Til chikki is a popular dessert crisp made to celebrate the harvest festivals of Lohri and Makar Sankranti. Here's an easy 15-minute recipe for this flavorful sesame brittle, made with toasted sesame seeds, jaggery (or sugar), and a touch of fragrant cardamom.
Chikki always brings back fond childhood memories of Lohri celebrations. Lohri is a Punjabi festival celebrated in northern India on January 13th each year. It marks the end of the winter solstice and celebrates the harvest season of sugarcane crops.
To celebrate Lohri, we would get together with family and friends, light a bonfire, sing folk songs like "Sunder mundriye ho!" and enjoy the evening with a Punjabi feast including Makki ki Roti (corn flatbread) and Sarson ka Saag (spiced mustard greens).
As part of the ritual, we would feed gajak or chikki made with til (sesame) and peanuts, rewari, and popcorn to the fire.
The same festival is also celebrated as Makar Sankranti or Pongal in different parts of India. Typically celebrated on January 14th, these harvest festivals also mark the beginning of a new year for farmers.
Lohri Fun Fact: Did you know that, unlike most Indian festivals that are based on the lunar cycle, Lohri, Makar Sankranti, and Pongal are among the few that are based on the solar cycle. This is why they always fall on the same day each year.
Today I'm sharing this easy-to-make til chikki recipe that's ready in less than 15 minutes. This tasty brittle is ideal for the winter months as sesame seeds provide warmth and energy to the body. I hope you enjoy it with your family for Lohri or Makar Sankranti!
You may also like this collection of easy Indian desserts for festivities and special occasions.
What is Chikki?
Chikki is a traditional Indian sweet crisp made with nuts and jaggery powder (or sugar). There are several different varieties of chikki, two of the most common ones being Peanut Chikki and Til Chikki.
Each variety of chikki is named after the ingredients used. For example, Chana Dal Chikki/Gajak, Peanut Gajak/Chikki, Almond chikki, or like in this instance, it is named after sesame seeds (til) and called Til Chikki.
What is the Difference between Chikki and Gajak?
Gajak and chikki are often used interchangeably, especially in the north. At the time of writing this post, I checked with many sources regarding their difference, but there was no definitive answer.
Accordingly to my Punjabi family members, Gajak and Chikki are the same. They're both made with jaggery (or sugar) that has been caramelized, which is what makes them hard and brittle.
There is another variety of gajak which is made with a light sugar syrup, which results in a crisp and flaky texture. That is known as Khasta Gajak.
Ingredients- Notes & Substitutions
Sesame seeds and jaggery powder (or sugar) are the two key ingredients to make this delicious sesame chikki. Let's check out other ingredients and possible substitutions:
- Sesame Seeds- Raw white sesame seeds is what I have used here. To ensure quality always store sesame seeds in a cool, dark place and check their expiration date before using.
- Jaggery Powder- Jaggery is an unrefined sugar product made with cane sugar. You can use an equal quantity of sugar instead.
- Ghee - Just a little bit of ghee prevents the sesame mix from sticking while stirring.
- Cardamom Powder- I always prefer freshly crushed powder for making sweets. I deseed 1-2 green cardamom pods and crush them using a mortar and pestle, or blitz it in a spice grinder. However, you can skip it if you're not a fan of cardamom.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Til Chikki (Sesame Brittle)
Here are the step-by-step directions for making perfectly crisp Til Chikki with jaggery:
- Toast sesame seeds: Heat a non-stick pan on medium-low heat. Add the sesame seeds and set an external timer for 5 minutes. Lightly toast the seeds by stirring regularly to ensure even toasting. After 5 minutes, transfer the seeds to a plate and keep aside. (pic1)
- Make the syrup: Heat a non-stick pan on medium heat. Add jaggery (or sugar), water and ghee. Stir continuously. The Jaggery starts to crystalize, then melts into a paste, and eventually turns in to syrup. (pic 2)
- Check syrup readiness: After the jaggery melts into a syrup consistency, continue to stir and cook until it gets frothy. When you start to see large bubbles, let it cook for another 10-15 seconds. (pic 3 & 4)
Check for syrup readiness by adding a few drops of the syrup into a bowl of water. If the syrup droplet hardens immediately and you can easily break them, it's ready. If they are semi-solid or stringy on touching, cook the syrup for a few more seconds till it passes the water test.
- Add sesame seeds to syrup: Add the toasted sesame seeds and stir continuously till the seeds get coated with the syrup. (pic 5 & 6)
- Spread and cool mix: For easy handling, invert a baking sheet and line it with parchment paper or a silicone mat. Pour this mixture into the parchment. Grease the spatula with ghee and use that to spread the mixture into an even ¼-inch thickness. In addition, you can top the mix with another parchment sheet and use a rolling pin to spread it evenly. (pic 7)
- Cut in pieces: Using a pizza cutter or a sharp chef knife, make a 2-inch square or triangular cut marks on the chikki. This helps in breaking them into individual pieces after cooling. However, you can skip this step and break the brittle by hand into organic shapes after it cools. (pic 8)
How to Store Chikki
I let the sesame chikki cool for 1-2 hours and store it in an airtight container in a cool dark place. Chikki stays good for 2-3 weeks. I love to enjoy a square or two with a cup of ginger tea or masala chai.
