Til Chikki Recipe

Posted on January 7th, 2012 by
Til Chikki Recipe
Serves 2 people
10 minutes

Til chikki is made during Sankranti (Uttarayan). Very nutritious and full of iron, seasme is good for health if consumed in winter. It is made by blending jaggery and sesame seeds together and lightly flavored with cardamom. In Gujarat til chikki is known as Tal Sankali and this special recipe is savoured on the Makar Sankrant day. In Maharashtra there is a tradition of saying – ’tilgul ghya god god bola’ meaning ‘Accept these tilguls and speak sweet words’.

Method:

  1. Heat a non stick pan on medium heat, add sesame seeds.
  2. Gently roast sesame seeds until light golden in color, stirring continuously.
  3. Remove from heat and keep aside.
  4. Grease rolling pin, counter top or cutting board with ghee.
  5. Heat a non stick pan on medium low heat, add grated jaggery and water.
  6. Melt and simmer until it turns dark brown, stirring continuously.
  7. To check it is done, add a drop of jaggery mixture to cold water, it forms into hard ball like a brittle consistency.
  8. Add ghee and cardamom powder, mix well.
  9. Turn off the heat and add roasted sesame seeds.
  10. Mix it thoroughly until sesame seeds are fully coated.
  11. Immediately pour this mixture on top of greased surface.
  12. Roll into a even big round, using a greased rolling pin, cut them immediately.
  13. Allow to cool and store in an air-tight container.

Ingredients

  • 1/2 Cup Sesame Seeds (Til)
  • 1/2 Cup Jaggery (Gur), grated
  • 1 Teaspoon Water
  • 1 Teaspoon Ghee
  • 1/2 Teaspoon Cardamom Powder
Posted under categories:

Sweets / Desserts

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2 Responses to “Til Chikki Recipe”

  1. i was looking for tal chikki recipe for Uttarayan, this seems simple & perfect. i will try this out tomorrow. thank you!

  2. I am trying to find a recipe for Salam Pak and I am not sure about the spelling. I have searched the internet for variations Salaam/Salem etc. but was only able to find one picture. Does anyone have a recipe or know the proper spelling so that I could find a recipe. This sweet is somewhat dark brown in color and is traditionally made during the winter season. Thanks!

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