- 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
Ingredients
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.