TIL CHIKKI

Introduction: Til (Sesame seeds) Chikki also known as Til (Sesame seeds) Papdi is a very famous Indian sweet delicacy prepared during the Kite Festival known as Uttarayan / Makar Sankranti. It is one of the signature delicacies, made exclusively to celebrate this auspicious occasion. Some of the most integral ingredients used in this delicacy are Til (Sesame seeds) and Gur (Jaggery).

Regional Importance: The combo of Til (Sesame seeds) and Gur (Jaggery) actually comes from the Maharashtrian phrase ‘Til (Sesame seeds), gud ghya ni god god bola’. This is a common expression used to greet family and guests in Marathi households during Makar Sankranti celebrations. The expression literally means ‘Eat Til (Sesame seeds) & Gur (Jaggery) and speak sweet’.

Religious Belief: According to Hindu Mythology; Sesame seeds originated from the drops of sweat that trickled from Lord Vishnu and fell on earth. Also, it is believed that the God of Death, Yama, blessed Sesame seeds and therefore are regarded as the symbol of Immortality.

Nutritional Facts: In Ayurveda, Til (Sesame seeds) and Gur (Jaggery) are referred to as two of the most winter-perfect foods that plays a dual role of increasing our immunity and keeping the body warm. The oil present in Til (Sesame seeds) helps in generating body heat, which keeps the internal body temperature from dipping down too much. On the other hand, the iron and vitamin C content in Gur (Jaggery) has also been used as a traditional remedy for respiratory and throat disorders.


Recipe:

Roast 1 cup Til (Sesame seeds) in a pan till you hear the crackling sound. (Hint: Ensure to not keep the flame very high as this can lead to the seeds getting burnt and tasting bitter).

Once the Til (Sesame seeds) is roasted, remove it aside and then heat 1 Tsp Ghee in a Pan and add 1 cup grated Gur(Jaggery).(Hint: Take equal quantity of Gur (Jaggery) and Til (Sesame seeds) always while cooking).

Let the Gur (Jaggery) melt well (Hint: If you like you can add some ginger powder for a better taste but that's completely optional). Once Gur (jaggery) starts changing color and forming bubbles as it melts, then lower the flame and continuously keep stirring the Gur (Jaggery) so it doesn't stick or form any lumps. Remember to not overcook the Gur (Jaggery) as it can turn bitter and spoil the taste of the chikki.

To check if the Gur (Jaggery) is cooked or not, all you need to do is add few drops of the melted jaggery in a cup of water and check with your fingers if it's sticky or not. If Yes, that's an indication that the jaggery is NOT ready but if it breaks in water giving a breaking crunchy sound that means it's perfect for proceeding to the next step, which is adding the Til (Sesame seeds) in the Gur (Jaggery). Once both ingredients are mixed well, immediately pour this mixture on a (ghee) greased smooth hard surface and cover it with a baking paper. Without wasting a minute, using a rolling pin, start spreading and thinning the batter immediately and then remove the paper and cut it in triangle or square pieces. (Hint - Use a pizza cutter for easy cutting).

Your delicious Til-Gur Chikki is ready to eat!!!

You can replace the Til (Sesame seeds) by using roasted peanuts or dry fruits if you prefer to eat peanut chikki or dry fruits chikki.





 

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