Til (Sesame) Chiki/ Brittle | Til Gud Ke Ladoo ~ Makarsankranti Special

Sesame Balls / Brittles made with Jaggery Syrup

Til Chiki or Til ke Ladoo or Tilkut is very nutritious snack as sesame and jaggery are very good source of iron and protein. Whenever you have craving to eat sweets grab this healthy chiki/ladoo and satisfy your bud without any guilty of eating sinful sweets.
Til Ke Ladoo/chiki attain great importance during auspicious festival of Makarsankranti. Its made in almost every household during this festival in Gujarat/Maharashtra region of India. People distribute "Till Ke Laddu" with their friends, neighbour and kids to exchange festive greetings! This festival also called as "kite flying day" in this region!!!

Preparation & Cooking Time : under 30 minutes

Yield : 12-15 Laddus


White sesame seeds - 1 cup
Black sesame seeds- 2 tbsp (optional)
Jaggery - 1/2 cup grated
Ghee/clarified butter - 1 tbsp + 1/2 tsp for greasing


  1. Dry roast sesame seeds on law flame in a pan. Be careful they don't get burned or browned. Keep stirring them with spatula constantly while roasting as they easily tend to get burned and brown.
  2. Once done take them out in plate to cool down.
  3. Heat the ghee in a pan and add grated jaggery in it. Let jaggery melt down properly. Keep stirring it. Once the jaggery syrup is done turn off the flame.
  4. Immidiately add sesame seeds and mix well thoroughly.  
  5. Now the chikki mixture is ready and its time to decide for you is to either make ladoo or brittle. Whatever you choose you really need to hurry. I made both half chiki and ladoo in another half batch. 
  6. For Laddus : Grease your hand with ghee and take spoonful of til mixture in hand and roll it into a ball. Same way make all laddos one by one. Once cool down completely store them in air tight container. (Yes, mixture will be very hot and you have to do it when it is hot. Once it is cool down mixture will become hard and you wont be able to make ladoos then.)
  7. For Chiki/Brittle : Grease a plate with ghee and pour the til gud mixture in it. spread it and roll out with spatula/rolling pin. After few minutes mark lines to make squares using knife. Let it cool down completely and break them into squares and store in air tight container. 


  • You need to make laddo / chiki when mixture is hot. Once it is cool down mixture will become hard and you wont be able to make ladoos or spread it for chiki.
  • A special variety of jaggery is available in market to make chiki. If you don't find it, look for jaggery which is dark red or brown in colour and soft in texture as you take it in your hand, you would be able to break it easily with your hand.

  • For variation instead of til/sesame you can make peanut or dry fruit chiki. 

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