- Dry roast the sesame seeds in an open pan, till they swell up and start spluttering. Transfer the seeds to a plate.
- Crush the jaggery into smaller pieces. In the same kadai add ghee and the jaggery on medium flame till the jaggery melts completely.The jaggery would froth and the colour would slightly change.
- Check the consistency, by dropping ¼ tsp of the syrup into a bowl of water, it should form a hard ball and should be crunchy when you either bite it or try breaking it. That's the consistency we are looking for. If it's soft or disintegrates in the water then heat the mixture till it reaches the hard ball consistency.
- Stop the flame and add the roasted sesame seeds and rose water. Mix well till the syrup coats the sesame seeds well.
- Working quickly, pour the mixture over butter paper or a steel plate greased with ghee.
- Using a greased spoon or silicon spatula flatten the chikki mixture
- Sprinkle the dry rose petals and pistachios over the chikki and roll it till you get an even block of chikki. Quickly cut the chikki into desired shapes with a knife. Allow it to completely cool. Store in an airtight container and keep upto a month.
I love chikki but rarely make it. This entire process took not even 30 minutes and just 3 ingredients and yielded such delicious and perfect chikkis. No more store bought chikkis ever!
Sesame Rose Chikki
By Shradha Nema
Jan, 13th
613
Servings
15 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- 1 cup white unpolished sesame seeds
- 1 cup organic Jaggery
- 1 tsp rose water
- Chopped pistachio and dried rose petals for garnis
Instructions
Notes/Tips
Roast sesame seeds in batches. It splutter a lot so cover it with a lid while roasting.
