Til ki Chikki | Sesame Seeds Brittle

Til ki Chikki is a popular sweet in many states of India.In the month of January the festival of Makar Sankranti ,Lohri,Pongal and Uttarayan fell and are celebrated all over the country with great enthusiasm.

Til ki chikki is made in Northern India for Sankranti and Lohri while in Gujarat for Uttarayan they also make this til ki chikki .My Gujarati friend told me about how they celebrate this festival.They would make the chikki and go for kite flying .Later In the evening they make Undhiyo and Jalebi for dinner and lots of guests would come to celebrate it together.

For Sankranti and Lohri, us in our home would always buy the til chikki,peanuts,peanuts chikki,murmura ladoo and make some popcorns.I have never tried making the til chikki at home .This was the first time and let me tell you I am quite happy with the results.Next time I will try til chikki with jaggery and from now on I am never going to buy this chikki.

Here is the step wise recipe of til ki chikki.Hope you all will try it soon.

Blogging Marathon#60
Theme-Festival Recipes
Dish-Til ki Chikki
Source-A friend

Ingredients:
1 cup sesame seeds
1 cup sugar
2 teaspoon clarified butter/ghee
few cardamom seeds,crushed

Method:
In a pan dry roast the seeds for 5 minutes .Remove the seeds from pan.
In the same pan add ghee and sugar.Stir the sugar continuously for about 10 minutes until it melts completely.
Switch off the heat and add the sesame seeds and cardamom seeds.Mix until sesame seeds combine with sugar.

Transfer the contents into a grease cutting board.
Roll it into a thin square using greased rolling pin.

Make square or desired shape cut marks with knife or pizza cutter.

Store the chikki in air tight container.

Serve-20 to 24 pieces Cooking time -20 minutes

Notes:
Do not over roast the sesame seeds or else it will taste bitter.
Melt the sugar completely before adding sesame seeds.
After rolling the chikki make the cut marks quickly before it dries.
It can stay fresh for 3 to 4 months.

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