Til Chikki तिल चिक्की

Til Chikki is often made during the winter harvest festivals of Lohri & Makar Sankrant. It is made with sesame and jaggery and served as a sweet on the day of the festival.

25-30 minutes
Til Chikki  तिल चिक्की Recipe - Ranveer Brar


For Chikki

1 cup white sesame seeds

½ cup roasted peanuts, crushed

½ cup desiccated coconut powder

¼ tsp cardamom powder


For Jaggery Syrup

1 tbsp ghee

1 cup jaggery powder or chopped jaggery

2 tbsp water

¼ tsp cardamom powder



  • To prepare the chikki, dry roast the sesame seeds till they turn golden brown and start popping.
  • Add the roasted peanuts, desiccated coconut and cardamom powder to the sesame seeds, mix well.
  • Set aside the dry ingredients till in use.
  • To prepare the jaggery syrup, add ghee to a pan on low flame along with jaggery powder and water.
  • Allow the jaggery to melt and come to a soft ball stage.

Note: When the jaggery syrup starts bubbling, you can do the water test to check the consistency. Take a small bowl with cold water and drop some jaggery syrup in it, if it does not spread it means your syrup is ready.

  • At this stage, turn of the flame and add in the dry ingredients. Mix well.
  • Grease a barfi tin with ghee, pour the prepared mixture and spread evenly into a thin layer.
  • With a knife make the cut marks while it is still hot, allow to cool down for 2-3 hours and store in an air-tight container.


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