Come winters and you might see different types of chikki in the market, which are delicious and nutritious at the same time.
Time: 25 minutes
- 150 gm sesame seeds
- 3 tablespoon ghee
- 30 pistachios
- 1 cup sugar
- 25 cashews
- 8 green cardamom
- To prepare this easy recipe, chop the cashews in small chunks and pistachios in long thins slices in seperate
- bowls. Keep aside and then take out the cardamo seeds in another bowl.
- Grease a board or plate with some ghee to set the chikki. Then, preheat a kadhai on low-medium flame and
- roast sesame seeds in it by stirring constantly until they get puffy and appear slightly dark in colour.
- Transfer the roasted seasame in a bow and heat ghee in it over low-medium flame. When the ghee is hot
- enough, add sugar in it and let it melt completely. Next, add roasted sesame seeds in the melted sugar,
- followed by chopped cashews, pistachios and cardamom seeds.
- Mix well sesame seeds with the melted sugar and make sure that the flame is always kept low-medium. If the
- flame is too high then the sugar can burn instead of melting.
- Place this sesame mixture over the greased board. Grease the rolling pin with a little ghee and roll out the
- mixture in a thin chapati.
- Immediately, make cuts over it with a pizza cutter or a knife . When the chunks cools down, separate out the
- chikkis and place them on a plate. Let the chikki be in open for an hour and then serve. The crispy til chikki is
- ready to eat.
- Suggestion: While roasting the sesame seeds, make sure that you don’t over cook them else they taste bitter.
- Also, keep constant check on the sugar syrup. When the sugar melts completely, turn off the flame else it can
- also get bitter in taste. You can add dry fruits in sesame seeds as per your preference and taste or you can even
- increase or decrease the quantity of sesame seeds in a plate. And make sure to cut off the chikki the moment it
- is taken off from flame, else it can set in the wok itself.