Til Papdi Chikki, Makar Sankranti Recipe
by Tarla Dalal

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til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with 16 amazing images.

til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar is a type of sesame chikki that’s really thin. Learn how to make til chikki with sugar.

To make til papdi chikki Makar Sankranti, 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 starts 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 it 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.

This til patti being thin is not only attractive to look at, but also has a superbly crisp and exciting mouth-feel. A specialty that’s made during Sankranti, the til papdi with sugar 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. Basically we need the unpolished variety of sesame seeds for this til chikki with sugar.

Moreover, as the name says this til patti is made with sugar as compared to most other chikki which are made using jaggery. Both the chikki have a good shelf life when stored in an airtight container – upto 1 month.

Tips for til papdi chikki Makar Sankranti recipe. 1. 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. 2. Prefer a thick rolling pin as it helps to give uniform pressure while rolling. 3. Also remember to grease the rolling, board, rolling pin and your hands before you begin rolling the chikki. 4. Ensure to cool it completely before making pieces.

You can also try other chikkis like the Peanut Chikki and Daria chikki.

Enjoy til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar | with step by step photos.

Til Papdi Chikki, Makar Sankranti Recipe recipe - How to make Til Papdi Chikki, Makar Sankranti Recipe

For Til Papdi Chikki
1/2 cup sesame seeds (til) , refer handy tip
1/2 cup sugar
1 tbsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder

Method
For til papdi chikki

To make til papdi 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 it carefully using a flat steel spatula and cool again completely.
Then roughly break them into pieces preferably with your hand. This chikki is made with sugar syrup and thus breaking into uniform pieces is difficult.
Serve or store the til papdi chikki in an air-tight container. Use as required.

Handy tip:

The sesame seeds we have used are the one you get for making chikki.

Nutrient values (Abbrv) per piece

Energy	40 cal
Protein	0.7 g
Carbohydrates	5.5 g
Fiber	0.5 g
Fat	1.7 g
Cholesterol	0 mg
Sodium	0 mg

Click here to view calories for Til Papdi Chikki, Makar Sankranti Recipe

Til Papdi Chikki, Makar Sankranti Recipe with step by step photos

If you like til papdi

If you like til papdi, then also try other chikki recipes like
- peanut chikki Makar sankranti recipe | groundnut chikki | 2 ingredient shengdana chikki | moongfali chikki | with 15 amazing images.
- til chikki recipe | til gur ki chikki | 3 ingredient til ki chikki | how to make til chikki at home | with 15 amazing images.
- daria chikki recipe | roasted chana dal chikki | daliya chikki | Lonavala daria chikki | with 14 amazing images.

For the til papdi

To make til papdi chikki Makar Sankranti recipe | til chikki with sugar | til patti | til papdi with sugar, we need sesame seeds also called as til. You need to use the umpolished variety of sesame seeds also called as til for chikki. Whether purchasing sesame seeds in bulk or in a packaged container, make sure there is no evidence of moisture. Additionally, since they have high oil content and can become rancid, smell those in bulk bins to ensure that they smell fresh. Also, the seeds should be free from dust, stones or ant debris.
Heat a broad non-stick pan and add the sesame seeds to it. You can also use an aluminium kadhai if you have.
Dry roast them on a slow flame for 2 minutes. This is to get rid of its raw smell.
Transfer the sesame seeds on a plate, spread them well and cool completely.

Next to make til chikki with sugar, put the sugar in the same broad non-stick pan.
Keep stirring it continuously. Once it starts melting, tilt the pan till the sugar melts completely. It takes approximately 4 minutes for the sugar to melt completely.
Add the sesame seeds to it.
Also add some almond slivers. These are optional. You can avoid it if you wish to.
Add cardamom powder for flavour. If you don’t have cardamom powder, you can grind the cardamom seeds in a mixer or make apowder using the traditional mortar-pestle (khalbhatta).

Mix well using a big spoon and cook on a medium flame for 1 minute, while stirring continuously. You will realise that the sesame seeds and sugar blend completely to form one big lump of mixture.
Immediately put the mixture on a greased rolling board or a smooth platform and wait for a few seconds. This wait time for it to cool slightly so you can easily handle the heat while rolling. But ensure you do not wait far too long, else rolling would be difficult.
Then roll til patti into a 250 mm. (10”) diameter circle using a greased rolling pin till it is really thin. Prefer a thick rolling pin as it helps to give uniform pressure while rolling. If you find it difficult to roll then keep greasing the rolling pin. The chikki should also not stick to the board or platform. If it sticks, loosen it using a flat ladle, and roll again.
Cool it till it is firm.
Lift it carefully using a flat steel spatula and cool again completely.

Then roughly break it into pieces preferably with your hand. This chikki is made with sugar syrup and thus breaking into uniform pieces is difficult. You may get different shapes of pieces.
Serve til papdi with sugar or store in an air-tight container in a cool dry place. It stays fresh for a month.