For: Nitra Black Sesame (Kala Til)
Kala Til Chikki (Black Sesame Brittle)
- Vegetarian
- Indian
- 25 min
- Makes ~16 pieces
A crunchy, nutty brittle of toasted black sesame set in golden jaggery with a pinch of cardamom. Traditional chikki is a favourite winter sweet, and it keeps well in a tin.
Method
- 1
Prepare the surface
Grease a steel plate or a sheet of baking paper and a rolling pin with ghee.
- 2
Toast the sesame
Dry roast the black sesame seeds in a pan on medium-low heat for 3 to 4 minutes, stirring, until they smell nutty and begin to pop. Tip into a bowl.
- 3
Melt the jaggery
In the same pan, melt the ghee with the jaggery and water over medium heat, stirring, until the syrup bubbles and thickens.
- 4
Test the syrup
Drop a little syrup into a bowl of cold water. It is ready when it forms a hard, brittle thread that snaps.
- 5
Add the sesame
Switch off the heat, add the cardamom and toasted sesame and stir quickly to coat.
- 6
Roll and cut
Pour onto the greased surface, roll thin with the greased pin and cut into squares while still warm.
- 7
Cool and store
Let it cool and harden completely, then store in an airtight tin.
Work quickly once the sesame goes in. The brittle hardens within a minute or two and becomes hard to roll.