Crispy, crunchy, and full of nostalgia, this Til Chikki is one of those traditional sweets I always associate with winter festivals and family gatherings. I make it with roasted sesame seeds, melted sugar, fragrant cardamom, and a touch of ghee. Every bite brings back memories of Sankrant celebrations, homemade sweets, and the joy of sharing something simple yet special.
Why You’ll Love This Recipe
I love this recipe because it uses only a few basic ingredients and comes together in minutes, yet the result feels festive and indulgent. The nutty sesame seeds pair beautifully with the light sweetness of sugar and the warmth of cardamom. I also like that it stores well, making it ideal for preparing ahead of time. Most of all, I enjoy how this recipe carries tradition and comfort in every crisp piece.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup brown or white sesame seeds
1 cup sugar
1 teaspoon ghee or neutral oil
1/8 teaspoon salt
1/8 teaspoon ground cardamom
Directions
I begin by adding the sesame seeds to a heavy-bottomed pan and roasting them over medium heat for about 5 minutes, stirring constantly until they turn lightly golden and aromatic. I transfer them to a bowl and let them cool.
Using the same pan, I add the sugar and ghee along with the salt and ground cardamom. I cook this mixture on medium-low heat, stirring continuously. At first, the sugar crystallizes, but I keep stirring and breaking up the lumps until it melts completely into a smooth syrup. This process usually takes about 6 to 8 minutes.
Once the sugar has fully melted, I lower the heat and quickly add the roasted sesame seeds, mixing well so they are evenly coated.
I immediately pour the hot mixture onto a parchment-lined surface. Using a silicone spatula or rolling pin lightly coated with ghee, I spread the mixture into a thin, even layer while it is still hot.
While the mixture is warm, I cut it into small squares or diamond shapes using a knife or pizza cutter. I allow it to cool completely, then gently separate the pieces along the cut lines.
Servings And Timing
This recipe makes about 8 servings.
Preparation time is approximately 5 minutes, cooking time is about 10 minutes, and the total time comes to around 15 minutes.
Variations
I sometimes replace sugar with jaggery for a deeper, more caramel-like flavor. When I want extra crunch, I mix in a few tablespoons of crushed peanuts or almonds along with the sesame seeds. For a richer taste, I slightly increase the amount of ghee, which adds extra aroma and shine.
Storage/Reheating
I let the chikki cool completely before storing it in an airtight container. It stays fresh at room temperature for up to one month. I avoid refrigerating it, as moisture can affect the crisp texture. Since this sweet is meant to be enjoyed as-is, reheating is not necessary.
FAQs
Why did my Til Chikki turn bitter?
I have found that bitterness usually comes from overcooking the sugar or using old sesame seeds. I make sure to stop cooking as soon as the sugar melts fully.
How do I know when the sugar syrup is ready?
I look for the stage where the sugar has melted completely and looks smooth, with no visible crystals.
Can I use white sesame seeds instead of brown?
I often use white sesame seeds, and they work just as well, with a slightly milder flavor.
Why is my chikki soft instead of crisp?
This usually happens if the sugar is undercooked or if the chikki absorbs moisture. I always cook the sugar until fully melted and store the chikki airtight.
Can I reduce the sweetness?
I prefer the balance created by equal parts sugar and sesame seeds, but I sometimes reduce the sugar slightly for a less sweet version, knowing it may affect the final crispness.
Conclusion
This Til Chikki is a simple yet meaningful sweet that I love making during the winter season. With its crisp texture, nutty flavor, and festive aroma, it never fails to bring warmth and joy to the table. It is a recipe I return to again and again, both for its taste and the memories it carries.
A crispy, nutty Indian sweet made with roasted sesame seeds and melted sugar, flavored with cardamom and a touch of ghee—perfect for winter festivals and nostalgic snacking.
Ingredients
1 cup brown or white sesame seeds
1 cup sugar
1 teaspoon ghee or neutral oil
1/8 teaspoon salt
1/8 teaspoon ground cardamom
Instructions
Roast sesame seeds in a heavy-bottomed pan over medium heat for about 5 minutes, stirring constantly until lightly golden and aromatic. Transfer to a bowl to cool.
In the same pan, add sugar, ghee, salt, and cardamom. Cook on medium-low heat, stirring constantly. The sugar will first crystallize, then melt into a smooth syrup in about 6–8 minutes.
Once the sugar is fully melted, lower the heat and quickly mix in the roasted sesame seeds until evenly coated.
Immediately pour the mixture onto a parchment-lined surface. Use a greased spatula or rolling pin to spread it into a thin, even layer while still hot.
While warm, cut into squares or diamond shapes using a knife or pizza cutter.
Allow to cool completely, then break into pieces along the cut lines and serve or store.
Notes
Use jaggery instead of sugar for a deeper, richer flavor.
Add crushed peanuts or almonds for extra crunch.
Increase ghee slightly for a shinier finish and richer taste.
Do not refrigerate—store in an airtight container at room temperature.
Work quickly while the mixture is hot to shape and cut before it hardens.
