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Ingredients
- 150 gm sesame seeds
- 3 tablespoon ghee
- 30 pistachios
- 1 cup sugar
- 25 cashews
- 8 green cardamom
Description
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Step 1
To prepare this easy recipe, chop the cashews in small chunks and pistachios in long thins slices in seperate bowls. Keep aside and then take out the cardamo seeds in another bowl.
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Step 2
Grease a board or plate with some ghee to set the chikki. Then, preheat a kadhai on low-medium flame and roast sesame seeds in it by stirring constantly until they get puffy and appear slightly dark in colour.
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Step 3
Transfer the roasted seasame in a bow and heat ghee in it over low-medium flame. When the ghee is hot enough, add sugar in it and let it melt completely. Next, add roasted sesame seeds in the melted sugar, followed by chopped cashews, pistachios and cardamom seeds.
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Step 4
Mix well sesame seeds with the melted sugar and make sure that the flame is always kept low-medium. If the flame is too high then the sugar can burn instead of melting.
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Step 5
Place this sesame mixture over the greased board. Grease the rolling pin with a little ghee and roll out the mixture in a thin chapati.
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Step 6
Immediately, make cuts over it with a pizza cutter or a knife . When the chunks cools down, separate out the chikkis and place them on a plate. Let the chikki be in open for an hour and then serve. The crispy til chikki is ready to eat.
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Step 7
Suggestion: While roasting the sesame seeds, make sure that you don't over cook them else they taste bitter. Also, keep constant check on the sugar syrup. When the sugar melts completely, turn off the flame else it can also get bitter in taste. You can add dry fruits in sesame seeds as per your preference and taste or you can even increase or decrease the quantity of sesame seeds in a plate. And make sure to cut off the chikki the moment it is taken off from flame, else it can set in the wok itself.
