Sesame Chikki (Til Gud Chikki – Traditional Winter Brittle)

🍳 Method

1️⃣ Roast the Sesame Seeds

Heat a heavy-bottomed pan over low-medium heat.
Dry roast the sesame seeds for 3–5 minutes until lightly golden and they begin to pop.
Remove from pan and allow them to cool.

2️⃣ Prepare the Work Surface

Grease a flat kitchen platform, marble board, or steel plate with ghee.
Also grease a rolling pin to prevent sticking.

3️⃣ Melt the Jaggery

In the same pan, add chopped jaggery and ghee.
Cook on low heat, stirring continuously until jaggery melts into a smooth syrup.

4️⃣ Perform the Hard-Ball Test

Drop a small amount of syrup into a bowl of cold water.
If it hardens instantly and snaps when broken, the syrup is ready.
If still stretchy, cook for another minute.

5️⃣ Combine the Mixture

Quickly add roasted sesame seeds and peanuts into the hot syrup.
Mix thoroughly so the seeds are evenly coated.

6️⃣ Shape and Roll

Transfer the mixture immediately onto the greased surface.
Roll it out quickly into a flat sheet about 5 mm thick.

7️⃣ Cut and Cool

While still warm, score deep lines using a sharp knife to create squares or rectangles.
Allow to cool completely until crisp and brittle.

8️⃣ Store

Break along the scored lines and store in an airtight container to maintain crunch.

💡 Tips

• Do not skip the hard-ball test — undercooked jaggery makes chikki sticky

• Work quickly once seeds are added; mixture hardens fast

• Use chikki gud if available for better snap and shine

• Crush peanuts slightly for even texture