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Sesame Chikki or Til Chikki squares in a half circle on a blue plate resting on a pink fringe cloth.
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5 from 12 votes

Sesame Chikki / Til Gud Ki Chikki

Thin, crisp with a crunch and oh so satisfying sesame chikki or til ki chikki/ tal ni chikki. Roasted sesame seeds are folded into melted jaggery in this two ingredient til chikki recipe. Gud til ki chikki recipe is apopular treat for everyday or Indian festivals such as Makar Sankranti.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert, Snack
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: chikki, gud ki chikki, jaggery chikki, sesame chikki, sesame chikki bar, til gud ki chikki
Servings: 8 people
Calories: 133kcal
Author: Shilpa Joshi

Equipment

  • 1 Non stick pan preferably with a wide bottom
  • 1 heavy rolling pin
  • 1 clean rolling surface
  • 2 pieces parchment paper optional, if prefer to roll out on parchment paper
  • 1 tape optional, to tape parchment to surface
  • 1 pizza cutter or knife to cut chikki into pieces

Ingredients

  • ¾ cup sesame seeds 115g
  • ½ cup jaggery gor, gud, 105g
  • neutral oil or ghee to lightly coat rolling pin and surface for rolling out chikki to prevent it from sticking

Instructions

  • Lightly oil or apply ghee to surface area where you will roll out chikki and the rolling pin to prevent stickiness. Fill a small bowl with a little water and keep it by the stove so you can check the consistency of the jaggery once you get going.
  • Toast sesame seeds on medium heat. Takes about 5-6 minutes. Keep stirring intermittently so they don't burn. Once toasted move sesame seeds to a bowl/plate on the side.
    Toasted sesame seeds in a nonstick pan.
  • Return pan to medium heat burner. Add jaggery and lightly crush the broken pieces to help it melt quicker.
    Melting jaggery in a non stick pan.
  • Once jaggery pieces have melted, turn gas to low-medium (I keep it in between low and medium settings). Continue stirring. Mixture becomes frothy and bubbly in about 2 minutes. Take a little bit of of the mixture and drop it a small bowl with water as a test. If the piece is like caramel and stringy (chewy when eaten, sticking to teeth) it is not ready. Continue stirring for about another 1-2 minutes and try the water test again. This time it will likely harden quickly when dropped into the water (if you take a bite it will have a slight crunch). That is when it is ready. See video in post for this bit for more details).
    Melting jaggery in a nonstick pan.
  • Add sesame seeds to melted jaggery and mix. Turn off gas and remove from heat. Work quickly at this step.
    Sesame seeds added to melted jaggery being mixed in a pan.
  • Put sesame jaggery mixture onto lighlty greased surface or parchment paper. Roll out chikki with more pressure if you like it thin.
    Til gud ki patti rolled out thin with a heavy marble rolling pin.
  • Use a pizza cutter or knife to make cut marks. It does not have to go all the way through because once it cools it will harden and you can snap it apart along the cut marks.
    Cut lines made in gud ki chikki.
  • Break apart chikki into pieces once cooled and enjoy.
    Square chikki bar pieces laying on a blue plate.

Video

Nutrition

Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 66mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1IU | Calcium: 141mg | Iron: 2mg