Yes. I know what you’re going to say. That this is a winter dish and the winters are over in India and summer is setting in fast. But I had to post the recipe of Til Chikki or Sesame Seed and Jaggery Snaps first, because they taste so good, and second, and even more important, they are amazingly easy to make. And yes, they’re oh so melt in the mouth!
Both jaggery and sesame seeds are easily available in India all year round, and if you live in another country, do go to the Indian store and get yourself these two ingredients.
Chaula Shah, a family friend of ours, gave me the recipe. One wonderful day she sent us some of this chikki and I was totally blown away. I had to learn how to make it and put the recipe on the blog, so when she agreed to demonstrate the recipe I was delighted. We made the recipe in her kitchen and I was pleasantly surprised when she said, “ oh, it will take just 10 minutes to make”.
Til Chikki or Sesame Seed and Jaggery Snaps
Makes 25-30 pieces
500 gms sesame seeds
500 gms jaggery
Oil or ghee for greasing
1 Run the sesame seeds through a sieve so any dirt particles are removed. Put them into a deep bottomed pan over medium heat and stir lightly till heated through. Do not let them change colour or burn. Remove the seeds from the pan and keep aside.
2 Put the jaggery in the pan and heat on medium heat till all the jaggery melts. Stir to ensure it doesn’t stick to the bottom of the pan. Remove from heat and mix the sesame seeds into the jaggery.
3. Take a rimmed steel thali or a large plate with a 2 cm rim. Grease the thali or plate with oil or ghee. Now turn the sesame seed and jaggery mixture onto the plate and make the surface even with the back of a steel katori or a smooth bottomed bowl.
4 Let the mixture cool for 20-30 minutes. Cut into squares and store in an airtight container, that is, if the snaps stay that long, because everyone is going to love eating them.