TIL-GUD PATTI / TILACHI CHIKKI

   Different states of India celebrate Makar Sankranti with varied kinds of traditional sweets. Makar Sankranti is a harvest festival that falls on January 14 every year and is known by different names all across India. In Tamil Nadu, it’s Pongal, in Punjab it’s Maghi [a day after Lohari], in Assam it’s Bihu and Uttarayan in Gujarat and Rajasthan. The festival is celebrated by flying kites.  Food is a big part of the festival and many different kinds of sweets are prepared on the occasion across India. The celebrations vary from state to state and so does the food and food preparations. In Maharashtra ritual is held with Tilgul Laddoo. Gulachi Poli, Tilachi Chikki and Murmura Chikki.

  Among Maharashtrians, there is a saying that goes something like this: “Til-gul ghya ani god god bola” [eat sesame seeds and jiggery and speak sweet words]. The tilgul laddoos are prepared and distributed among neighbours in Maharashtra on the occasion of Makar Sankranti. They also prepare Gulachi Poli or Jaggery rotis or sweets made of puffed rice. I have already shared the gulachi poli recipe in my blog last year. Today I am going to share the step recipe with pictures of tilpatti/ tilachi chikki. It is crunchy and chewy snack made from sesame seeds[ til] and Jaggery [gud]. Usually, it is made during Makar Sankranti which is in winter season in India and sesame seeds are good to eat during winter.But, it is not compulsory that we should make it during Makar Sankranti only, right?, we can make it any time. Me and my family love this Til Gul Patt. Even many times, I make it in bulk, and store it in airtight container. It lasts for a month. It tastes so good,that you can not stop youerself from having another bite. It is very easy, simple and require very few ingredients. So here is my recipe for Til- Gul Patti with

  pictures. Hope you all like it.

INGREDIENTS:

1 Cup Sesame Seeds

1 Cup Sugar

2-3 tablespoon Clarified Butter [ ghee]

A pinch of Green Cardamom Powder

Chopped Dry Fruits [optional]

METHOD:

STEP 1 – Dry roast the sesame seeds before hand and keep them aside. Don’t over cook.[ see notes]

STEP 2 – Now add clarified butter in to the pan and let it melt.

STEP 3- Add sugar in it and stir continuously keeping the flame medium-low until it melts.

Please follow the changes while melting the sugar in below picture.

STEP 4 –Grease the plat form or big thali and rolling pin with ghee and keep ready.

STEP 5 -  After melting sugar completely, add roasted sesame seeds in melted sugar.

STEP 6 – Mix well and turn off the flame. [ see notes]

STEP 7 -  Remove the mixture immediately on the greased plat form and spread with the greased rolling pin. [see tips]

STEP 8 – Immediately make cuts over the mixture with a sharp knife / pizza cutter.

STEP 9 – When it cools down, separate out the chunks and serve them.

Crispy, mouth watering til chikki is ready to serve. Leave it as it is in open for an hour and after that store it in an air tight container and relish eating for up to 1-2 months.

NOTES: * Keep stirring while roasting the sesame seeds and don’t over cook else they taste bitter.

               *While melting the sugar, keep the flame medium-low. If it high then sugar can burn instead of melting.

               *After putting mixture on plat form you have to work fast. Otherwise, the mixture will cool down and you will not be able to roll it.

               *You can sprinkle some chopped dry fruits over it if you want.