- Heat a pan on medium heat. Add 200 grams of sesame seeds to it. Dry roast for around 4 minutes, stirring continuously until the seeds start to splutter. Do not brown them else they will taste bitter. Transfer roasted seeds to a plate. To the same pan now add 2 teaspoon melted ghee along with 200 grams of soft jaggery. Stir and let the jaggery melt completely.
- Once the jaggery melts, set the heat to the lowest setting and let the syrup cook. Remember the heat should be at the lowest, you don't want to burn the jaggery. Cook the syrup until it reaches 300 F on your kitchen thermometer. If you don't have a kitchen thermometer, drop some syrup in a bowl filled with water. It shouldn't spread when you drop it in water. Then if you try to break that syrup with your fingers, it should snap and should not be soft or form any strings. You can also bite it and it shouldn't stick to your teeth. That's the correct stage.
- It took me 10 to 11 minutes after adding jaggery to the pan to reach this stage (heat was at lowest after the jaggery melted). It can take more or less time depending on the thickness of the pan and the intensity of heat. At this point, add 2 small pinches of baking soda (optional but improves the texture of chikki so I recommend it). Stir in the toasted sesame seeds and turn off heat. Using a spatula, start mixing the sesame seeds with the syrup, mix aggressively and quickly since this mixture starts to harden pretty quickly. Mix until all the sesame seeds are well coated with the syrup.
- Immediately, transfer the mixture onto a parchment paper. Place another sheet of parchment paper on top and roll while it is still warm. I rolled the mixture into 1/6-inch thickness. Thinner you roll, crispier it will be. Peel the top parchment paper carefully. Then using a knife make markings, do this while it's still soft and not set. This will make it easier to break the chikki later on. I wanted around 2-inch squares so I marked accordingly. Let it set for 30 to 60 minutes at room temperature. Once it has set completely, break the strips first and then break each strip into squares. The markings we did before makes it easier to break them. Store in an airtight container.
Til Chikki is a brittle made with sesame seeds and jaggery and especially popular in northern Indian during winters! It’s easy to make at home with only 2 main ingredients. It keeps good for weeks in an airtight container and makes a nice snack or a little treat when the sweet cravings kick in!
Til chikki
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#sweets
#FoodismRepublicRewind
By Pooja Gujarathi
Feb, 5th
722
Servings
30 persons
Cook Time
50 minutes
Ingredients
0 - 3
Ingredients
- 200 grams sesame seeds
- 2 teaspoon ghee
- 200 grams jaggery
