Easy Til Chikki Recipe with Jaggery | White Til Chikki
This easy til chikki recipe with jaggery is a traditional sweet recipe made with white til and jaggery mainly prepared during the Makar Sankranti festival in India.
Ingredients
- 75 gm Whole White Til
- 70 gm Jaggery (gur)
- 1 tbsp Chopped Pista
- 1 tbsp Chopped Almonds
- 1 tbsp Whole Flaxseeds
- 1 tbsp Ghee
Instructions
- To make these, til and dry fruits chikki firstly, heat a little ghee in a pan on low flame and add whole til. Roast them for a minute.
- Add flaxseeds, chopped pista, and almonds and roast them for another 2-3 minutes until they become very light golden in color. At this stage, switch off the flame. Transfer it to a plate.
- Then heat a little ghee in the same pan again and add jaggery pieces. Wait for till it melts. Once the jaggery melted, further cook it for another 30 seconds and then switch off the flame.
- Immediately add baking soda and mix well with melted jaggery. Finally, add the roasted til seeds mixture and mix quickly. This step should be done quickly because the melted jaggery becomes hard very fast and then will not set properly.
- Transfer this mixture over the back of a greased thali, or you can do it on the clean kitchen counter. Give a Shape of rectangular or square and Roll it with a greased rolling pin to smoothen it. Leave it for 5 minutes.
- Then cut into the desired shape and leave them to cool completely. Once, cooled completely store chikkis in an air-tight container. These stay good for 3 to 4 weeks if stored properly.
Video
Notes
1. Roasting of til seeds is recommended as it enhances its nutty flavor and gives a crunchier taste.
2. While roasting stirs the til seeds continuously to avoid burning.
3. Grease thali or any stone surface beforehand.
4. Melted jaggery becomes hard fast. So the mixing process should be done quickly and transfer the mixture to the greased plate immediately and roll it.
5. Store them in an airtight container to keep for a longer time.