Til Chikki is a crispy sweet treat which has a mix of jaggery and til or sesame seeds. It is delicious and quick to make. Here is how to make it at home.
There are many different desserts and sweets that we prepare in India for festivals and celebrations. Don’t you agree with me? While some like the jalebi and ladoo are common, some others such as Aate Ka Halwa and Kesar Malai Peda are rarely prepared.
Just like Diwali and Dussehra, which have special sweets done for the occasion, the spring season also marks the festival of Holi or Makar Sankranti in Maharashtra. Which is your favourite festive treat?
About the recipe
Chikki made from till are very nutritious. Hence, my favourite chikki recipe is of til chikki that has sesame seeds. Til ki chikki has a fine mix of jaggery, sesame seeds made by placing a pan that is used to cook ghee and mixture of sesame jaggery with ghee on heat. Finally when the mix cools down the roll is made and the till chikki get ready to be served.
This is a grand celebration in all parts of India, with kite flying and preparation of food from fresh harvest. Gujarati homes celebrate the festival of kites or uttarayan with preparation of a special sweet from sugar or jaggery and dry fruits, known as Chikki.
This crispy sweet treat which has sugar as the base, is made with a mix of peanuts, dry fruits and til. Til or Sesame Seeds Chikki is delicious. It is quick to make, nutritious and is wonderful to be exchanged with friends and family.
Using the same ingredients, til ladoo can also be prepared. What differs, is the way it is rolled and shaped. Til is also used in a variety of dishes, including Til Vale Sookhe Aloo. Here is how to make it.
Crispy Til Chikki
- 1 tablespoon Ghee
- 1 cup Til
- 1 cup Sugar
- 2 tablespoon Pistachios (Silvered)
- 2 tablespoon Almonds (Silvered)
- Dry roast the til until slightly browned.
- Keep aside.
- Grease a clean surface with ghee.
- Heat ghee in a pan.
- Add sugar and cook on medium heat until sugar melts.
- Add the roasted til and mix well.
- Now add pistachio and almonds and mix well.
- Transfer the mixture on the greased surface and roll immediately to make a thin chikki.
- You will have to be very quick while transferring the mixture and rolling it otherwise it will set very soon.
- Using a sharp knife, make cutting marks on the chikki.
- Let the chikki rest for 20-30 minutes on the surface.
- Break into pieces and store in an airtight container for up to month.
Please suggest on how I can roll the hot mixture.. I would love to try this out but I do not know how to roll it out..
Use a rolling pin and slightly wet your hand if the mixture feels too hot.