Til Chikki – Sesame Brittle

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Winter is the time when we try to keep our self, warm from outside as well as inside. Hot Coffee, curries, and soups are everyone’s favorite, and so are some snacks and sweets. With a festival like Makar Sankranti just around the corner, no one can resist the sweet and crunchy ‘TilChikki’ also known as Sesame Brittle. This sweet and crispy chikki are usually made with jaggery and sometimes sugar, and mixed with Til. Til/Sesame seeds are very healthy and are used in varied dishes.

These tiny looking seeds are rich in several B Vitamins and minerals like iron, magnesium, calcium, phosphorous and zinc. Sesame seeds help in digestion, ease constipation as it is loaded with fiber, builds strong bones, and inflammation. And when these sesame seeds are combined with the goodness of Jaggery, healthy yet delicious treat is made. I have learned this recipe from my Mom-in-law, and after many trial and errors, finally, I have succeeded in getting the perfect crispy Til Chikki.

Ingredients:

  • 1 Cup Til (White Sesame Seeds)
  • 1 Cup Gur (Jaggery)
  • 1 Tbsp. Ghee (Clarified Butter)

Method:

  • Heat a deep non-stick pan and dry roast the Til/ Sesame seeds over medium heat. Keep stirring till you hear the crackling sound. Remove in a bowl and keep them aside.
  • In the same pan, add ghee and jaggery.Mix well and heat the jaggery on medium heat. Stir continuously while the jaggery is melting. Once the jaggery is melted a lot of bubbles will be seen.
  • After a while, the jaggery will start getting caramelized and change color.
  • Now to check whether the jaggery is ready, add a couple of drops of melted jaggery in a bowl of cold water. If the jaggery in the water is soft or sticky, the jaggery needs to be cooked for a little more while. And if the drops turn crispy and breakable, that means jaggery is ready.
  • Now, turn off the heat and add the roasted sesame seeds to the melted jaggery and stir quickly till all gets incorporated.
  • Transfer the mixture on to a greased flat surface or a rolling board. Quickly roll the mixture into a thin disc using a greased rolling pin.
  • While the mixture is still hot, make horizontal and vertical cuts to make square pieces of about 1.5 in.x1.5in.
  • Once it cools completely, separate the pieces and store them in an airtight container.
  • Til Chikki is ready to enjoy.

Useful Notes:

  • The same method can be used to make different varieties of chikki’s like Peanut Chikki, Roasted Bengal Gram Chikki, Puffed Rice Chikki, Desiccated Coconut Chikki, and even special chikki made out of Cashew, Almonds, Pistachios.
  • Jaggery will take time to melt if they are big pieces, so grate or break the Jaggery into small pieces before adding into the pan to speed up the melting process.
  • Jaggery burns too quickly, so keep an eye on it and stir continuously.
  • Check the melted Jaggery in water to get the perfect crispiness into chikki’s(brittles).
  • The chikki mixture turns hard on cooling, which can make difficult to cut into pieces, so make desired pieces when it is still hot.
  • Do not worry if you don’t get the perfect square shape, the chikki’s will be still delicious to munch on.
  • Sugar can be substituted instead of jaggery.