With the arrival of winter, sweets made from sesame and jaggery start appearing in the market. Among these, sesame-jaggery chikki is everyone's favorite. It's not only delicious and crunchy, but also beneficial for health. Many people think it's difficult to make crispy chikki like the ones sold at home, but today we bring you an easy recipe (Til-Gud Ki Chikki Recipe) that will ensure your chikki turns out perfect the first time. Let's find out.

The correct way to prepare the ingredients
To make chikki, you need only two ingredients: 200 grams of white sesame seeds and 200 grams of jaggery (equal quantities). Additionally, you need 1 teaspoon of ghee. First, roast the sesame seeds over medium heat for 4-5 minutes until they turn light golden and begin to smell fragrant. Be careful not to burn the sesame seeds. Once roasted, transfer them to a plate. Now, grease the plate or board on which you will spread the chikki with a little ghee and keep it ready.

The real secret lies in the jaggery syrup.
The secret to the crispiness of chikki lies in the jaggery syrup. Pour 1 teaspoon of ghee or oil into a heavy-bottomed pan. When it heats up, add the broken jaggery and melt it over medium-low heat. Stir constantly. When the jaggery has completely melted and begins to bubble, you need to perform a "water test." Take a bowl of cold water and add a couple of drops of the syrup. If the drops break and harden immediately (like a toffee breaking) instead of spreading in the water, the syrup is ready.

Mixing the syrup and sesame seeds
As soon as the syrup is ready, immediately remove the pan from the heat. Add the roasted sesame seeds and mix them quickly. You need to do this very quickly, as the jaggery begins to solidify very quickly. Mix the mixture well so that the sesame seeds and jaggery are completely combined. Now, immediately transfer this hot mixture to a greased surface (a plate or board).

Rolling and Cutting
After transferring the mixture to the surface, quickly roll it out to a uniform thickness using a rolling pin. Remember, it will be very hot, so be careful. While the mixture is still soft, you need to cut it into desired shapes (such as squares or rectangles) using a knife or pizza cutter. Mark the cuts, but do not cut them apart yet. Let it cool completely. After about 15 to 20 minutes, when the chikki is completely hard and crisp, you can break it into pieces and store it in an airtight container.

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