Tuesday, December 2, 2008

Til/Tal ni chikki

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!!

This is my entry to Madhavi's children's day event ,Srilekha's Sweets event and Daily Tiffin's low sugar sweet treats.


SriLekha said...

its looking really nice!

SMN said...

this is my fav

Sunshinemom said...

Perfect for winters:) Made very well too!

Chandani said...

your chikki looks perfect!! can't wait to go to india this winter and have some made by Ma:)

Madhuram said...

I have never tried any traditional Indian sweets so far, fearing that I won't get the proper consistency. You have got it perfect.

Gopi Shah said...

Hey Madhuram, I was also thinking same way especially for this sweet. But then I dare to try...I also mention the trick to get perfect consistency...hope this helps!!

MeetaK said...

an interesting recipe! Thanks for the entry!