Til Chikki Recipe With Jaggery | Sesame chikki recipe | White and black Til ki chikki | Til Gajak

Keep two large parchment papers and a rolling pin ready.

Heat a pan on medium heat and dry roast the sesame seeds for 4-5 mins, stirring intermittently.

Once toasted, transfer sesame seeds to a clean dry bowl or plate to prevent further cooking.

Add cardamom powder to the sesame seeds and mix well.

Heat a pan (preferably nonstick) on medium heat and add jaggery.

Stir continuously until the jaggery melts and starts bubbling.

Add ghee and keep stirring until the jaggery turns frothy and dark amber in color.

Check the jaggery syrup consistency by dropping a few drops into cold water to see if it reaches hardball consistency.

Once ready, stir in the roasted sesame seeds until well combined.

Turn off the heat and transfer the mixture to one parchment paper.

Cover with the second parchment paper and use a rolling pin to spread the mixture to about 1/4 inch thick.

Cut into 1-inch squares while hot and allow to set for 5-10 mins before breaking apart.

Equipment Needed

Spice Level:

Dietary