Friday, 15 January 2010

Til ki chikki

Makar sankrant, Pongal, Lohri all comes on 14th January. I have lots of found memories of Makar sankrant. Mom used to make different types of chikki and laddos. Oh! I miss those carefress days.

Til gud wadi, tal ni chikki, til ki chikki they are all same names of one delicious dish.

You can follow the same basic recipe using jagarry and makes lots of different types of chikkis. For example, roasted channa dal chikki, peanut chikki, coconut chikki, dry fruit chikki etc.

Here I am going to show you how to make tal ni chikki.

Jaggery: Just less than a cup
Sesame seeds/ til: 1 cup
Ghee/ clarified butter: 1 tea spoon and or greasing

Take a large pan and dry roast sesame seeds on low flame. It will take about 4-5 minutes for sesame seeds to get crispy. Take them off the flame and into a bowl.
Cut jaggery into thin slices using a knife.
Grease a surface with ghee before you do following step.

In the same pan on medium heat add 1 tea spoon of ghee (or without)
Add jaggery and keep stirring.
Jaggery will start melting and let it melt completely with no lumps.
Add sesame seeds and turn off the flame. Mix well and do it quickly.
On the greasy surface add all the chikki mix.
Use a flat surface bowl or roller to role it into as thin as you like but do it while the mix is still hot else mixture will begin to solidify and will not stretch.

Once you are done rolling run the knief and make squares on it.
Let it cool off for 30 minutes. Once its cooled off break each square.
Store it in air tight container and eat when ever you want. This can be stored up to 2 weeks if you can control yourself :).

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