Til Chikki- Sesame Brittle Til Gud -Happy Diwali

I know its not the time yet.
Neither is it that cold yet.
The time for sesame brittle comes only comes only in January.
But hey, the cold is knocking on our doors and we need the jaggery and sesame ,OK ,superficially!

And when something is homemade and healthy and tasty and yummy...
Lets make it for Diwali!!!
This is actually on demand. Sweet sister and little niece Sanskriti are home bound as the cold has struck ... and that means Sanskriti's Daily trips to the park and tot lot are over and sweet sister so wanted to eat chikki...or Brittle.
Sesame and jaggery are a perfect combination. Til Gud!
In all awesomeness...Awesome! Warms you up from the inside, high in iron, minerals and sesame oil being good for your skin and hair...win ,win, all the way!!
Diwali is knocking on our doors...so double the benefit!
I did say, I am not too fond of milk based sweets...
I just love sweet.

Winters bring that languishing laziness, a lackadaisical attitude and the desire for warmth.
This is enough to warm your soul,for the body...I'm sure you will find other ways...

This recipe is my mom's. I'm sure you'll say that too...its a universal way to do it. You just need to know when to stop cooking the brittle/chikki.
The Clarified butter/ghee is optional-you can use refined vegetable oil or even  olive oil to make it healthier. You can roll it thin for a crisp "snappy" brittle or keep it thick and "chewey"...that is for you to decide.
You can make this with jaggery or sugar and honey...but jaggery is good for your digestion too. If you don't have jaggery, use the same amount of sugar instead.Peanuts, almonds, pistachios whatever...
Food forgives..unlike exes...no??

for the

Til Chikki- Sesame Brittle Til Gud -Happy Diwali...

you need

1 cup sesame seeds
3/4 cup jaggery
1/4 cup sugar
1/2 tsp cardamom powder
1/4 cup water
2 tsp clarified butter/ghee

Start with a flat stone surface.We used the marble chakla, on which we roll out our roti's.Any flat surface or the back of a steel dinner plate will do.
Grease whatever you are using with some of the clarified butter/ghee.We used a mar
Place the sesame seeds to roast on a low flame till they pop.And set aside to cool.

Place the jaggery and the sugar in a thick bottomed saucepan.

Add the water and let it simmer till it is thick and syrupy.

You are looking for a two string consistency. When its thick ,drop a drop of the syrup on a cold surface and touch with a finger tip. Join with thumb tip and pull slowly apart. Just like we did for the Coconut Barfi.Only there ,it was one string. Thick is what we need.And two strings!

When that is two string ,add in the toasted sesame seeds.And stir....

You know its done when you place a drop of the mix on the prepped surface and it sets...

So pour it out now...

Try and get someone to help you scrape it out...too hot to handle it yourself...and company is good!

You can roll it out thin with an oiled rolling pin before it cools, or leave it like this...
I like it thick and chewey.
Mark the chikki before it cools, else you will not be able to cut it neatly.

After 20 minutes

Ready to lift..

Replace, replace the knife and put all your weight on the chikki markings...and get beautiful pieces...

And enjoy!
Make sure you work it all out...or you will be blaming your bake"titude".
Have a wonderful time preparing for the festival of lights...

So what are you baking today???