Sesame chikki recipe | Til chikki recipe
Sesame chikki recipe with detailed photo and video. A flavorful dessert recipe mainly prepared with sesame seeds and melted jaggery which basically helps to shape it. it is typically prepared during the celebration of makara sankrathi festival and is exchanged between friends and family. the recipe is commonly refereed as til chikki but also known as tilgul, til gur patti, gajak recipe.
Ingredients
- 1 cup Sesame seeds (Til) 100 gms
- 1 cup Grated jaggery (gud pieces) 100 gms
- 2 tablespoon Ghee
- 1 teaspoon Oil
Instructions
- Heat a kadhai or pan on medium flame and add sesame seeds to it and roast the sesame seeds continuously till it becomes light brown and releases a nice aroma.
- Take out the roasted sesame seeds and keep them on a separate plate.
- Now, add 2 teaspoons of ghee to the kadhai or pan then add pieces of jaggery to it. Jaggery will start to melts, cook it for 1 minute while stirring with a ladle or spoon.
- When jaggery melt completely, keep the gas flame very slow and take some water in a bowl, now pour some drops of melted jaggery and check if jaggery drops break easily. Then it's done but if jaggery drops still sticky then it needs a little bit more to cooking.
- Reduce the flame and add sesame seeds to the melted jaggery and mix until combine properly.
- Grease rear side of steel plate with oil.
- Remove chikki mixture from kadhai with a ladle and pour it on the greased steel plate.
- Grease the rolling pin with oil, roll the mixture as thin as you want by giving pressure to the mixture of til gud chikki.
- Cut a mark on the rolled til gud chikki according to the size of your choice with a knife. Keep aside til gud chikki for 5 minutes.
- After it cools, remove the Til gud chikki from the plate with the help of a knife. Delicious Til gud chikki is ready. This Til gud chikki can be eaten for 1 to 2 months.
Notes
1 - If chikki pieces sticking tightly to the plate while removing, then heat the plate a little bit. Then Chikki pieces can be removed very easily from the plate.
2 - In this recipe, you will have to work fast because chikki will not be formed when the jaggery cools.
3 - Cardamom powder can also be added to it for taste.
4 - Do not over roast the sesame seeds, they become bitter in taste.
5 - If you want, you can also grind sesame seeds lightly.
6 - The mixture should remain hot, the cold mixture will freeze and there will be difficulty in rolling the mixture thin.