Tilgul chikki or til ki chikki or til gur chikki is an Indian sweet, specially prepared during winters. Til and gud have nutrients and they are good to consume during winters. Tilgul chikki and til gul ladoo are famous sweets made during the Indian festival known as Makar Sankranti, which is also known as Pongal in some regions.
An important tip for making perfect til chikki is to make perfect jaggery syrup. If jaggery syrup is overcooked then chikki will be hard and if it is undercooked, then chikki becomes sticky. So, make it on low flame and test it by dropping little drops in water to check the consistency.
For making til gur chikki, we have to add roasted sesame seeds[til] into jaggery syrup. And, roll it with a rolling pin, followed by cutting it into square pieces. You can replace jaggery with sugar in this recipe.
Try our Til Gul Ladoo Without Jaggery Syrup. Also, try our other sweets like Sheera Recipe[Suji Ka Halwa], Gajar Ka Halwa, Mava Peda[Khoya Peda], Mava Barfi.
Tilgul Chikki | Til Ki Chikki
Ingredients
- 1 cup til [sesame seeds]
- 1 cup gud [jaggery]
- 2 tablespoons ghee
Instructions
- Heat a pan. And dry roast 1 cup of til [sesame seeds] on medium-low flame.
- Once they turn light brown and start crackling. transfer them into a plate. Roasting til takes around 5-7 minutes.
- In the same pan, add 2 tablespoons of ghee and grated jaggery. Keep the flame low while making jaggery syrup.
- Mix it continuously. Jaggery starts to melt here. Meanwhile, take a small bowl of water to test the consistency of jaggery syrup.
- Once small bubbles start forming in a jaggery syrup, take a drop of jaggery syrup in water. If it will take shape and not dissolve, our jaggery syrup is ready.
- Once the syrup is ready, turn off the flame and add roasted til to it. If jaggery syrup is overcooked then chikki will be hard and if it is undercooked, then chikki becomes sticky.
- Mix it quickly. We have to make til chikki before the mixture becomes cool.
- After mixing the till and jaggery syrup properly, transfer the mixture to a chopping board or rolling board, which is greased with ghee.
- Spread the mixture in a square or rectangular shape with the help of a spoon.
- Now, grease the rolling pin with ghee and roll the mixture evenly in a thick layer.
- Then, grease the knife with ghee and cut the til gud chikki in a square or rectangular shape. Let it cool completely.
- Enjoy the til gud chikki. Store it in an air-tight container.
How To Make Til Ki Chikki:
1. Heat a pan. And dry roast 1 cup of til [sesame seeds] on medium-low flame. Once they turn light brown and start crackling. transfer them into a plate. Roasting til takes around 5-7 minutes.
![Roasting Til [sesame seeds]](https://appetizingdishes.com/wp-content/uploads/2024/01/20240105_210810-1024x492.jpg)
2. In the same pan, add 2 tablespoons of ghee and grated jaggery. Keep the flame low while making jaggery syrup.
4. Mix it continuously. Jaggery starts to melt here. Meanwhile, take a small bowl of water to test the consistency of jaggery syrup.
5. Once small bubbles start forming in a jaggery syrup, take a drop of jaggery syrup in water. If it will take shape and not dissolve, our jaggery syrup is ready.
6. Once the syrup is ready, turn off the flame and add roasted til to it. If jaggery syrup is overcooked then chikki will be hard and if it is undercooked, then chikki becomes sticky.
7. Mix it quickly. We have to make til chikki before the mixture becomes cool.
8. After mixing the till and jaggery syrup properly, transfer the mixture to a chopping board or rolling board, which is greased with ghee.
9. Spread the mixture in a square or rectangular shape with the help of a spoon.
10. Now, grease the rolling pin with ghee and roll the mixture evenly in a thick layer.
11. Then, grease the knife with ghee and cut the til gud chikki in a square or rectangular shape. Let it cool completely. Enjoy the til gud chikki. Store it in an air-tight container.
