The Taste of Makar Sankranti
“Til gul ghya, god god bola.” (Accept this sesame-jaggery sweet and speak sweet words.) Makar Sankranti is incomplete without the warmth of sesame (Til) and Jaggery (Gud). While we all love the traditional crunchy Chikki, let’s be honest—sometimes it’s too hard to bite!
At Neera Food Lab, we have tweaked the classic recipe for a softer, more indulgent experience. Instead of using whole seeds, we coarsely grind the roasted sesame. This simple step transforms the texture completely. It turns the chikki into a “Khasta” (crumbly/soft) sweet that even elders and kids can enjoy without struggling. It’s midway between a Chikki and a Barfi—nutty, rich, and ready in just 15 minutes!
Why You Will Love This Version
- Easy on the Teeth: The coarse powder texture ensures the chikki isn’t rock hard. It crumbles beautifully in your mouth.
- Perfect Ratio: The 1:1 ratio (200g Til to 200g Gud) makes it foolproof. You don’t need a weighing scale; just use equal bowls.
- Rich Flavor: Grinding the sesame releases its natural oils, making the sweet more aromatic than using whole seeds.
Secrets to the Perfect Soft Chikki
Cut While Warm: This is the golden rule for all chikkis. Once you spread the mixture on the plate, make the cuts while it is still warm. Once it sets, it will crack if you try to cut it.
The “Pulse” Grind: When grinding the roasted sesame, do not run the mixer continuously, or it will release too much oil and become a paste (tahini). Just pulse it 2-3 times. You want a coarse powder, not a butter.
Jaggery Consistency: Since this is a softer version, you don’t need to cook the jaggery to the “hard crack” stage. Just melt it in ghee until it froths up slightly. Overcooking the jaggery will make the sweet bitter.
Soft Til Gud Chikki (Crushed Sesame Brittle)
Course: Snack / AppetizerCuisine: Indian Street Food4-5
servings15
minutes15
minutes120
kcalA unique twist on the classic Makar Sankranti sweet. Roasted and coarsely ground sesame seeds mixed with molten jaggery for a soft, fudge-like texture.
Ingredients
200 gms Til (White Sesame Seeds)
200 gms Gud (Jaggery), chopped or grated
1 tbsp Desi Ghee (Clarified Butter)
- Garnish:
Pistachios (slivers)
1 tsp Roasted Til (reserved)
Instructions
- Roast the Til: Heat a heavy-bottomed pan on low flame. Add the sesame seeds. Dry roast them, stirring constantly, until they puff up slightly and release a nutty aroma. Caution: Do not let them turn brown or they will taste bitter. Remove and let them cool completely.
- The Secret Step (Grind): Once cooled, transfer the seeds to a mixer jar. Pulse 2–3 times to get a coarse powder. (Do not make a fine powder).
- Melt the Jaggery: In the same pan, heat 1 tbsp Ghee. Add the chopped Jaggery (Gud). Stir continuously on low flame until the jaggery melts completely and starts bubbling slightly.
- Bind: Add Besan and Rice Flour. Mix everything well using your hands. Squeeze the spinach and onions while mixing—they will release moisture to form a thick dough-like batter. Note: Avoid adding extra water unless the mixture is too dry.
- Shape: Grease your hands slightly. Pinch small portions of the mixture and form rough ball shapes (don’t smooth them out too much; rough edges get crispier).
- Shape & Garnish: Use a rolling pin (belan) to gently roll it out into a square or round shape. Sprinkle chopped pistachios and the reserved roasted whole til on top. Press them gently with the rolling pin so they stick.
- Crisp Up: Fry on medium flame, stirring occasionally, until they turn golden brown and crispy on all sides.
- Serve: Drain on a kitchen tissue to remove excess oil. Serve hot!
Recipe Video
Notes
- Serving: These are best enjoyed piping hot with Green Mint Chutney, Tomato Ketchup, and a steaming cup of Adrak Chai.
- Reheating: If you have leftovers, do not microwave them (they will become chewy). Reheat them in an Air Fryer or oven for 5 minutes to restore the crunch.
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