Til Chikki Recipe

This Til Chikki recipe is the classic way to make these yummy winter desserts. This chikki is usually eaten during harvest festivals such as Makar Sankranti and Lohri. It’s also known as Til Gajak and Sesame Brittle. In this Til Chikki recipe, I am using only 3 ingredients and the process below is very easy for anyone to follow.

Til Chikki – Recipe Video

CLICK HERE to subscribe to my YouTube channel and check out all my yummy recipes.

til chikki photo

til chikki close up

Ingredients For Til Chikki Recipe

  • 1 cup (160g) til/ sesame seeds
  • 1 cup (227g) gud/jaggery
  • 1 tablespoon ghee/ clarified butter

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Til Chikki Recipe

  1. Grease the rolling pin and board/plate on which you will will spread the chikki with ghee and keep it aside.
  2. In a heavy bottom pan over medium heat dry roast the sesame seeds for 3-4 minutes till they turn slightly golden brown in colour and release a nutty aroma. Transfer them on a plate
  3. In the same pan over medium flame add ghee, once it melts add the roughly chopped jaggery and while stirring it constantly cook till the jaggery melts completely. (around 3-4 minutes)
  4. It will start forming bubbles and become slightly dark in colour. Now check the consistency of the jaggery by adding few drops of it in cold water. It should form into a soft ball. (don’t over cook it)
  5. Now turn the flame low and add the sesame seeds and mix till well combined.
  6. Immediately transfer the mixture on the greased board and let it cool down for couple of minutes.
  7. Now with the help of a rolling pin, roll it evenly and then cut the chikki into pieces.
  8. Cool down completely for 3-4 hours on a plate before storing it in an air tight container.
  9. Store in an air tight container at room temperature for upto 2 months.

Recipe Notes For Til Chikki

  • Don’t over cook the jaggery or the til chikki will become bitter and hard.
  • Don’t roll the chikki while it is still very hot, else the mixture will stick to the rolling pin
  • Til chikki is neither too soft nor hard. The right consistency is very important. If the jaggery will be under cooked then the chikki will stick to your teeth, if it will be over cooked then it will become very hard. So make sure to cook it on medium flame till it gets the right consistency.
  • Make cut marks while the til chikki is still warm.
  • After putting the cut marks if the chikki has firmed up a lot and you are unable to remove the pieces from the plate then put the plate under the flame for 5 seconds and remove the chikki pieces. It will come out easily.

Step By Step In Pictures For Making Til Chikki Recipe

  1. In a heavy bottom pan over medium heat dry roast the sesame seeds for 3-4 minutes till they turn slightly golden brown in colour and release a nutty aroma.

2. In a pan over medium flame add ghee.

3. Add chopped jaggery.

4. Stir it continuously till it melts.

5. The jaggery will start getting boils.

6. It will changes it colour and become slightly darker.

7. Lower the flame and check the consistency by putting few drops in water, it should form a soft ball consistency.

8. Now add the roasted sesame seeds.

9. Mix till everything is well combined.

10. Take a board or plate on which you will spread the til chikki and grease it with ghee.

12. Immediately pour the mixture on the board.

13. Let it cool down for couple of minutes and then roll it with a rolling pin.

14. With a sharp knife make cut marks and then let it cool down completely.

15. The crunchy til chikki is ready.

16. Let it cool down completely in a plate for 3-4 hours and then store in an air tight container for upto 2 months.

til chikki is ready to serve

CLICK HERE to subscribe to my channel for more such yummy recipes.
Next Recipe:

Write a Comment

Your email address will not be published. Required fields are marked *