Til Chikki

4/5 stars  100% LIKED IT    7 REVIEWS ALL GOOD

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A nutritious treat for to-be moms, as the winning combo of sesame seeds and jaggery gives a good boost of iron, which is required to maintain healthy haemoglobin levels. Pop a Til Chikki into your mouth whenever you feel nauseous, and you are sure to feel better instantly. When making this chikki, follow the procedure exactly, as it is important to cook the jaggery to the right stage for a perfect outcome. In the early stages of pregnancy, when til is avoided, you can other options like peanut or almond chikki.

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Til Chikki recipe - How to make Til Chikki

Preparation Time:    Cooking Time:    Total Time:     Makes 16 pieces
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  1. Heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside.
  2. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
  3. Switch off the flame, add the roasted sesame seeds and mix very well.
  4. When the mixture is ready, put the entire mixture over the back of a greased thali or a smooth stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
  5. Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
  6. Allow it to cool completely. Once cooled, store in an air-tight container.

Nutrient values per piece
Energy 54 kcal
Protein 1.0 gm
Carbohydrate 5.9 gm
Fat 2.9 gm
Fibre 0.9 gm
Vitamin A 7.6 mcg
Calcium 85.3 mg
Iron 0.6 mg

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook

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Til Chikki
 on 01 Mar 16 09:15 PM

your recipe is very quick easy n tasty as well.but my chikki was good in taste but it became stiff.not able to take bite easily
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Tarla Dalal    Hi Deepika, As we all know chikki making is an art and comes perfect with practice, little bit of extra cooking of jaggery will make the chikki hard to bite. So timing is very important Try it once more and we are sure you will succeed.
02 Mar 16 05:22 PM
Til Chikki
 on 02 Feb 16 06:09 AM

Any solution for removing hard rock sticky sankadi from thali??? Please help.
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Tarla Dalal    Hi Komal, To remove hard sukhdi is definitely a task, heat the thali on an open flame slightly and try, it should loosen a little.
02 Feb 16 09:23 AM
Til Chikki
 on 16 Jan 16 10:40 AM

CB - so yummy and so fresh compared to the store bought stuff! I may have over heated my jaggery as the texture was crumbly, but will hopefully get it right with practice. One question, my chikki was delicious when I made it yesterday. I transferred it to a jar after it had cooled but today it tastes bitter. Any idea why?
Til Chikki
 on 11 Jan 16 03:30 AM

Can we make this Tok Chikki, without using ghee?
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Tarla Dalal    Indira Adhia , we would not suggest to make it without using ghee, do follow the exact recipe and the taste will be great. Do let us know how you enjoyed it.. Happy Cooking !!
11 Jan 16 12:49 PM
Til Chikki
 on 31 Dec 14 01:07 PM

The look and texture of the chikki is just perfect! so much like we buy from the stores. The jaggery and til are also in proper proportion. It is not too sweet but not too bland. This crisp chikki has an amazing taste of til..
Til Chikki
 on 17 Jan 12 02:51 AM

Til Chikki
 on 10 Dec 10 10:50 PM