Til Chikki


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Making chikki is a tricky process and you may find yourself wasting a batch or two till you get the hang of it. Once you are able to make chikki easily, then you can make larger quantities at one time and store them in an air-tight container. You can also use other ingredients like peanuts, almonds and cashew for more variations of chikki. I chose "til" as it is the most nutritious. Til chikki is very nutritious because of the combination of sesame seeds and jaggery, both of which are good sources of iron. Whenever you feel nauseous, have just one piece and you will feel better. Til is also a good source of protein and iron.

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Makes 10 pieces.
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Ingredients


1/2 cup sesame seeds (til)
1/3 cup jaggery (gur)
1 tsp ghee

Other ingredients
1/2 tsp ghee for greasing

Method
  1. Roast the sesame seeds till they are light golden in color. Cool and keep aside.
  2. In the meantime, grease the back of flat thali with a little ghee and keep it aside.
  3. Heat the ghee in a pan and add the jaggery to it.
  4. Simmer over a slow flame till it caramelises and forms a hard ball when you add a drop in cold water.
  5. Add the roasted til and mix it thoroughly with the melted jaggery. You may need to put out the flame during this process.
  6. When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone surface. Roll it out into thin sheets using a greased rolling pin.
  7. When cool, cut into square pieces. Store in an air-tight container.

Tips
  1. A special variety of jaggery is available at some grocery stores that is used in the making of chikki.
  2. It is dark brown in colour and is soft in texture. If that is not available, you can use regular jaggery.
Nutrient values per piece
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
12 gm57 kcal 1.1 gm6.3 gm3.1 gm8.1 mcg0.0 mg91.0 mg0.7 mg0.0 mcg0.2 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
2 reviews received for Til Chikki
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 Reviewed By
Eat to liveJanuary 17, 2012


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Reviewed January 17, 2012by Eat to live

   


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Reviewed December 10, 2010by Foodie#388145

   


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