Til Chikki also called Til Gajak or Tilgul. It is favorable during winter because of it has health benefits. This sesame Chikki and Til Ladoo is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.

Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.

There are also lots of sweet memories attached with this Til Chikki. When I was a kid my grandma would make Til Chikki in the form of ladoo during Makar Sankranti. But the most excited thing is, she would keep 50 paisa or 1 rupee coin inside the ladoo. So, I was always thrilled while eating ladoo and waiting for what’s I am getting? 50 paisa or 1 rupee!!! I also used to share these ladoos with my friends. I really missing those days now.

Ingredients:

• 1½ cup Sesame Seeds (Til)
• 1 cup Grated Jaggery
• 2-3 tbsp Broken Cashew
• ½ tsp Cardamom Powder
• 2-3 tbsp Slivered Almonds-Pistachios
• 1-2 tsp Rose Petals (optional)
• 1 tbsp Ghee
• 1 tbsp Water

Method:

1. Roast the sesame seeds in a kadhai or pan on low flame for about 5 minutes until they turn slightly golden. Transfer them to a plate and keep aside.

2. Take a large steel plate or baking sheet, grease it lightly with a few drops of ghee, and keep aside.

3. In the same kadhai, add the grated jaggery, ghee, and water. Cook on medium flame until it starts bubbling. Lower the flame and cook for 2 to 3 minutes, stirring continuously. To check the consistency, drop a few drops of the jaggery syrup into a bowl of water. If it forms a hard candy like texture, the syrup is ready.

4. Add the roasted sesame seeds, cashews, rose petals, and cardamom powder. Mix quickly and thoroughly.

5. Switch off the flame and immediately pour the mixture onto parchment paper or the greased plate. Sprinkle slivered almonds, pistachios, and dried rose petals on top. Spread the mixture evenly using a bowl while it is still warm, as it is easier to spread at this stage.

6. If using parchment paper, cover it with another sheet of parchment paper and roll it out to form an even and thin layer.

7. While the mixture is still warm, mark or cut it using a knife or pizza cutter. Let it cool for 10 to 15 minutes until it hardens.

8. Once completely cooled, break the chikki into pieces and store in an airtight container.

Tips:

• Always roast sesame seeds on low flame to avoid bitterness.
• Jaggery syrup must reach hard candy stage or chikki will turn chewy.
• Work quickly after mixing as the mixture sets fast.
• Cut the chikki while warm for clean and even pieces

Binjal Pandya

Til Chikki

Til Chikki also called Til Gajak or Tilgul. Til Chikki is favorable during winter because of its health benefits. Til Chikki is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra.

This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 7

Course: Appetizer, Snack, Sweet

Cuisine: India

Ingredients Method Notes

Ingredients

  

• 1½ cup Sesame Seeds Til
• 1 cup Grated Jaggery
• 2-3 tbsp Broken Cashew
• ½ tsp Cardamom Powder
• 2-3 tbsp Slivered Almonds-Pistachios
• 1-2 tsp Rose Petals optional
• 1 tbsp Ghee
• 1 tbsp Water

Method

 

Roast the sesame seeds in a kadhai or pan on low flame for about 5 minutes until they turn slightly golden. Transfer them to a plate and keep aside.

Take a large steel plate or baking sheet, grease it lightly with a few drops of ghee, and keep aside.

In the same kadhai, add the grated jaggery, ghee, and water. Cook on medium flame until it starts bubbling. Lower the flame and cook for 2 to 3 minutes, stirring continuously. To check the consistency, drop a few drops of the jaggery syrup into a bowl of water. If it forms a hard candy like texture, the syrup is ready.

Add the roasted sesame seeds, cashews, rose petals, and cardamom powder. Mix quickly and thoroughly.

Switch off the flame and immediately pour the mixture onto parchment paper or the greased plate. Sprinkle slivered almonds, pistachios, and dried rose petals on top. Spread the mixture evenly using a bowl while it is still warm, as it is easier to spread at this stage.

If using parchment paper, cover it with another sheet of parchment paper and roll it out to form an even and thin layer.

While the mixture is still warm, mark or cut it using a knife or pizza cutter. Let it cool for 10 to 15 minutes until it hardens.

Once completely cooled, break the chikki into pieces and store in an airtight container.

Notes

• Always roast sesame seeds on low flame to avoid bitterness.
• Jaggery syrup must reach hard candy stage or chikki will turn chewy.
• Work quickly after mixing as the mixture sets fast.
• Cut the chikki while warm for clean and even pieces