Ellu Burfi/ Sesame Chikki/ Till Chikki

by - January 17, 2020



Pongal is also referred as Thai Pongal, is a multi-day Hindu harvest festival of South India, particularly in the Tamil community. It is observed at the start of the month Tai according to Tamil solar calendar and this is typically about January 14. It is dedicated to the Hindu sun god, the Surya, and corresponds to Makar Sankranti, the harvest festival under many regional names celebrated throughout India. The Four days of the Pongal festival are called Bhogi Pongal, Surya Pongal and Maattu Pongal, Kaanum Pongal. ( Source wikipedia)

According to the tradition, the festival marks the end of winter solstice. Beginning of spring, Sesame seeds are exchanged in form of sweets to destroy the negativity. Sesame chikki is one of the traditional snack shared during Sanskrit festival in some part of India. Try this easy and simple snack and enjoy the goodness of the sesame seeds.   I am posting this recipe for Blogging marathon under Pongal special " theme for this week. Please do check  what other Blogging Marathon friends doing this week. 



Preparation time: 10 minutes
Cooking time:15 to 20 minutes
Serves: 150 grams of burfis

Ingredients:
1/4 cup sesame seeds ( white or black)
1/4 cup powdered jaggery
1 tbsp ghee
1/4 tsp cardamom powder
A pinch of salt.


Method:


  1. Heat heavy bottom pan, dry roast sesame seeds at low heat until it splatter. Transfer to another bowl or to a plate.
  2. In the same pan, add jaggery powder with 2 tbsp of water, when jaggery dissolves and starts to boil, add ghee and cardamom powder.  When mixture is boiling, grease the plate, cutter and rolling pin with oil or ghee and  take small bowl full of water and set aside. Stir the jaggery syrup and allow it to boil till it reaches 2 string consistency. ( when the syrup drop in water, it should  holds the ball shape when pressed but remains sticky or it should reads 245F to 250F in candy thermometer).
  3. Add the sesame seeds and mix to the syrub. Transferred to greased plate. ( need to work fast to avoid the mixture to turn into solid.) With spatula, flatten the mixture and roll them as thin as you can. Cut them into strips to desired size and shape. Store it in air tight container for 2 to 3 weeks.





You May Also Like

1 comments

  1. You have nailed the recipe and got perfect pieces. I always fail in jaggery syrup consistency. so healthy and nutritious snack

    ReplyDelete

If you enjoyed this recipe, please consider to leave your valuable comments..

Pinterest