- Yield: 15-20 pieces about two inch big
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: Makes 15-20 pieces
Crispy Sesame Seeds Chikki Recipe
Crispy sesame seeds chikki is a delightful and healthy snack to eat in winter. Made with jaggery, this chikki is very crispy and crunchy to bite. Sesame seeds are healthy and a very good source of calcium and jaggery is known for its iron and its ability to generate body heat. That's why this chikki is traditionally made during the Sankrant/Pongal/Lohri festival, that are the winter harvest festivals of India. This recipe needs roasted sesame seeds. If you have raw sesame seeds, dry roast them in a pan on low-medium heat till they are reddish brown in color.
- Roasted sesame seeds - 1 cup
- Jaggery (gud) - 2/3 cup
- Clarified butter or ghee - Just a little to grease your hands
- Cardamom powder (Optional) - 1/2 tsp
- Keep a rolling board ready by lining it with a parchment paper. Also keep a small bowl of water ready for testing the jaggery syrup. (If you have raw sesame seeds, please follow the instructions given in the summary above, to roast them first.)
- Transfer the jaggery to a pan.
- Turn on the heat and keep on medium at first while turning continuously.
- When the jaggery starts melting, reduce the heat to low-medium and continue to turn to melt the jaggery evenly.
- Once the jaggery has melted, it will froth a little. Continue to cook for 2 more minutes.
- Test the solution by putting a small drop of it into the bowl of water. It should instantly become hard.
- Remove from the water and try breaking it with your fingers. It should be brittle and should break with a crisp sound.
- If it is still sticky and doesn't break with a click, continue to cook further. Keep testing after every minute till the drop of the solution comes out crisp and brittle after dropping in water.
- When this happens, turn off the heat and add some cardamom powder (optional) and all the roasted sesame seeds.
- Mix quickly but nicely to coat all the sesame seeds with the jaggery and right away transfer it to the lined rolling board.
- Apply little ghee to your palms and firmly press it down to flatten and shape into a square or a rectangle, before it cools down and hardens.
- Cut into squares and allow to cool completely.
- It will still be sticky when you cut it, but once it cools fully you should be able to break and separate the squares easily. Separate out the individual pieces after cooling.
- The crispy sesame seeds chikki is now ready. After it has cooled fully, store it in an air-tight container.