Sesame Seed Chikki Recipe – Til Chikki Recipe – Ellu Mittai Recipe

Sesame Seed Chikki Recipe – Til Chikki Recipe – Ellu Mittai Recipe with step wise pictures.

Healthy snack for your kids. This chikki turned out perfect. The crunchyness from the sesame seeds and the sweetness were just right.

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.

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https://www.yummytummyaarthi.com/2017/10/milk-powder-burfi-recipe-barfi.html

https://www.yummytummyaarthi.com/2014/03/ellu-urundai-recipe-ellu-mithai-recipe.html

Ellu urundai is one of our staple sweets during festivals like ganesh chaturthi or krishna jayanthy. I have already made a no cook version of this before, check out my ellu urundai recipe.That is a 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 a air tight container and have it daily since sesame seeds are so good for you.

Hope you will give this a try and let me know how it turns out for you.

Sesame Seed Chikki Recipe - Til Chikki Recipe - Ellu Mittai Recipe

Healthy snack for your kids. This chikki turned out perfect. The crunchyness from the sesame seeds and the sweetness were perfect.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

to 20 pieces

Course: Sweets

Cuisine: Indian

Servings: 15 to 20 pieces

Aarthi

Author: Aarthi

Ingredients

• Sesame Seeds - 1 cup
• Jaggery - 1 cup
• Water - 1/4 cup
• Ghee - 1 tsp

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 place another greased parchment paper on top. Roll using a rolling pin till it is evenly spread and little thin. Set aside to cool down for 30 mins to 1 hour.
• Cut into pieces and enjoy.

Notes

1)This can be stored in a airtight container at room temparature for over a week.

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Pictorial:

1)Take sesame seeds in a nonstick pan. I used a mix of white and black.

2)Roast them on medium high heat till it pops and smells nutty

3)Now it is nicely toasted.

4)Remove to a plate and set aside.

5)Take water in a pan

6)Let it boil

7)Add jaggery

8)Mix well, cook till jaggery melts

9)Let it bubble up.

10)Cook till the mix thickens

11)Like this

12)Add in ghee

13)Mix well

14)You can see jaggery is thick and bubbling up

15)This is the stage

16)Add the toasted sesame seeds

17)Mix well

18)Cook till the mix leaves the sides.

19)Pour it in the greased parchment paper.

20)Place another sheet of greased parchment paper on top.

21)Use a rolling pin to roll it.

22)Now it is nice and thin.Cool it down completely.

23)Done

24)Serve

25)Store this in a container for a week.