Tamil cuisine
Til Chikki
Sesame seed brittle made with jaggery — the iconic Makar Sankranti sweet eaten across India. Cold-press sesame oil is used to grease the surface and adds a subtle nutty depth.
Why cold press mustard oil?
Til chikki uses cold-press sesame oil to grease the setting surface — the oil's flavour complements the sesame seeds and prevents sticking without the neutral blandness of refined oil.
Ingredients
- 1 cup white sesame seeds (til)
- 1 cup jaggery, grated
- 1 tbsp Dune Aura Cold-Press Sesame Oil (for greasing)
- 1 tsp cardamom powder
- 1 tbsp water
Step-by-step method
- 1
Dry roast sesame seeds in a pan on medium heat until golden and fragrant. Set aside.
- 2
Grease a flat surface or baking sheet with cold-press sesame oil.
- 3
In a heavy pan, melt jaggery with 1 tbsp water on medium heat. Stir until dissolved.
- 4
Cook the jaggery syrup until it reaches hard crack stage — test by dropping a small amount in cold water; it should harden immediately.
- 5
Add roasted sesame seeds and cardamom. Mix quickly.
- 6
Pour onto the greased surface immediately. Spread thin with a greased rolling pin.
- 7
Score into rectangles while still warm. Break apart once fully cooled.
Pro tip
Work fast once the sesame goes in — the jaggery sets quickly. Have everything ready before you start.
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