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.