Til Gud Chikki are crisp thin wafer made using jaggery and sesame seeds is a speciality during winter months. It is specially made during Lohri and Sankranti and distributed among friends and family. Sesame is a great source of oil and also hot in nature and hence it is had more during winter to keep our body moisturised and warm.
1 cup – sesame / til, white
1 cup – jaggery / gud
Handful of dry rose petals
1/4 tsp – Baking Soda
1 tsp – ghee / clarified butter
In a nonstick a pan dry roast 1 cup sesame on low flame till it splutters.
Add crushed dry rose petals and give it a minute to dry on the pan.
Transfer it on to a plate and spread it.
- 1 cup - sesame / til, white
- Handful of dry rose petals
- ¼ tsp - Baking Soda
- 1 tsp - ghee / clarified butter
- 1 cup - jaggery / gud
- Grease the platform with ghee where you want to roll the chikki. Also grease the bottom of a steel bowl to help spread the hot mixture. And grease the rolling pin with grease too. Keep this ready before you start making Chikki so that you don't panic later when you have to work quickly.
- In a nonstick a pan, dry roast 1 cup sesame on low flame till it splutters.
- In a nonstick a pan dry roast 1 cup sesame on low flame till it splutters.
- Add crushed dry rose petals and give it a minute to dry on the pan.
- Transfer it on to a plate and spread it.
- In the same pan add 1 cup jaggery.
- Keep stirring on medium flame till the jaggery melts completely.
- Boil the jaggery syrup on low flame till the syrup turns bubbly. Keep stirring continuously.
- To check if the jaggery has reached the right consistency, drop few drops of the syrup into a bowl of water and let it sit for 10seconds.
- It should form hard ball and cut with a snap sound. If not boil for another minute and check.
- Add ghee to it and give it a good mix. Adding ghee gives the chikki a good gloss.
- Now add the baking soda and give it a quick mix and switch off the flame. You will now have to work very quick as the mixture will start hardening.
- As soon as you switch off the flame add roasted sesame seeds and give it a good quick mix making sure jaggery syrup coats well.
- Immediately pour the mixture over on the platform greased with ghee. Be quick, but don't panic
- Using the greased bowl flatten the mixture and try and keep the shape as squarish as possible.
- Now using a greased rolling pin roll the mixture as thin as possible.
- Using a good long knife make deep marks depending on how you want to cut it. You will have to do this before the Chikki sets.
- Let it cool for 10mins. Break them into pieces and store in a airtight container.
- *Roll the chikki as thin as possible to keep it thin and crispy. And work fast after the jaggery mixture reaches the right consistency.