Recipe Tips & Notes
- Sesame seeds: To ensure quality, check for the expiration date to ensure freshness.
- Toasting seeds: Set an external timer for 5 minutes and follow the suggested heat settings carefully to ensure that sesame seeds toast evenly and don't burn. Over-toasted sesame seeds can result in a bitter taste.
- Jaggery or Sugar: I have tested this recipe multiple times with jaggery powder. My preferred brand is 24 Mantra or Udipi. You can also grate a block of gur instead. My preferred brand for 'gur' is Swad Kohlapuri. Alternatively, an equal quantity of sugar will work well too.
- Syrup consistency: The consistency of the syrup is key to making crisp chikki. I check for syrup readiness by performing a water test. I pour a few drops of syrup into a bowl of water with a spatula or spoon. If the syrup droplets harden immediately, it's ready. Otherwise, I cook the syrup for a few more seconds till it passes the water test.
- Shape it quickly: The sesame-sugar mix hardens pretty fast, therefore, you should spread it and make the cut marks immediately. I use a silicone spatula, parchment paper, or silicone baking mats, for convenience and to prevent the hot mixture from burning my hands.
Frequently Asked Questions
Chikki is called 'Brittle' in English.
Chikki is a perfect combination of nuts and jaggery (unrefined cane sugar). It is great for wintertime since nuts have a warm effect on the body and along with jaggery, they provide an Instant energy boost. That being said, chikki is high in calories and carbs, therefore, should be had in moderation.
More 'Quick' Indian Desserts on the Blog
- Besan Ladoo: Fudge balls made with roasted chickpea flour, ghee and sugar.
- Coconut Ladoo: This coconut fudge ball comes together with desiccated coconut, sugar and ghee in just 15 minutes.
- Rava Ladoo: Another quick and easy fudge ball made with toasted semolina.
- More Easy Indian Dessert Recipes
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📖 Recipe
Til Chikki (Sesame Brittle)
Equipment
Ingredients
- 1 cup sesame seeds (raw)
- 1 cup jaggery or granulated sugar
- 1 tablespoon water
- 2 teaspoons ghee
- ¼ teaspoon freshly ground cardamom 1-2 green pods seeded and crushed
Instructions
- Heat a non-stick pan on medium-low heat. Add the sesame seeds and set an external timer for 5 minutes. Lightly toast the seeds by stirring regularly to ensure even toasting. After 5 minutes, transfer the seeds to a plate and keep aside.
- Heat a non-stick pan on medium heat. Add jaggery (or sugar), water and ghee. Stir continuously. The Jaggery will begin to crystalize, then start melting into a syrup.
- After the jaggery has melted into a syrup, continue to stir and cook until it gets frothy. Let it cook for 10-15 more seconds at that stage. To check for syrup readiness, using your spatula drop a few drops of the syrup in to a bowl of water. If the syrup droplet hardens immediately, and can easily be broken, it's ready. If it is semi-solid on touching, cook the syrup for a few more seconds till it passes the water test.
- Add the toasted sesame seeds and stir continuously till the seeds get coated with the syrup.
- For easy handling, invert a baking sheet and line it with parchment paper or a silicone mat. Pour this mixture on the parchment. Grease the spatula with ghee and use that to spread the mixture into an even ¼-inch thickness. Alternatively, you can also top the mix with another parchment sheet and use a rolling pin to spread it evenly.
- Using a pizza cutter or a sharp chef knife, make 2-inch square or triangular cut marks on the chikki. This helps in breaking them into individual pieces after cooling. You can also skip this step and break the brittle by hand after it cools.Let the sesame chikki cool for 1-2 hours. Store in any airtight container and keep in a cool dark place. Enjoy with a cup of ginger tea.
Notes
- Sesame seeds: To ensure quality, check for expiration date to ensure freshness.
- Toasting seeds: Set an external timer for 5 minutes and follow the suggested heat settings carefully to ensure that sesame seeds toast evenly and don't burn. Over toasted sesame seeds can result in a bitter taste.
- Jaggery or Sugar: I have tested this recipe multiple times with jaggery powder. My preferred brand is 24 Mantra or Udipi. You can also grate a block of gur instead. My preferred brand for 'gur' is Swad Kohlapuri. Alternatively, an equal quantity of sugar will work well too.
- Syrup consistency: The consistency of syrup is key to making crisp chikki. I check for syrup readiness by performing a water test. I pour a few drops of syrup in to a bowl of water with a spatula or spoon. If the syrup droplets hardens immediately, it's ready. Otherwise, I cook the syrup for a few more seconds till it passes the water test.
- Shape it quickly: The sesame-sugar mix hardens pretty fast, therefore, you should spread it and make the cut marks immediately. I use a silicone spatula, parchment paper, or silicone baking mats, for convenience and preventing the hot mixture from burning my hands.
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