How to make Til aur Gur ki Chikki -
Chikki is India's version of hard candy. Til aur Gur ki Chikki is a yummy Indian dessert which can be made anytime. Better than store bought chikki, this dish is a must try
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : White sesame seeds (til), Jaggery
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Chocolate Peda Strawberry Kalakand Kalakand Instant Coconut Laddoo
Til aur Gur ki Chikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Til aur Gur ki Chikki Recipe
White sesame seeds (til) 1/2 cup
Jaggery , chopped 1 cup
Dried coconut slices 2 tablespoons
Coconut oil 1 tbsp + for greasing
Green cardamom powder 1/2 teaspoon
Roasted peanuts , crushed 2 tablespoons
Method
Step 1
Dry-roast white sesame seeds and in a non-stick pan till light golden brown. Transfer into a bowl. Similarly, dry-roast dried coconut slices and transfer into another bowl.
Step 2
Heat coconut oil in another non-stick pan, add jaggery and cook till it melts. Add green cardamom powder, roasted sesame seeds, peanuts and roasted coconut and mix well. Cook till the mixture begins to leaves the sides of the pan.
Step 3
Grease a barfi tray with some coconut oil, put the jaggery-sesame seeds mixture on it and level it out. Keep aside till it semi-sets.
Step 4
Make marks of ½ inch squares and keep aside till it sets completely.
Step 5
Demould, separate the squares and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
