Sesame seeds Chikki

   

It feels awesome to be back after a break, albeit a short one. Chikki is a delight in many ways – it’s very easy and quick to make, it’s very healthy and nutritious and to top it all it is simply awesome to eat. 

Having lived in Mumbai, I have had more than my fair share of chikki which is very popular in the nearby vacation spot, Lonavla. It was an unwritten rule that whoever visits Lonavla would return with chikkis for all and sundry in Mumbai. 

It’s made with peanuts, dry fruits or sesame seeds. While peanuts and dry fruit chikkis usually involve more time and effort because they need to be de skinned or cut, sesame seeds chikki is a breeze. Toast them, melt the jaggery and you are done! It’s a perfect quick fix for sudden sweet cravings, especially for someone attempting weight loss (ahem! ahem!).

So here goes –

Recipe source – Adapted from here.

Makes 25 pieces

WHAT WE NEED

Sesame Seeds                     1/2 cup

Jaggery                                  3/4 cup

Ghee / clarified butter      1 tbsp
WHAT TO DO

  • Grease a baking sheet or the back of a plate and  rolling pin. If you don’t have a rolling pin, you can use a wooden or steel spatula.
  • Keep a glass of water near the gas to test the readiness of the jaggery
  • In a pan, dry roast the sesame seeds on low medium flame while continuously tossing till it is light brown (around 3 minutes)Keep aside.
  • In the same pan, heat the ghee on low medium flame and add the jaggery.
  • Stir continuously to melt the jaggery and ensure it doesn’t get burned.
  • Pour a few drops in a glass of water. If the jaggery holds shape then it is done. It should be done in 3-4 minutes
  • Switch off the gas and add the sesame seeds and mix well.
  • Quickly pour the mixture on the greased baking sheet / plate.
  • Spread it with a rolling pin or spatula till it is about an inch in thickness.
  • Cut into pieces of desired size and let it cool. Else, you can leave it as is and break it into random shaped and siced pieces once cooled.
  • Once it is completely cooled, split the pieces of chikki and store in an air tight container.
  • Enjoy!

 
NOTES

  1. The proportion of jaggery and sesame seeds depends on the type and quality of jaggery. The usual measurement is around 3/4 cup sesame seeds to 1/2 cup jaggery. But when I tried that the resultant mixture was too dry and did not hold together. Hence I reversed the measurements and it turned out fine.
  2. If you are making it for the first time, then dry roast 3/4 cup of sesame seeds but pour only 1/2 cup into the hot jaggery. If it can take more, then add the balance sesame seeds. Else you will have sweet sesame seeds powder which will taste well but not hold shape.

   
 

This is my entry for the Blogging Marathon under Indian Sweets.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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