Til Chikki

Til Chikki

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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 .

Til Chikki recipe - How to make Til Chikki

Preparation Time:    Cooking Time:    Total Time:     Makes 16 pieces
Show me for pieces

Ingredients
Method
    Method
  1. 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.
  2. 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.
  3. Switch off the flame, add the roasted sesame seeds and mix very well.
  4. 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.
  5. Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
  6. Allow it to cool completely. Once cooled, store in an air-tight container.
Nutrient values (Abbrv) per piece
Energy54 cal
Protein1 g
Carbohydrates5.9 g
Fiber0.9 g
Fat2.9 g
Cholesterol0 mg
Sodium0.6 mg
Click here to view calories for Til Chikki
Til Chikki Video by Tarla Dalal
Til Chikki recipe with step by step photos

Other Chikki Recipes

  1. Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar SankrantiChikki 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 :

How to make Til Chikki

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Continue making the til gur ki chikki, by heating ghee in the same deep non-stick pan.
  7. Once the ghee melts, add ½ cup of jaggery. These are the final 2 ingredients of 3 ingredient til ki chikki.
  8. 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.
  9. 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.
  10. Mix it very well using the same flat ladle. The jaggery and sesame seeds should blend very well to make til gur ki chikki.
  11. Immediately pour the entire mixture over the back of a greased thali or a smooth stone surface.
  12. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
  13. 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.
  14. Allow til gur ki chikki to cool completely.
  15. Finally scrape with a flat ladle to get til chikki pieces.
  16. If you like til chikki, also try other recipes for Makarsankranti like Mixed Til Chikki and Til and Dry Fruit Chikki.

Kurmura Chikki - Step by Step

  1. 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

    Ingredients

    5 tbsp chopped jaggery (gur)
    2 cups puffed rice (kurmura)
    1 tsp ghee

    Method
    1. Heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside.
    2. 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.
    3. Switch off the flame, add the puffed rice and mix very well.
    4. 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.
    5. Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
    6. Allow it to cool completely and store in an air-tight container.
     

Reviews

Til Chikki
 on 10 Mar 18 04:14 PM
5

Til Chikki
 on 22 Jan 18 09:49 AM
5

Thanks a lot Tarlaji for such a wonderful recipe. I had tried making chikki several times earlier but failed every time. When I tried your recipe it was very delicious and crispy. My son with mild autism who is very picky eater also liked it and started eating chikki. Thanks a ton.
Tarla Dalal
22 Jan 18 04:52 PM
   Happy to know you have liked the recipe.. Do keep trying more recipes and give us your feedback..
Til Chikki
 on 15 Mar 17 11:43 PM
5

Very nice and easy recipe. Thanks for your recipe...
Tarla Dalal
16 Mar 17 08:27 AM
   Hi Swati, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Til Chikki
 on 04 Feb 17 11:45 PM
5

This recipe didn''t work. There wasn''t enough gur to mix with the sesame seeds. The gur and ghee didn''t liquefy enough. It was just a lump at the end. It didn''t resemble pictures of the treat that I''d seen.
Tarla Dalal
06 Feb 17 08:39 AM
   Hi, We have tried the recipe. Making chikki does require practice.. below is the video for the same.. https://www.youtube.com/watch?v=6miueljaVOs
Til Chikki
 on 09 Jan 17 01:38 PM
5

Tarla Dalal
09 Jan 17 01:44 PM
   Hi Dr , we are delighted you loved the Tip Chikki recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Til Chikki
 on 28 Dec 16 09:33 PM
5

Til Chikki
 on 01 Mar 16 09:15 PM
5

your recipe is very quick easy n tasty as well.but my chikki was good in taste but it became stiff.not able to take bite easily
Tarla Dalal
02 Mar 16 05:22 PM
   Hi Deepika, As we all know chikki making is an art and comes perfect with practice, little bit of extra cooking of jaggery will make the chikki hard to bite. So timing is very important Try it once more and we are sure you will succeed.
Til Chikki
 on 02 Feb 16 06:09 AM
5

Any solution for removing hard rock sticky sankadi from thali??? Please help.
Tarla Dalal
02 Feb 16 09:23 AM
   Hi Komal, To remove hard sukhdi is definitely a task, heat the thali on an open flame slightly and try, it should loosen a little.
Til Chikki
 on 16 Jan 16 10:40 AM
4

CB - so yummy and so fresh compared to the store bought stuff! I may have over heated my jaggery as the texture was crumbly, but will hopefully get it right with practice. One question, my chikki was delicious when I made it yesterday. I transferred it to a jar after it had cooled but today it tastes bitter. Any idea why?
Til Chikki
 on 11 Jan 16 03:30 AM
5

Can we make this Tok Chikki, without using ghee?
Tarla Dalal
11 Jan 16 12:49 PM
   Indira Adhia , we would not suggest to make it without using ghee, do follow the exact recipe and the taste will be great. Do let us know how you enjoyed it.. Happy Cooking !!
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