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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 Chikki or almond chikki.
Alo try other chikkis like Cashew Chikki , Mixed Til Chikki , Oats and Walnut Chikki and Kurmura Chikki .
- 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.
- 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.
- Switch off the flame, add the roasted sesame seeds and mix very well.
- 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.
- Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
- Allow it to cool completely. Once cooled, store in an air-tight container.
Til Chikki Video by Tarla Dalal
Til Chikki recipe with step by step photos
Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Chikki can be made with a myriad of ingredients like puffed rice, peanuts, chana dal, dry fruits etc. The sticky agent also, the sweetner is generally in the form of jaggery and sugar. While some chikkis are difficult to make, some like the murmura chikki are very easy. Listing down some popular chikki recipes from our website :
For til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home, first grease the back of a 250 mm. (10”) thali and a thick rolling pin using little ghee. Keeping this greased thali and rolling pin ready is important as once the mixture has been cooked, it has poured on the greased thali immediately. Instead of a thali you can also grease a smooth platform. Use of a thick rolling pin is necessary for giving uniform pressure while rolling. Keep this aside.
Then select good quality of sesame seeds. Choose seeds which are tiny, flat oval seeds with a nutty taste and a delicate crunch. Also, the seeds should be free from dust, stones or debris.
Place around ¾ cup of sesame seeds in a deep non-stick pan. Using a deep non-stick pan is necessary for ease of mixing of all the ingredients one by one.
Dry roast the sesame seeds on a medium flame for 5 to 6 minutes. After 3 minutes you will notice that the sesame seeds starts crackling and browning. After 5 minutes check if the seeds have browned well. You will have to make your own judgement to cook for 5 minutes or 6 minutes, depending on how well they have browned.
Switch off the flame and transfer the roasted sesame seeds onto a flat plate for cooling, This is to avoid the sesame seeds from cooking further.
Continue making the til gur ki chikki, by heating ghee in the same deep non-stick pan.
Once the ghee melts, add ½ cup of jaggery. These are the final 2 ingredients of 3 ingredient til ki chikki.
Mix well using a flat ladle and cook on a medium flame for 2 to 3 minutes, while stirring continuously. The jaggery should melt completely but not blacken and burn.
Switch off the flame at this stage. This is necessary to avoid the jaggery from being over-cooked. Add the roasted sesame seeds to it.
Mix it very well using the same flat ladle. The jaggery and sesame seeds should blend very well to make til gur ki chikki.
Immediately pour 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.
Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife. You can even out the edges first so you get all uniform square shaped pieces. This cutting into pieces has to be done before the mixture cools down.
Allow til gur ki chikki to cool completely.
Finally scrape with a flat ladle to get til chikki pieces.
If you like til chikki, also try other recipes for Makarsankranti like Mixed Til Chikki and Til and Dry Fruit Chikki.
If you like Til Chikki, then also try other chikki recipe like Kurmura Chikki. See detailed recipe of Kurmura Chikki. Learn how to make Kurmura Chikki.
5 tbsp chopped jaggery (gur)
2 cups puffed rice (kurmura)
1 tsp ghee
Heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside.
Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Switch off the flame, add the puffed rice and mix very well.
When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
Allow it to cool completely and store in an air-tight container.
Nutrient values (Abbrv) per piece
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