Til chikki | Indian sesame snaps

Chikki in India refers to a sweet brittle made from nuts & jaggery or sugar. Different versions exist such as peanut chikki puffed rice or this til (sesame in Hindi) chikki. Chikki are popular all over India. When I first had them, they reminded me of a British snack which I used to have when I was growing up called sesame snaps. I remember getting a pack of them for 50p at the supermarkets whenever I had pocket money! You could say that chikki are the Indian version of sesame snaps. 

Til chikki only requires two ingredients - jaggery and sesame seeds. They are surprisingly easy to make but you just have to bear a few things in mind.

1. Use equal amounts of jaggery and sesame seeds. I would measure this with a scale - and don't rely on cups (1 cup of powdered jaggery will not weigh the same as 1 cup of soft/hard jaggery). 
   
   
2. You have to make sure you cook the jaggery to the correct consistency. This is essential - otherwise the chikki will not snap and they might end up being soft. I find the easiest way to test this is to drop a little melted jaggery in some cold water. If it forms a ball, hardens quickly and doesn't spread - then it is ready. When cooking the jaggery keep the heat to low - otherwise it might burn! 
   
   
3. Use a sturdy pan which retains an even heat! 
   
   
4. When you add the sesame seeds - act quickly as it will form a ball straightaway and start to harden. So mix quickly and then spread on some greased baking paper. 

Ingredients 
Makes around 15-20 chikki
150g jaggery you can also use normal white sugar. But jaggery or light brown sugar will give the best flavour!
150g sesame seeds 

1 tsp ghee or butter (for greasing the baking paper - it also will give the chikki a nice glossy finish!)
Optional: pinch cardamom 

Method 
Time - 20 minutes

• Before making the chikki, lightly grease two sheets of baking paper with ghee or butter ready for when you need to roll out the chikki. (One for the top, one for the bottom). Set them aside on a heatproof surface. 
  
  
• To start making the chikki, take a heavy bottomed frying pan or kadai and place on a medium-low heat. Add the sesame seeds and roast for 5 minutes or so until they become fragrant and start to splutter. Do not let them brown too much otherwise they may become bitter. Once roasted, set the sesame seeds aside. 
  
  
• In the same pan on low heat, add the jaggery. If you want, you can add a pinch of cardamom powder at this stage as well. 
  
  
• Let the jaggery melt. Cook the jaggery until the correct consistency - this took me around 10 minutes on a low heat. To test the consistency drop a small amount of a jaggery syrup in a small bowlful of cold water. It should not spread and form a hard ball. When you try and break it should snap and not be soft. 
  
  
• Once the jaggery has reached the correct stage, add the sesame seeds. Act quickly as the mixture will harden. Mix and ensure that all the sesame seeds are coated with the jaggery. 
  
  
• When mixed, immediately transfer to one of your prepared baking sheets. Place the other sheet on top and then roll out the chikki mixture using a rolling pin. The thinner you roll - the crispier it will be! 
  
  
• When you have rolled out the chikki - peel of the top sheet of baking paper carefully. Using a knife, making markings indicating where you will break the chikki. I went for around 4 cm squares - but you can decide the size accordingly. 
  
  
• Let the chikki set at room temperature for 1-2 hours. When the chikki is cold and hard - break them into squares along the markings you made! 
  
  
• Store the chikki for a few weeks in an airtight container.