Sesame Seed Brittle
Til ki Chikki
Devi Patel
Chiki is a popular sweet in India and can be made using things other than sesame seeds, like roasted peanuts, cashew nuts, fluffed rice. See Peanut Brittle.
Ingredients
500 gm. white (skinless) sesame seeds
400 gm. jaggery (gur) or brown sugar or muscovado sugar
1 tsp. ghee or clarified butter
A greased metal tray or thali
Instructions
Dry roast sesame seeds until light brown and there is strong smell of sesame oil. Keep aside.
Melt ghee in a pan.
Crumble jaggery and add to ghee. Heat until the jaggery is melted, stirring all the time with a wooden spatula. This takes 1-2 minutes only.
Continue to heat, stirring constantly (it burns quickly), until it is bubbling nicely, looks frothy and ghee separates ( 265? C) degrees.
Add sesame seeds and stir in quickly. It sets fast, so you have to be quick.
Turn out onto the greased tray (you can also make it on the kitchen top, if it is heat proof.
Flatten with wetted, gloved hands or a greased rolling pin, very quickly. It becomes brittle as it cools.
Turn it out of the tray onto the kitchen top or any clean surface. Break into pieces, cool completely and store in and airtight jar.
Pan and tray made need to be soaked in hot water to help with cleaning.
Notes
White sugar can also be used. It needs to be melted until it becomes light brown.
Some people add 1/4 tsp. baking powder to the melted sugar.
