SESAME(TIL)CHIKKI/BRITTLE


Sesame seeds/Til (Hindi )Ellu (Tamil),though it

looks tiny,it has a rich source of nutrients,fibre

protein needed for the human body .

It is extensively used in,Middle Eastern dishes.

Sesame oil,is extracted from this humble seed.

Asians,also use this seed in the making of

savouries and sweets.There are countless

recipes with this seed,and this recipe that I’m

going to share now,can be seen or bought from

any store in India.

Earlier,I thought this chikki needed expert

hands to make it.After trying this,and peanut

chikki which is my favourite,I learnt it’s just so

easy to make . Henceforth, peanut brittle,and

sesame brittle will be homemade 😀.

Peanut brittle/ chikki is the same recipe .The

only difference,is that peanuts have to roasted

crisp .

Another useful and important tip is that,you

should never add the peanuts or sesame seeds,

to the syrup with the flame on.

Once the consistency ,of the syrup is right ,

switch off the flame and then toss in the nuts.

Will be posting peanut chikki soon.

To today’s recipe

INGREDIENTS

1 cup sesame seeds

1 cup jaggery pieces

1/4 cup water

1 tsp liquid glucose ( optional)

1/2 tsp ghee

1/2 tsp cardamon powder

a pinch of nutmeg powder

METHOD

• Melt the jaggery in 1/2 cup water with glucose,

and 1/2 tsp ghee,till it reaches a thick bubbling

syrup .Add spice powders.

•Add a drop in a little water.If it crystallises

and you are able to shape it in between your

fingers,remove from fire.

•Add the sesame seeds and mix well.

•Transfer to a greased board/ parchment paper.

•Flatten it with a greased rolling pin .

•Cut into shapes,when lightly cool .

• Allow to cool completely,and remove pieces.

Tip to compulsorily follow : Keep mixing the

jaggery syrup while cooking ,as it may get

burnt .

WHEAT ENERGY LADOO


This is wonderful energy providing ladoo.With

the richness of nuts,Edible gum ( badam pisin),

Coconut ,honey ….is undoubtedly healthy.

So do try healthy stuff during these times,and

keep your family fit !

To the recipe now

INGREDIENTS

1 cup wheat flour

1/2 cup almonds

1/2 cup cashewnuts

1/2 cup dates ( I used date syrup)

Pumpkin seeds, watermelon seeds or any seeds

of your choice

1/2 cup badam pisin ( you can add 1 cup but I

had only 1/2 cup ….effects of lockdown)

1/4 cup powdered sugar/ jaggery

3/4 cup coconut ( coconut chips cut from

fresh coconut and ground coarsely ,

1/4 tsp nutmeg powder

1/4 cup raisins

1/2 tsp cardamon powder

A pinch of salt.

1/4 -1/2 cup ghee

METHOD

Heat 2-3 tblsp of ghee and roast the gum first.It

should swell to a crunchy stage.Remove from

pan and set aside.

Lightly toss the almond,cashew,raisins for 1

minute in the leftover ghee in the pan.Remove

from pan and set aside.

Add another tblsp of ghee and roast coconut till

light brown. Remove from pan .

Heat the remaining ghee to the pan,and add the

wheat flour,and roast till you get a nice aroma

from the flour ( on medium flame).

Add the remaining ingredients and the roasted

ingredients into a food processor or blender

and pulse for few seconds only .

Make ladoo and store.

If the ladoo is crumbly to shape add ghee.

Note: You could use boora / Tagar sugar if you prefer to use