Chikki is generally made during cold winter days from various nuts. It can be made either with jaggery or with sugar. I always like jaggery version. It is made in somewhat different way in Gujarat. You may need some trial and error to get the right kind of chikki.
1/2 cup jaggery
1/2 cup tal/til (sessame seeds)
1 tsp ghee (purified butter)
1/4 cup water
1 tsp sugar
Take one wide sauce pan and put it on medium heat. First add ghee. When it is heated, pour water in it. Once water start boiling, add jaggery. Stir it with spatula. Cook jaggery till it turned into brown in color.
To check the type of consistency for jaggery needed for chikki, put one small drop in cold water. If it doesn't get dissolved in water, then jaggery chasani/payo is done. Else cook it some more time and check it again in the same way.
When jaggery is cooked, add tal. Mix all of them well. Take it off from the stove. Sprinkle sugar on one flat surface. Put mixture of tal and jaggery in the centre. Roll it with rolling pin quickly. Make sure to roll the mixture before it is cooled. Roll it as thin as possible.
let it cool completely and enjoy!!