The Sun is the Self of the world, moving as well as unmoving.
Surya Upanishad, Atharva Veda
Til badam chikki / Sesame brittle :
Sun’s transmigration from one zodiac to another, makar (Capricorn) is considered very auspicious in Hinduism and is being celebrated as makar sankranti through out the country.
In some states it also coincides with the harvest festival too, like in West Bengal where it is known as “Poushe sankranti”, amidst all the rituals the most awaited moments are however a lavish spread of “pithe -puli” made with freshly harvested rice and new jaggery / nolen gur/ date palm jaggery.
Unlike other years this time we tries to keep it simple, so instead of making the whole array of different kinds of pithe-puli, we tries our hand on til ki chikki or sesame brittle.
This is definitely not a traditional recipe to share on this occasion, and these are so prolific in any grocery stores, I guess hardly anybody makes this at home nowadays. But i wanted to try it since long ! So finally this time I thought of making this at home and surprisingly this turns out to be so easy !
I have added some sliced almond to it too to give it a nice crunch. In India this is specially made with gur / jaggery but I have added brown sugar in it and I loved the flavour of it.
- Sesame seeds: 1 cup
- Brown sugar powder : ¾ cup
- Indian Ghee : 2 tsp
- Green cardamom powder : ½ tsp
- Fennel seeds (lightly roasted and crushed) : 1tsp
- Almond slices : ¼ cup
- On a very low heat, toast the sesame seeds in a nonstick pan.
- Add the almonds slices and roast them for another one or two minutes.
- Prepare a tray / cookie sheet and line it with foil paper.
- Heat the ghee / clarified butter in a non stick pan and add the crushed fennel seeds.
- Next add the brown sugar and Keep stirring continuously on low heat till the sugar melts and gives hue of deep golden brown.
- Add the cardamom powder, sesame seeds and almond slices and give a quick stir.
- It should form a semi solid mass.
- Now immediately pour the sesame mixture over the prepared pan.
- With the help of a greased rolling-pin spread the mixture evenly and press it further to make a thin and even layer.
- Cool it slightly and while it is still warm, cut it with the help of a pizza cutter or sharp knife into desired shapes.
- Store them in an airtight container and enjoy it at leisure.
It was an instant success and it breaks with a nice crunch, not too hard on teeth and not too dense too. Just right for my taste.
Coming up next is a very traditional recipe that we usually prepares on Sankranti, so stay tuned !