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    Home » Desserts

    Til Chikki | Sesame Crisps

    Published: Jan 10, 2020 · Modified: Jan 13, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 41 Comments

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    Jump to Recipe

    Crispy and crunchy Til Chikki or sesame crisps are made with roasted sesame seeds, sugar, laced with floral cardamom, and a hint of salt. In India, these irresistible crisps are specially made during the Sankrant Festival celebrated in January.

    sesame crisps in a silver tray
    Jump to:
    • Festival of Sankrant
    • Ingredients for Til Chikki
    • How to Make Til Chikki
    • Storing
    • Tips
    • More Sankrant Recipes
    • Recipe

    Growing up, I remember celebrating the festival of Makar Sankrant by visiting family and friends and wishing them "Tilgul ghya goad bola" which literally means "Take tilgul and talk sweetly".

    On the Sankrant evening, we dressed in our pretty traditional outfits and went around the neighborhood, collecting different varieties of sweet treats made with sesame seeds called tilgul.

    sesame chikki in a black plate

    My favorite amongst the sweet treats was the crispy and crunchy Til Chikki or as we call it in Marathi "Tilachi Chikki". Made with roasted sesame seeds, sugar, and a hint of cardamom and salt, these crisps make an irresistible and yummy winter snack.

    Festival of Sankrant

    In Maharashtra, Sankrant is celebrated for 3 days. On the first day which is ‘Bhogi’,  we enjoyed the special dish 'bhogichi bhaji' that celebrates the seasonal bounty of winter vegetables along with coconut, peanuts, and sesame seeds. Sesame seeds have a big significance for this festival. Sesame seeds provide the much-needed energy and nourishment to keep the body warm during winter.

    Ingredients for Til Chikki

    • Sesame seeds - I like to use brown sesame seeds but you can also use the white ones
    • Sugar - I use organic cane sugar but regular white sugar works too
    • Ghee - homemade ghee is super easy to make and a must in many Indian desserts to add the nutty aroma
    • Cardamom - ground cardamom powder adds a floral aroma to the chikki
    sesame seeds in a copper container

    My mom made many batches of this sesame chikki to share with everyone that visited our home on Makar Sankrant day. Although they seemed pretty simple, I have failed to make them a few times.

    The memories of my mom making them easily are still so fresh in my mind that I could not give up on this recipe. Over the last few times, I have slowly but surely mastered the technique!

    sesame chikki crisps

    How to Make Til Chikki

    Step 1: Roast the sesame seeds

    Add the sesame seeds to a heavy bottom pan. Roast on medium heat for 5 mins until they are light brown and aromatic. Take out the sesame seeds in a bowl and keep them aside.

    roasted sesame seeds in a pot

    Step 2: Make the sugar syrup

    In the same pan, add sugar and ghee. Stir in cardamom powder and salt. Cook on medium-low heat stirring frequently, until the sugar melts completely. Initially, the sugar will start to crystalize, keep mixing and breaking up the lumps as it then slowly starts to melt to form a syrup. Keep stirring all the time during the process. Takes about 6 to 8 minutes (photos 1 - 4).

    Steps one through four of making sugar syrup

    Step 3: Add sesame seeds to the syrup

    Once the syrup is ready, turn the heat to low and add the roasted sesame seeds and quickly mix them in. (photos 5 - 6).

    Steps five through six of mixing sesame seeds in syrup

    Step 4: Spread and cut

    Quickly and carefully pour the mixture on a parchment paper-lined surface. Spread it as thin as you can using a silicon spatula coated with a thin layer of ghee and patting it to form an even layer while it's hot. Do not wait too long as the mixture will start to harden, it is easier to spread the mixture into a thin layer while it's hot.

    Tip - You can also use a well-greased rolling pin to roll it thin. Just make sure that you apply lots of ghee or oil to the rolling pin so the mixture does not stick to it. Once again this step has to be done rather quickly as you want to cut it into pieces while it's still warm.

    Next, while the rolled mixture is still hot/warm, use a pizza cutter or knife to make diamond or square-shaped cuts to form the crisps. Allow them to cool and then lift them from the parchment and break them along the lines (photos 7 - 10).

    steps 7 through 10 showing how to cut sesame chikki

    Storing

    Let them completely cool and then store them in an airtight container. This Chikki will stay good for 2 weeks at room temperature.

    sesame chikki in a silver tray

    Tips

    • Secure parchment paper on a cutting board using tape
    • Apply lots of ghee on the rolling pin or silicon spatula and use it to spread the mixture
    • Spread the mixture quickly into a thin layer while it's hot, do not wait too long as the mixture will start to harden
    • Cut the crisps into small squares or diamonds while the mixture is still warm

    More Sankrant Recipes

    Love these festival delicacies? Try this delicious mixed vegetable curry AKA Bhogichi Bhaji with Homemade whole wheat parathas and Tilachi Poli. Also, make sure to make a batch of the easy Til Laddo and Tilachi Vadi made with sesame seeds and jaggery.

    Recipe

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    5 from 8 votes

    Til Chikki {Sesame Crisps}

    Crunchy sesame crisps made with roasted sesame seeds, sugar, and a hint of cardamom and salt.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 8
    Calories: 205kcal
    Author: Archana Mundhe

    Ingredients

    • 1 cup brown sesame seeds
    • 1 cup sugar
    • 1 teaspoon ghee
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground cardamom

    Instructions

    • Add the sesame seeds to a heavy bottom pan. Roast on medium heat for 5 mins until they are light brown and aromatic. Take out the sesame seeds in a bowl and keep them aside.
    • In the same pan, add sugar and ghee. Stir in cardamom powder and salt. Cook on medium-low heat stirring frequently, until the sugar melts completely. Initially, the sugar will start to crystalize, keep mixing and breaking up the lumps as it then slowly start to melt to form syrup. Keep stirring all the time during the process. Takes about 6 to 8 minutes.
    • Once the syrup is ready, turn the heat to low and add the roasted sesame seeds and quickly mix them in.
    • Quickly and carefully pour the mixture on a parchment paper-lined surface. Spread it as thin as you can using a clean silicon spatula and by patting it to form an even layer while it's hot. Do not wait too long as the mixture will start to harden, it is easier to spread the mixture into a thin layer while it’s hot.
      Tip – You can also use a rolling pin to roll it thin. Just make sure that you apply lots of ghee or oil to the rolling pin so the mixture does not stick to it. Once again this step has to be done rather quickly as you want to cut it into pieces while it’s still warm. 
    • Next, while the rolled mixture is still hot/warm, using a pizza cutter or knife make amond or square shaped cuts to form the crisps. Allow them to cool and then lift them from the parchment and break along the lines.
    • Let them completely cool and then store in an airtight container

    Video

    Notes

    Tips
    • Secure parchment paper on a cutting board using tape
    • Apply lots of ghee or on the rolling pin or silicon spatula and use to spread the mixture
    • Spread the mixture quickly into a thin layer while it's hot, do not wait too long as the mixture will start to harden
    • Cut the crisps into small squares or diamonds while the mixture is still warm

    Nutrition

    Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 87mg | Fiber: 2g | Sugar: 25g | Calcium: 183mg | Iron: 2.7mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Ritu says

      January 14, 2021 at 9:34 pm

      Hi Archana, I just tried this recipe and mine turn out to be a little bitter. Do you think I overcooked the syrup? Thanks

      Reply
      • Archana says

        January 15, 2021 at 7:23 pm

        Taste your peanuts and sesame. May be they were old?

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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