In this post, sharing Til ki Chikki recipe with detailed step by step photos and video.
Ingredients for Til ki Chikki
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I’ve used white and black sesame seeds to make it and love how they looked. You can definitely make it with just white sesame seeds too!
Both til and gud are considered good for eating during the winter season due to their heat-inducing properties which help keep the body warm against the cold and also provide a boost of energy that is much needed during those dull winter days.
But you can definitely make this til gur ki chikki any time of the year as a sweet threat.
It is made of jaggery and the main ingredient like peanuts, dry fruits, sesame seeds, or a combination or mix of all.
Sesame seeds are known as til in Hindi and jaggery is known as gud so when chikki is made with sesame seeds and jaggery it’s called til gud chikki.
Til Chikki is also known as Tilachi Chikki in Marathi, Til Gajak or Til gur ki chikki in Hindi (North India) and sesame seeds bar in English.
Til chikki recipe is really easy to make. Just mix the sesame seeds with the jaggery syrup, spread it thin, and cut into squares while the mixture is still warm. Once it has cooled, break it into pieces to make brittles or chikki.
Isn’t that easy!! Let’s see how to make til chikki recipe in detail. Be sure to read all the tips and watch the video before you make it!!
Sesame seeds - I’ve used both white sesame seeds and black sesame seeds for this recipe. Either or could work.
Black sesame seeds are unhulled and hence have more nutrients, strong flavor, and are crunchier, and nuttier than white sesame seeds which are sweeter and mild.
Thus the blend adds a nice flavor and crunch as well as enhances the overall look of this chikki.
Jaggery - It is also known as gul in Marathi and gud or gur in hindi. Use good quality jaggery. I’ve used natural jaggery for this recipe.
In addition to these two, the other ingredients are
Cardamom powder - optional and can be skipped but definitely recommend adding as it provides a nice touch of warmth and flavor to this nutty dish.
Ghee - Indian clarified butter helps provide a wonderful shine to the chikki. Little goes a long way. Skip to make it vegan.
2 - Once they are toasted, you can see the start to splutter and white sesame seeds will also turn slightly golden brown in color.
3 - Take them off the heat and transfer sesame seeds to a clean dry bowl or plate so they don’t cook further. Add cardamom powder to it.
4 - Mix well and keep aside.
6 - Keep stirring continuously till the jaggery melts and starts bubbling.
7 and 8 - Add ghee and keep stirring until jaggery turns frothy and the color changes to a slightly dark amber color. (texture and color almost looks like whipped coffee)
9 - At this point take a small bowl of cold water and drop a few drops of jaggery into it to see if it has reached the hardball consistency.
10 - If it hardens and breaks easily like candy without any stringy consistency that means the syrup is ready. The hardened jaggery should be brittle and not soft.
You can also check by tasting the hardened jaggery to see if it sticks to your teeth in which case you can cook for a couple of mins and do the water test again.
Do not cook past the hardball consistency as the jaggery will burn, taste bitter, and give a very dark amber color.
12 - Mix until well combined.
These next steps should be done quickly and while the mixture is still warm.
13 - Turn off the heat and immediately transfer the mixture to one parchment paper.
14 and 15 - Cover it with the second parchment paper and using a rolling pin, spread the mixture as thin as you like but not too thin. I like to keep it ¼ inch thick.
16 - Cut into 1-inch squares while it is hot. Allow to set about 5-10 mins or as long as needed and then break to separate the squares. They should snap off easily.
Til Chikki is ready! Store in an airtight container and enjoy for up to a month.
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