Sesame chikki {crisps}

Happy Makar Sankrant! Growing up, I remember celebrating festival of Makar Sankrant by visiting family and friends and wishing them “Tilgul ghya goad 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 neighborhoods, collecting different varieties of sweet treats made with sesame seeds called tilgul. My favorite amongst the sweet treats, was the crispy and crunchy sesame chikki{crisps}. Made with sesame seeds, sugar and a hint of cardamom and salt, these sesame chikki make an irresistible and yummy winter snack.

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 warmth and nourishment to the body during winters.

My mom made many batches of these sesame chikki that she would then give away to all the people that visited our home on Makar Sankrant day. Although they seemed pretty simple, few times I have failed making them miserably.

One year, I rolled them so hard on my un-greased formica countertops, that they were stuck there for days and we had to enjoy them by escavating on a need basis!

Thankfully, since it was in my old kitchen, I didn’t care scrapping and scratching the countertops. The year after I used wax paper which got stuck to the back of the sesame crisp! I had to then google “is it safe to eat wax paper?”.

The memories of my mom making them so 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!

And this is my PRO Tip to PREP for the Best Sesame Chikki:

• Secure parchment paper on a wooden cutting board using tape and then spread the mixture using a silicon spatula. Trying to spread using my wooden rolling pin did not work for me but the silicon spatula did wonders.

Here is a step by step guide to make sesame chikki:

• 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 aside.

• In the same pan, add sugar and ghee. Cook on medium-low heat stirring frequently, until the sugar melts completely. Turn the heat to low. Add the roasted sesame seeds, cardamom powder and sea salt (or regular salt). Mix well and pour the mixture on parchment lined surface.

• Spread it thin using a clean silicon spatula, by patting it to form an even layer.

• Cut it while it is still warm using a sharp knife or pizza cutter.

• Let it completely cool before breaking off the crisps. Store in an airtight container.

Love these festival delicacies? Try this delicous mix vegetable curry AKA Bhogichi Bhaji.

5 from 2 votes

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Sesame chikki {crisps}

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Crunchy sesame crisps made with roasted sesame seeds, sugar and a hint of cardamom and salt.

Course: Dessert, Snack

Cuisine: Indian

Keyword: sesame crisps

Servings: 8

Calories: 205 kcal

Author: Archana Mundhe

Ingredients

• 1 cup sesame seeds
• 1 cup sugar
• 1 tsp ghee
• 1/8 tsp salt
• 1/8 tsp cardamom powder

Instructions

1. Put a heavy bottomed pan on medium-low heat. Add sesame seeds and roast then for 5 mins on stirring frequently. They should be light brown and aromatic. Take out roasted sesame seeds in a bowl and keep aside.
2. In the same pan, add sugar and ghee. Cook on medium-low heat stirring frequently, until the sugar melts completely. Turn the heat to low. Add the roasted sesame seeds, cardamom powder and sea salt (or regular salt).
3. Mix well and pour the mixture on parchment lined surface. Spread it thin using a clean silicon spatula, by patting it to form an even layer.
4. Cut it into square or diamond shape while it is still warm using a sharp knife or pizza cutter. Let them completely cool before breaking off the crisps.
5. Store in an air-tight container.

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