Blogging Marathon #72 Week 2 Day 3
Theme: Festival Special
Dish: Til Chikki
An irresistible brittle made from sesame seeds. With just three ingredients and ready in under 15 minutes, this one's a keeper!
Sankranti is just a few days away. For the past two days I have been posting recipes related to this festival. First I posted a Bhuni Khichdi that is famous in Punjab and yesterday I posted a famous dish from Gujarat, Ponk Vada. Today, I am posting a famous dish from the state of Maharashtra and Gujarat, Til Gud.
Coming to the chikki, this one is made from jaggery and sesame seeds. People from the state of Maharashtra exchange pieces of this chikki and tell each other: 'Til gud Ghya ani god god bola' which means eat these sweets and start talking sweet things.
The reasoning behind this sweet is simple; to enjoy freshly harvested sesame seeds along with jaggery, which is great for winter. This chikki is super easy to make, needing just three ingredients. Ready in under 15 minutes, this chikki is really simple and always on my list for Sankranti.
Every year we join a local organization to fly kites in a school ground. It generally happens on a weekend in January. This year too, we are going to attend the kite flying event in the coming weekend. We shall take along various flavored chikkis and enjoy it with spicy Undhiyu and Puri. And not to forget, we shall fly tons of kites and have a great time!
Generally, we like to have chikkis of different kinds. The most common ones are Mamra (Puffed Rice) Chikki, Oats and Dry-Fruit Chikki, Peanut Chikki and Til Ladoo. Earlier, my mother and grandmother used to make all these chikki and we used to get truckloads on the terrace while flying kites. Now that I have to make them, I try and make them a week in advance so we can enjoy them through the festive season.
This year, my preparation has just started and hope I finish all the chikkis before the weekend. And most of all, hope I can picture them all for the blog too! Meanwhile, hope you all have a great Sankranti!
Sesame Seeds 1 cup
Jaggery 1 cup, finely chopped
Ghee/ Clarified Butter 1 tbsp
In a wide pan dry roast the sesame seeds till fragrant but still the same color. Make sure they do not turn brown. Remove and set aside. Line a parchment paper with ghee and keep ready.
Add the ghee and jaggery in the pan and heat on medium flame. Keep stirring and heat till the jaggery melts. Then add the sesame seeds and mix it all in.
Transfer to the parchment paper and roll thin using a greased rolling pin. Cut the chikki into pieces while still warm. Cool completely and store in an airtight container.