Til Khoya Chakli is a winter sweet made during the Lohri in North. I was planning on making a burfi and kept procrastinating until the last moment. Then suddenly realised I might as well make a brittle after remembering my recent caramel making.
So it turned out to be Sesame Brittle. I love brittles and enjoy making with all nuts and seeds. We mostly buy sesame balls or chaklis. My version now turned out exactly the same as the secret is adding ghee to the syrup.
Today's sweet is for the Festival Theme I am doing for Bm#72, for Lohri that'ss celebrated in North. Even in south we make dishes with Sesame Seeds during Sankranthi.
Step by Step Pictures for making Til Khoya Chakli
Recipe
Til Khoya Chakli
Til Chakli or Sesame Brittle is made during the winter season and especially during Lohri festival.
Servings 10 2 inh pieces
Ingredients
- 1/2 cup Sesame Til
- 1/4 cup Mawa Khoya
- 1/4 cup Sugar
- 2 tsp Ghee
Instructions
- Heat a nonstick pan and dry roast the sesame seeds till it crackles. This takes about 2 mins. Remove to a plate.
- In the same nonstick pan heat ghee and mawa. Cook till it melts down. When it turns liquid, add the roasted sesame seeds.
- Mix well and remove to the plate. Now in the same pan, add the sugar and keep stirring till it caramelizes.
- Meanwhile have a plate greased with ghee.
- When it becomes a nice amber colour, add the roasted sesame seeds and khoya. Simmer and cook for 2 mins, the mixture turns hard.
- Immediately pour the mixture into the greased plate. Allow to cool. With greased knife make marks or smaller pieces.
Notes
I got about ten 2 inch brittles.
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Pavani says
That's a delicious looking till chikki. Love the use of mawa in there, I'm sure it makes the brittle taste amazing.
Jayashree says
Looks amazing, Valli.
Sharmila -The Happiefriends Potpourri Corner says
Healthy Chikki 🙂
Anonymous says
The khoya in chikki is new to me , though I know of khoya in Til Burfi . The chikki is interesting .
Vaishali Sabnani says
Wonder if my comment went through !
The chikki looks amazing though I have never used khoya in chikki . Does the chikki remain as crunchy ?
Srivalli says
Yes Vaishali, these were crispy and crunchy after 1 day as well..
PJ says
Sounds interesting! Must have tasted so good na!
Sandhya Ramakrishnan says
Wow! Mawa in brittle is so interesting. I have never tasted it. Makes me want to try 🙂
themadscientistskitchen says
Mawa in chikki? Sounds delicious. Must try it have some sesame seeds I brought today.
Priya Suresh says
Wow, this brittle sounds so unique with mawa in it. Looks fabulous.
Harini-Jaya R says
Interesting use of khoya there. Love it.
Simply Tadka says
Perfect for festive time in winter season