Ingredients
1/4 cup black sesame seeds (kala til)
1/4 cup black sesame seeds (kala til)
1/2 cup thinly sliced almonds (badam)
1/3 cup grated jaggery (gur)
1 tsp ghee
Other Ingredients1/2 tsp ghee for greasing
Method
- Roast the sesame seeds for a few minutes over a medium flame till they are light golden in colour. Cool and keep aside. Repeat with the almonds.
- Grease the back of a flat thali or a stone surface with a little ghee and keep aside.
- Heat the ghee in a pan and add the jaggery.
- Simmer over a slow flame while stirring continuously till the jaggery melts and caramelizes and forms a hard ball when you add a drop in cold water. Remove from the flame.
- Add the roasted sesame seeds and almonds and mix thoroughly with the melted jaggery. You may need to put off the flame during this process.
- When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone surface. Press the chikki out into thin sheets using wet hand.
- When cool, cut into square pieces. Store in an air-tight container.
Made by Jiya and she loved it :)
