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Chikki  Recipe

Makar Sankranti is a major harvest festival celebrated in various parts of India and to celebrate this festival we are the making the most loved and most cooked recipe of Til Chikki. It is a popular Indian Sweet enjoyed during winter months especially during festival of Lohri and Makar Sakranti.

You can also use 1/4 cup of cashews or peanuts by replacing 1/4 cup sesame seeds in the recipe.


Cardamom seeds from 4 cardamom pods powdered

225 gm (1 ½ cups) sesame seeds

220 gm ( ¾ th cup) jaggery*

4 tsp ghee

1 tbsp milk

7″ or 8″ square tin

baking parchment


Powder the cardamom seeds in a mortar and pestle or a coffee grinder. Roast the sesame seeds until they change colour, about 4 to 5 minutes and allow to cool. Crumble the jaggery and keep aside.

In a heavy bottomed pan, put in the ghee and after the ghee melts, add the jaggery and allow it to melt on low heat.

Once the jaggery melts, stir in the milk (the milk helps to soften the chikki, so if you don’t want a chikki that is hard to bite into, do not forget this step).

After the jaggery bubbles for a few seconds, you need to put in the roasted sesame seeds, the cardamom powder and mix well until all the sesame seeds are coated with the jaggery.

Turn off the heat and transfer this mixture onto a tray lined with baking parchment. You need to make the surface even, using any bowl with a flat bottom and pressing it all over the surface of sesame mixture.

You need to make cut the flattened surface into squares or diamonds immediately. As it cools, the chikki begins to harden and will be difficult to cut into.

Allow the squares or diamonds to cool down, harden and acquire shape.

After it is completely cool, you can break away the pieces easily and store it in an air tight container.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

Ask Rita