Til Patti Recipe – Gur til ki chikki

Til Patti Recipe – Gur til ki chikki

Gud Til Chikki is a special recipe we generally prepare during winter season. This crunchy brittle Gud til patti is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet. Jaggery being a rich source of iron and protein keeps you strong for winters.

Here is an easy recipe with pictures to make Gud til patti. You can pack this crunchy sweet as gifts or you can carry it along while travelling. Due to extended shelf life you can also enjoy its taste for months.  Enjoy.

Directions

Getting ready:

Evenly apply some ghee on the rolling board.

Gud til chikkiMaking:

Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don’t over roast the seeds. As their colour changes, transfer them on a plate.

Gud til chikki

Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.

Gud til chikki

Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.

Gud til chikki

As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.

Gud til chikki

Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.

Gud til chikki

5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.

Gud til chikkiServing:

Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

Til Patti Recipe - Gur til ki chikki
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 1 cup
  • Jaggery – 1 cup (200 grams)
  • Ghee – 2 tsp
Instructions
  1. Evenly apply some ghee on the rolling board.
  2. Heat a pan and put the sesame seeds in the pan. Dry roast until the sesame seeds become light brown. Don't over roast the seeds. As their colour changes, transfer them on a plate.
  3. Reduce the flame, put the 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely.
  4. Once the jaggery melts, cook the jaggery syrup for another minute then add the sesame seeds to the pan and cook them by stirring continuously on low flame until they mix together.
  5. As the mixture becomes even, turn off the flame and transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, apply some ghee on the rolling pin and roll out the mixture in a thin patti.
  6. Now make a cut mark on the mixture with a knife and leave for 5 minutes to cool down.
  7. minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
  8. Serve these til gur patti right away. You can store them in an airtight container for 2 to 3 months.

 

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