Step by step sesame brittle / til chikki with photos.

Till chikki are yummy sweet treats that can be enjoyed guilt free. They are great as energy bars, healthy candies and as snack for kids too. The crunch and taste of roasted sesame  with a punch of jaggery sweetness will absolutely win your heart. Sesame seeds are used in Middle eastern cuisine in making of Tahini and Homemade Hummus from scratch.

Store bought chikkis are made with sugar. In comparison, homemade chikki are made with quality sesame and quality jaggery. Homemade are also less sweet and they are so also low calorie. I also make peanut brittle , in that post I discussed the benefits of jaggery too.

If you are looking for winter recipes with jaggery, then you can check my badam pista gur for roti and carrot cake with jaggery and raisins.

Benefits of Sesame Seeds

Here are few benefit of sesame seed to encourage you in making these very easy and simple delights at home.

  • Prevents cancer
  • Prevents diabetes
  • Helps frequent urination when eaten with jaggery.
  • Helps digestion and prevents constipation
  • Help reduce cardiovascular disease and hypertension
  • Anti ageing, great for muscle, skin and hair
  • Helps oral health

Although, consumption in moderation is necessary. In winter, when fresh jaggery is available, I make these along with other winter recipes on my to do bucket list.

Note for beginners about Chikki / brittle making

Making easy brittle/Chikki is satisfying fun, really, if you are new too brittle/chikki making start with til chikki/sesame brittle that’s a lot easier and less hassle, ever healthier than other nut chikki. The most important thing about chikki making is that it should be brittle, which is attained by heating jaggery to a level that it starts caramelizing. So if you don’t heat the jaggery / gur to that point, your chikki will be soft and crumbly. For that we test the jaggery in water. So do not skip the test and hopefully your brittle / chikki will turn out good in the first time. If not , try it two to three times and you’ll get the hang of it. Also even crumbly brittle is so tasty, it won’t go wasted.

How to make Sesame brittle / til chikkitill-chikki

Author: Mariam Huzaifa

Recipe time: 30 mins | Prep time:15min | Cooking time: 15 min |Cuisine: Indian, Pakistani | Recipe type: healthy snack| Serving: 18


  • 1 cup sesame seed ( til)
  • 3/4 cup jaggery (gur)
  • 2 tbs ghee or oil
  • 3 tbs oil for greasing

Utensils to grease

  • wok
  • spatula
  • any flat surface, I used back of big thali or pizza pan will also do.
  • rolling pin


  • Grease heavily the back of a big heavy bottomed pizza pan or thali and rolling pin, with two tbs spoon oil. (See notes)
  • Dry roast sesame seed in heavy bottomed pan on medium low flame for 3-4 minutes with constant stirring.
  • Keep a bowl with water ready for testing jaggery.
  • Put grated jaggery in a heavy bottomed wok.
  • Melt jaggery on medium flame, while stirring constantly.
  • When jaggery is melted, add oil in wok along the side of wok.
  • Take the flame to medium high so jaggery start bubbling and caremelizing.
  • Turn of the heat, stir well so jaggery is uniformly caramelized.
  • Test jaggery in water by dropping a small drop and then press it. If the drop form a soft lump, cook more. If it turns hard immediately then your jaggery is ready.
  • Mix in roasted sesame seeds and quickly pour all mixture on greased thali. With greased rolling pin make 1/8 inch flat sheet.
  • Apply a thin layer of oil on top of brittle for glaze.
  • Make cutting marks while the brittle is still hot.
  • Let the brittle cool completing before removing from thali.
  • Store in airtight container at room temperature.

Step by step sesame brittle recipe / til chikki recipe

  • Keep a bowl filled with water ready for testing jaggery.
  • Literally smear a thick layer of oil on thali so hot chikki does not stick to it.
  • Grease rolling pin thali and spatula heavily with oil.


In a pan dry roast sesame seeds for 3-4 minutes until golden on medium heat. Sesame seed burn quickly so stir constantly.


Sesame seeds are ready. Remove from pan and set aside to cool.



In a wok,  heat jaggery on low heatimg_1253

Wait until jaggery starts to melt.Stir constantly.


When jaggery is melted add oil or ghee along the sides of wok.


When jaggery is fully melted increase heat so jaggery start to caramelize.


Jaggery will melt to a running consistency.


Jaggery is caramelizing.Stir constantly so jaggery caramelizes uniformly.


Turn off heat and test jaggery in a bowl of water. Drop a lump of jaggery in water with the spatula.



Check if the lump turns hard immediately. Jaggery is ready, add roasted sesame seeds. If lump stays soft. Cook jaggery for help-2 more minute turn off flame and check again.


When jaggery is ready, add roasted sesame quickly as the jaggery will get hard quickly.


Transfer this mixture to thali immediately.


With  greased rolling pin roll into flat sheet about 1/8 inch. Apply oil of top for glaze.(optional). Immediately cut the sesame brittle with sharp and heavy knife into 1 x 1 square inch size. Try to separate the pieces apart.


  • The Sesame brittle can stick to the base tightly and won’t come out without breaking. Heavy greasing makes sure they don’t stick and also gives a nice glaze to brittle /chikki.
  • Sesame brittle can be stored in a air tight jar on the counter for up to a month or more.


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