Soft Til Gud Chikki (Gajak Style) for Makar Sankranti

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). We all love the classic crunchy chikki, but sometimes it’s just too hard to bite.

So I make a softer version. 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 Til Gud Chikki

• Easy on the Teeth: The coarse powder texture ensures the chikki isn’t rock hard. It crumbles beautifully in your mouth.
• Easy Ratio: Equal til and gud (200 g each), so you don’t need to remember any measurements. 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.

Tips for Soft Til Gud Chikki

Cut While Warm: This matters for every kind of chikki. 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)

Recipe by Neera Sharma

0.0 from 0 votes

Course: Dessert / SweetCuisine: Indian (Maharashtrian)

Servings

4-5

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

120

kcal

A 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 Key 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.
• Mix: Turn off the flame. Add the coarsely ground til to the melted jaggery and mix quickly until everything comes together.
• Spread: Transfer the mixture to a greased plate or butter paper. Use a greased rolling pin (belan) to roll it out evenly, about ¼ inch thick.
• Garnish: Sprinkle pistachio slivers and the reserved roasted til on top. Press them in gently with the rolling pin.
• Cut While Warm: Cut into squares or diamonds while the chikki is still warm. Once it sets, it will crack.
• Cool and Store: Let it cool completely, then separate the pieces. Store in an airtight jar.

Recipe Video

Notes

• Serving: Enjoy it as a sweet after meals, or share it on Makar Sankranti with “Til gul ghya, god god bola.”
• Storage: Keep it in an airtight jar at room temperature. Keep it away from moisture so it stays soft and crumbly, not sticky.

Til Gud Chikki FAQ

Why did my chikki turn hard?

The jaggery cooked too long. For this soft version, melt the gud in ghee only until it froths slightly, then mix in the ground til straight away.

Can I use whole sesame seeds?

Yes, but you’ll get the classic crunchy chikki. Pulsing the roasted til 2 to 3 times in the mixer is what makes this version soft and crumbly.

Why does my chikki crack when I cut it?

It has already set. Always cut the pieces while the chikki is still warm.

Why does my chikki taste bitter?

Either the til was roasted until brown, or the jaggery was overcooked. Roast the til on low flame only until it puffs up and smells nutty.

Try these next

• Gond Dry Fruit Laddu with Jaggery (No Refined Sugar)
• Gajar ka Halwa with Khoya: Traditional Winter Recipe
• Creamy Rice Kheer Recipe

Making til gud chikki with kids around? Hot jaggery syrup can burn badly, so keep little ones away from the stove. For general kitchen hygiene, the WHO’s five keys to safer food are a handy read.