Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures.
Sesame Chikki Recipe
I have been waiting to make all types of chikki for a very long time. Finally I made my first ever chikki using sesame seeds. And it was a huge success. My mom and grandma loved it so much, they finished it in no time at all. I am yet to make chikki with peanuts, gram dal and other nuts too.
About Sesame Chikki
Chikki is a traditional Indian sweet made with jaggery and nuts or seeds. I have been wanting to try different varieties of chikki for a long time and this sesame version was my first attempt. It turned out so well that my whole family loved it !
Sesame seeds are rich in healthy fats, protein, calcium and iron and make this a tasty homemade sweet to enjoy with family in moderation.
This recipe needs only a few ingredients, but the main thing is getting the right jaggery syrup consistency for a crispy chikki. The roasted sesame seeds blend with the jaggery syrup to create a crunchy brittle.
I'm also looking forward to trying more varieties of chikki like peanut chikki, roasted gram chikki and mixed nut chikki and share them on my blog. Meanwhile, you can also check out my other sesame based recipes, such as Ellu podi, Ellu urundai or Sesame ladoos, Ellu kozhukattai and Ellu sadam.
Similar Recipes
Amma makes ellu urundai often during festivals like ganesh chaturthi or krishna jayanthy. But chikki, she don't make that often. So I decided to try it for myself.
That is an easy version, I made it like a chikki. But this is quite different and it is my grandma's recipe. The main thing is you can store this for so many days in an air tight container and have it daily since sesame seeds are so good for you.
Healthy snack for your kids. This chikki turned out perfect. The crunchyness from the sesame seeds and the sweetness were just right.
Ingredients
- Sesame seeds : You can use either white or black sesame seeds or a mix of both. Roast them well on low heat until aromatic to remove the raw smell and bring out its flavour.
- Jaggery : You can use either block jaggery or powdered jaggery for this recipe. The color of the chikki depends on the type of jaggery you use.
- Water : Water used to prepare the jaggery syrup. Add only the required amount to help the jaggery melt evenly.
- Ghee : Ghee used to prepare the chikki and grease the surface before spreading the mixture. It prevents sticking and adds a nice aroma and flavour.
Step by Step Pictures
1)Take sesame seeds in a nonstick pan. I used a mix of white and black. Roast them on medium high heat till it pops and smells nutty.
2)Once the sesame seeds is well toasted, it will smell nutty.
3)Remove to a parchment paper or plate and set aside. Allow this to cool.
4)Take water and jaggery in the same nonstick pan.
5)Mix well, cook till jaggery melts completely.
6)Once the jaggery melts, bring this mixture to a full boil.
7)Cook till the mix thickens and let it get glossy.
8)Add in ghee and mix well.
9)You can see jaggery is thick and bubbling up. This is the stage. Reduce the flame to low.
10)Add the toasted sesame seeds into the jaggery.
11)Mix the sesame seeds into the jaggery syrup. Cook till the mix is combined.
12) Take a sheet of parchment paper. Make sure the parchment paper is greased with some ghee. Pour the sesame mixture in the greased parchment paper. Let it sit for just 30 seconds for the mixture to set.
13)Now Place another sheet of greased parchment paper on top. Press gently on it.
14)Use a rolling pin to roll gently on it. It will be easy to roll.
15)Now it is nice and thin.
16)Use a sharp knife to cut into squares. Once it is cut, let it cool completely.
17)Once cooled, Store this in a container for a week.
Expert Tips
Sesame Seeds - You can use white, black sesame seeds or a mix of both. Roast the sesame seeds on low to medium heat until aromatic. Don't over roast or burn them, as they may taste bitter.
Jaggery - Choose clean jaggery block or powdered jaggery for best flavour and texture. To check the jaggery syrup consistency, drop a little syrup into a bowl of cold water. It should harden immediately and break with a snap when tested. If it remains soft or sticky, cook the syrup a little longer.
Greasing is important - Grease the parchment paper and knife with little ghee to prevent sticking.
Be Quick - Once you mix the roasted sesame seeds with the jaggery syrup, spread the mixture immediately because it hardens quickly.
Storage - Store the cooled sesame seed chikki in a clean, dry, airtight container to keep them crunchy. It can stay good at room temperature for 1 to 2 weeks when stored properly.
Serving - Serve sesame seed chikki as a school snack or evening snack with a cup of tea or coffee.
FAQ
Q. Can I use black sesame seeds instead of white sesame seeds ?
Absolutely ! You can use black sesame seeds instead of white ones. Make sure to roast them well before adding them to the jaggery syrup.
Q. Why is my sesame chikki sticky ?
This happens if the jaggery syrup has not reached the right consistency. To check it, drop a little syrup into a bowl of cold water. It should harden and snap when broken.
Q. Can I add flavours or other nuts to the chikki ?
Definitely ! You can add cardamom powder for extra flavour. You can also include mixed nuts and seeds like almonds, peanuts, flax seeds, sunflower seeds or pumpkin seeds to make this chikki more nutritious. Make sure to roast them well before adding to the syrup.
📖 Get Recipe
Sesame Chikki Recipe (Til Chikki Recipe | Ellu Mittai Recipe)
Equipment
Instructions
- Take sesame seeds in a dry nonstick pan and toast till it gets nutty and pops. Remove to a plate.
- Now in the same pan, add jaggery and water and mix well till it is completely melted.
- Now cook till it gets thick and starts to bubble up nicely. It will take around 3 to 5 mins. Add in ghee and mix well.
- Now add in sesame seeds and mix well. Cook till it leaves the sides of the pan and forms a mass like.
- Pour it in a greased parchment paper and Let it sit for just 30 seconds for the mixture to set. Now place another greased parchment paper on top. Roll using a rolling pin till it is evenly spread and little thin.
- Now use a sharp knife to cut into bars. Cool completely and store in an air tight container for upto a week.
Nutrition
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Abi
Very very useful sis