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Till Ke Laddu (Sesame Seed Jaggery Balls) or Til Patti Chikki (Sesame Seed Bark)



This recipe was set out to make Til Patti or Til Chikki, somehow the mixture clumped so much that it failed to form flat sheet, hence quickly before the mix cooled off I make tiny balls and it turned out as good as Chikki. 

The recipe below outlines steps to make Chikki and Laddu


Ingredients

Sesame seeds (white)- 1 cup
Jaggery - 1 cup
Ghee - 1 tbsp
Cardamom powder - 1 tsp

Method
  1. Dry roast sesame seeds on very low heat till the seeds splutter. To cut this step I used pre-roasted sesame seed.
  2. In a thick bottom kadai/wok or pan melt ghee and jaggery on low heat. Keep stirring till jaggery melts and syrup starts to thicken and glossy.
  3. Check the consistency of jaggery syrup by dropping few drops of jaggery in water. If the drop rolls into a soft ball then continue cooking. 
  4. Keep checking the consistency by dropping  the syrup in water until the syrup form hard ball and breaks with a brittle snap.
  5. Turn off heat at this point and mix roasted sesame seeds and powdered cardamom powder.
Steps to make Chikki
  1. Immediately pour the mix on greased plate or butter paper and work with greased hand to flatten the mix. 
  2. Cut into slices while the mix is still warm 
  3. Cool and serve 
Steps to make Laddu
  1. Once the jaggery-sesame seed mixture is poured on greased plate, start make small balls with grease hands. 
  2. Try to work fast and make as many laddus possible as the mixture solidifies as it cools down. 
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