Til Papdi Chikki, Makar Sankranti Recipe
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 9959 times
Papdi chikki is a type of chikki that’s really thin. This not only makes it attractive to look at, but also gives it a superbly crisp and exciting mouth-feel.
A specialty that’s made during Sankaranthi, the Til Papdi Chikki is a delightful treat that’s made with sesame seeds along with a dash of almonds and a sprinkling of cardamom powder.
We have made this chikki with the sesame seeds used for making chikki – it is commonly available in all shops. At step 4, make sure you cool the mixture only for a few seconds and proceed immediately; else you will not be able to roll it if it cools too much.
You can also try other chikkis like the Peanut Chikki and Mixed Til Chikki .
- Heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 2 minutes. Transfer the sesame seeds on a plate and cool completely.
- Put the sugar in the same broad non-stick pan, once it start melting, tilt the pan till the sugar melts completely. It takes approximately 4 minutes.
- Add the sesame seeds, almond slivers and cardamom powder, mix well and cook on a medium flame for 1 minutes, while stirring continuously.
- Immediately put the mixture on a greased rolling board and wait for a few seconds.
- Then roll it into a 250 mm. (10”) diameter circle using a greased rolling pin till it is really thin. If you find it difficult to roll then keep greasing the rolling pin.
- Cool it till it is firm.
- Lift is carefully using a flat steel spatula and cool again completely.
- Then roughly break them into pieces.
- Serve or store in an air-tight container. Use as required.
- The sesame seeds we have used are the one you get for making chikki.
Nutrient values (Abbrv) per piece
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