Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: 38-40 Pieces
Ingredients
2 Cups Sesame Seeds/Nuvvulu/Til
2 Cups Jaggery(Bellam), small chunks or grated
2 Tspn Ghee/Butter
Directions
- Heat a pan & dry roast the sesame seeds on a low flame by stirring continuously for 2-4 minutes or until golden brown. Transfer them to a plate & keep aside.
- Grease a steel plate with little ghee or take a butter paper & keep aside.
- In a small bowl add 1/2 cup of cold water & keep aside.
- In a wide pan add jaggery, ghee or butter & boil till it thickens on a low flame(approximately 4-5 minutes) by stirring occasionally.
- To check the right consistency of the syrup, add 2-3 drops of syrup in cold water & it should become hard immediately (it should break but not be stringy).
- Turn off the flame & add roasted sesame seeds.
- Mix everything well with a spatula & immediately transfer sesame mixture onto a butter paper & spread it evenly with a spatula(grease little ghee to the spatula) or using a rolling pin roll it into 1/2 inch thickness.
- Wait for a minute & cut them into square or desired shapes using a knife (apply little ghee to knife before cutting), if mixture cools down completely its difficult to make cuts.
- Once sesame chikki is completely cooled its ready to serve.
Note: Store it in an airtight container & stays fresh for 20 days at room temperature.
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