thick syrup.
To check the consistency of the jaggery syrup, drop a small amount into a bowl of cold water. If it forms a hard ball, the syrup is ready. If not, continue cooking for a few more minutes and repeat the test.
Once the jaggery syrup reaches the desired consistency, add the chopped almonds and mix well, ensuring that the almonds are evenly coated with the syrup.
Quickly pour the almond-jaggery mixture onto the greased tray and spread it evenly using a greased spatula or the back of a spoon. Press it gently to ensure it's compact.
Allow the chikki to cool for a few minutes, and while it's still warm, cut it into desired shapes using a sharp knife.
Let the almond chikki cool completely before removing it from the tray. Store it in an airtight container.