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You are here: Home >> Sweets >> Til Chikki (Sesame Brittle)

Til Chikki (Sesame Brittle)

January 7, 2014 by Darshita Lakkad 4 Comments



Til Chikki (Sesame Brittle) is made of Sesame seeds, jaggery and ghee, So Til Chikki is nutritious and tasty winter recipe. This is one of popular chikki version. This Crunchy sesame brittle, so easy to make. Sesame seed and jaggery iron rich, and with ghee it become energy bar. You can use Honey instead of jaggery also.

Til Chikki or Tal Sakri is Makarsankranti (Uttarayan) recipe.

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Til Chikki (Sesame Brittle)

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Til Chikki (Sesame Brittle)

Ingredients

  1. 1 Cup Til (sesame seeds)
  2. 1.5 cup Jaggery
  3. 1.5 tbsp Ghee

Instructions

Roast til.
Heat ghee in a pan at slow flame.
Add jaggery and cook till color change & appears thick
Add roasted til in it.
Mix well. Remove from flame.
Grease platform with ghee.
Spread the mixture on it.
Roll out like thick roti while it is still hot.
When it becomes cool, cut into small pieces.
Store in air tied container for 15-20 days.
3.1

Filed Under: Feature, Sweets, Winter Special Tagged With: Makarsankranti, Sesame Brittle, Tal Sakri, Til Chikki, Uttarayan Recipe, Winter Recipe

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Reader Interactions

Comments

  1. indra

    January 27, 2014 at 11:23 am

    like the word Gujaratan !

    like the authenticity of your recipes !

    All the best from Melb, Australia

    Reply
    • Darshita Lakkad

      January 27, 2014 at 1:54 pm

      Thank You! – Keep Visiting 🙂

      Reply
  2. Ram Virani

    January 17, 2020 at 7:46 pm

    In terms of health til chikki is best in winter.I love to eat til chikki. Thank You for the detailed recipe.

    Reply
  3. Chetana

    January 18, 2020 at 6:34 pm

    Hi Darshita

    Good recipe! The only question is why so much ghee? I made it as per your recipe but ended up draining out the excess ghee.

    Thank you!
    Chetana

    Reply

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Recipes with Images by Darshita Lakkad is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at Gujarati Recipes.
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