> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Til Chikki Recipe
| | |
| -------------- | --------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 24 pieces |
## Ingredients
* 1 cup sesame / til *(white)*
* 1 tsp ghee / clarified butter
* 1 cup jaggery / gud
## Instructions
1. firstly in a pan dry roast 1 cup sesame on low flame till it splutters.
2. now in another kadai heat 1 tsp ghee and add 1 cup jaggery.
3. keep stirring on medium flame till the jaggery melts completely. alternatively, use sugar, if you do not prefer jaggery.
4. boil the jaggery syrup on low flame till the syrup turns glossy and thickens.
5. check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
6. simmer the flame add add roasted sesame seeds.
7. stir well making sure jaggery syrup coats well.
8. immediately pour the mixture over butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.
9. get together forming a block, be careful as the mixture will be very hot.
10. now using a rolling pin roll the slightly thick block.
11. allow to cool for a minute, and when its still warm cut into pieces.
12. lastly, serve til chikki once cooled completely, or store in a airtight container and serve for a month.
## Step-by-step
firstly in a pan dry roast 1 cup sesame on low flame till it splutters.
now in another kadai heat 1 tsp **[ghee](/recipes/how-to-make-butter-recipe-ghee-recipe)** and add 1 cup jaggery.
keep stirring on medium flame till the jaggery melts completely. alternatively, use sugar, if you do not prefer jaggery.
boil the jaggery syrup on low flame till the syrup turns glossy and thickens.
check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
simmer the flame add add roasted sesame seeds.
stir well making sure jaggery syrup coats well.
immediately pour the mixture over butter paper or onto steel plate greased with [**ghee**](/recipes/how-to-make-butter-recipe-ghee-recipe). be quick else the mixture turns hard and will be difficult to set.
get together forming a block, be careful as the mixture will be very hot.
now using a rolling pin roll the slightly thick block.
allow to cool for a minute, and when its still warm cut into pieces.
lastly, serve **til chikki** once cooled completely, or store in a airtight container and serve for a month.
## Video
## Notes
* firstly, make sure to dry roast the sesame seeds on low flame without burning, else the chikki will taste burnt.
* also, use dark coloured jaggery for brown chikki.
* furthermore, instead of jaggery use sugar. however chikki prepared with jaggery taste great.
* additionally, add finely chopped dry fruits to make it more nutritious.
* finally, **til chikki** texture is completely depending on the jaggery syrup consistency and colour.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/til-chikki-recipe-sesame-chikki-gajak/](https://hebbarskitchen.com/til-chikki-recipe-sesame-chikki-gajak/)
