Til Chikki Recipe
Chikkis are a healthy and nutritious option for our sweet cravings. They also have a long shelf life, so you can always make them in bulk and store in air tight containers.
You will find different varierties of chikkis in almost all Gujarati households during winters, especially during Makar Sankranti/Uttarayan – Festival of Kites. In Gujarat it is called Uttarayan, while in Maharastra it is Makar Sankranti, Pongal in Tamil nadu and Maghi in Hariyana, Himachal and Punjab. By whichever name it is called, all are festivals of harvest and above all, all the festivals celebrate different varieties of food. Varieties of chikkis includes peanut chikki, til chikki, dry fruits chikki, and many more.
Til ki Chikki is a healthy snack option prepared with sesame seeds and jaggery. We have mentioned in our recipe of peanut chikki that the tricky part in any chikki recipe is cooking the jaggery syrup correctly. Same is the case here. Once you get the perfect consistency of the syrup, rest of the part is simple.
Do have a look at our Sweets & Desserts Recipes
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Til Chikki Recipe
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Ingredients (1 cup = 240 ml)
- 1 cup sesame seeds/til
- ¼ cup jaggery
- 1 teaspoon ghee/clarified butter + ghee for greasing
- Grease a flat surface or reverse side of a big plate and rolling pin (belan) with ghee and set aside.
- Heat a broad pan and dry roast sesame seeds/til on low to medium heat, stirring continuously for about 5-6 minutes. Remove from pan and allow it to cool.
- In a thick bottomed pan, heat ghee on a medium flame.
- Reduce the flame and add jaggery. Keep stirring continuously on a low flame till the mixture thickens and jaggery changes its colour. Turn off the heat.
- To check whether the syrup is ready put a small drop of jaggery in a bowl of cold water. If it turns into a solid drop, the syrup is ready. It should be crisp and easy to break. It should not be chewy or sticky. Otherwise, cook for a few more minutes and again check the consistency by the same method.
- Now add roasted sesame seeds and mix till they are properly coated with the jaggery syrup.
- Pour over the greased plate and spread evenly using a greased rolling pin.
- While it’s hot, cut it into square pieces with a knife.
- When it gets cooled, break it into pieces and store chikki in an air tight container.