Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dessert

Til Chikki

Traditional 4. Til Chikki recipe

🧺 Ingredients

• Jaggery (gur): 200g, crushed
• Sesame seeds (til): 100g (¾ cup), white
• Ghee: 15ml (1 tbsp)
• Salt: pinch
• Peanuts (roasted, unsalted): 100g, coarsely crushed

👩‍🍳 How to make Til Chikki

1. Dry roast sesame seeds in a heavy-bottomed pan on low heat for 4-5 minutes, stirring constantly.
2. Sesame seeds should turn light golden and become fragrant.
3. Don't let them brown too much or they become bitter.
4. Transfer to a bowl. Keep warm (don't let cool).
5. In the same pan, add ghee on medium heat (20 seconds) until melted.
6. Add crushed jaggery. Stir constantly on medium heat.
7. Jaggery will melt and start bubbling (3-4 minutes).
8. Continue cooking, stirring frequently, until jaggery reaches hard-ball stage:
9. Test: Drop a small amount in water. It should form a hard ball that breaks when you bite it.
10. Use thermometer if available: 130-135°C.
11. Visual cue: Jaggery becomes darker brown, stops looking grainy, becomes glossy.
12. This takes about 8-10 minutes of cooking from when jaggery melts.
13. Quickly add toasted sesame seeds and crushed peanuts. Add salt. Stir very well (30 seconds) to combine thoroughly.
14. Immediately pour onto a greased tray (or marble surface) lined with parchment paper.
15. Spread quickly with a buttered spatula—don't press down hard, let it spread naturally.
16. Let cool at room temperature for 10-15 minutes. It will harden.
17. Once completely cool, break into pieces with your hands (creates rustic chunks).
18. Store in airtight container.
19. Jaggery: Glossy, darker brown, at hard-ball stage
20. Mixture: Combines quickly with seeds/peanuts (if too cool, won't mix well)
21. Cooled: Very hard, breaks cleanly

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