Til Chikki or Til Gud Patti is a simple and quick sweet traditionally made during Makar Sankranti/Uttarayan/Lohri which falls in the month of January.
These Til gur sakari or Til gul papdi is made using 2 main ingredients that is sesame seeds and jaggery. Both the ingredients provide essential fats and nutrients required during the winter months. Ghee is the third ingredient which is optionall.
In North India, we get this gud gajak which is again made of til and gul i..e. Sesame seeds and jaggery. It however has a completely different texture and is one of my favorites. There is one more version of gajak which is made of sugar and revdi.
Different variations of Til gur Chikki
- Whole nuts can be added to make different types of chikki, like peanut, cashew, almond or they all can be mixed to make a mix of dry fruit chikki.
- Nuts can be grounded coarsely or finely to make the same type of chikki but with a different texture.
- Seeds can be added to increase the nutrient content.
Flavorings in Til gud patti
One can add different flavorings like cardamom, rose water, nutmeg for added taste.
Thickness of Sesame seeds and Jaggery Brittle or chikki
The thickness of chikki varies. Some like it thick some paper-thin. One needs to be quick in rolling out the chikki. Rolling out thin chikki is a bit tricky too, but with practice, one can achieve it.
Texture of Til gud patti
These brittle are crunchy. However, chikkis can be soft or hard. To get hard texture chikki the jaggery or sugar has to be melted for a little more time as compared to the softer ones. I love to have hard ones, but my family prefers medium texture, i.e. not too soft not too hard.
Ingredients used in Til gud chikki or Tilachi Chikki
The first main ingredient used is Sesame seeds. These tiny oil-rich seeds are a source of essential nutrients. Good for your bone health, these little wonders can be consumed in various forms.
The second main ingredient used is Jaggery. I am using raw cane jaggery here. I generally use the dark variety of jaggery available in Asian shops. In India, you get a special type of jaggery for making Til chikki or Til laddo called chikki gud.
Jaggery is often replaced with sugar. I like to use jaggery only as it is good for your health as well as gives a nice earthy flavor.
The third ingredient I have used is ghee or clarified butter. Ghee when used in conjunction with sesame seeds and jaggery helps in digestion and is good. One can skip this if required, but I love to add it.
The last ingredient I have used is Sunflower seeds. This is not typically added. I just like to add it as it is good during winters. You can skip this completely if required.
Recipe with Sesame seeds and Jaggery
A lot of my recipes use Sesame seeds and jaggery together. I like to incorporate both of these into our daily diet. I love to add sesame seeds in my cooking a lot and especially in winters. When I make pancakes I add that in the batter or give a tadka to chutney’s by adding a few sesame seeds. For specific winter recipes I like to make this, Masala Gud | Spicy Jaggery Bites or this Farali Peanut, Sesame, and Curd Chutney.
And Makar Sankranti is incomplete without this Gul Poli | Tilgul Poli | Jaggery and Sesame seeds stuffed Indian flatbread or this Til Gul Ladoo without Jaggery Syrup | Sesame Seeds and Jaggery Ladoo or my favorite Til Bhugga | Til Khoya ladoo (Using Milk Powder)
Recipe for Til Gud Patti / Til Chikki
Til Gud Patti / Til Chikki
- Heavy Bottom Pan
- Parchment paper / Steel plate / Rolling board
- 1 Cup – 140 grams – Sesame Seeds
- 1 Cup – 200 grams Jaggery -Roughly chopped into small pieces
- 1 tablespoon of Sunflower Seeds -Optional
- 1 tablespoon Clarified Butter/Ghee -Optional.
- A small cup of bowl with water
- Grease a plate or a flat surface and keep it ready, or cut one big size or 2 medium sizes grease-proof paper/baking paper/parchment paper and keep it ready.
Dry Roasting the seeds
- Heat a pan/wok and dry roast the sesame seeds and sunflower seeds.1 Cup – 140 grams – Sesame Seeds, 1 tablespoon of Sunflower Seeds
- When it starts changing color, remove and keep it aside. We do not want to overcook it. Just lightly toasted.
- In the same pan/wok add ghee.1 tablespoon Clarified Butter/Ghee
- Once the ghee is melted, add the jaggery and let it melt on low heat stirring constantly.1 Cup – 200 grams Jaggery
- Let the jaggery melt on a slow to medium stove.
- Once the jaggery is melted, continue melting it on slow for around a min.
Test if the Jaggery is done
- Now to test if the jaggery is done, drop a small ball of jaggery in water.A small cup of bowl with water
- The jaggery should harden immediately. If not the jaggery needs to be cooked more.
Combining everything and making of Til Chikki
- Once the jaggery is melted add the sesame and sunflower seeds.
- Mix everything together until the jaggery is well incorporated.
- Once mixed, spread the mixture on a greased plate or parchment paper.
- Let it cool for a minute. Do not let it cool completely or else you would not be able to spread it.
- Cover the mixture with parchment paper and roll it using a rolling pin to the thickness desired.
- After rolling, give it a cut as desired.
- Now let it cool completely and store it in an air-tight container.
- Standard US Size Cups and Spoons Used
- Do follow measurements. If you are not measuring in grams, use the same size cup for jaggery and sesame seeds.
- If not measuring in grams, it is a good idea to chop the jaggery into small pieces so that the cup gets filled properly.
- Once everything is combined and layered on a tray or paper, be quick, else the mixture hardens quickly.
This post first appeared on my blog on 14-January-2015. Today 12-Jan-2022 I am updating the contents and picture, step by step pics with more details on recipe.