Photo: Billjones94 · CC0 · Wikimedia Commons

Punjab · Snack

Til Chikki

Traditional 42. Til Chikki recipe

🧺 Ingredients

• 1 cup white sesame seeds (til)
• ½ cup jaggery (gur), grated or chopped
• 1 tbsp ghee
• ¼ tsp salt

👩‍🍳 How to make Til Chikki

1. Dry roast sesame seeds (5 mins, medium-low heat): In heavy-bottomed pan, add sesame seeds. Stir constantly for 4-5 mins over medium-low heat—seeds should become aromatic, golden, slightly darker (don't burn—they burn quickly). Cool briefly in pan (1 min).
2. Prepare pan (2 mins): Grease a shallow metal pan or aluminum foil with ½ tsp ghee. Set beside stove.
3. Melt jaggery (5 mins, medium-high heat): In separate pan, add ½ cup grated jaggery, remaining ½ tbsp ghee. Heat on medium-high, stirring constantly. Jaggery will melt, then begin to boil. Monitor carefully—jaggery goes from liquid to hard-crack stage quickly.
4. Test hardness (2 mins): When jaggery is melted and golden (4-5 mins cooking), drop tiny amount into cold water. If it hardens immediately and snaps (hard-crack stage), jaggery is ready. Remove from heat immediately.
5. Combine seeds & jaggery (1 min): Add roasted sesame seeds, salt to melted jaggery. Stir rapidly for 10-15 secs—mixture will thicken, become thick, uniform.
6. Set chikki (2 mins): Immediately pour mixture onto greased pan. Flatten with greased spoon. Cool 5-10 mins until hard (don't wait too long or it will crack unevenly). Break into pieces.
7. Store (ongoing): Store in airtight container—will keep 1-2 weeks if kept dry.

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