Sesame Chikki

1. 1

   Liberally coat a large baking sheet and a rolling pin with the ghee/butter.

2. 2

   Toast the sesame seeds in a wide frying pan over medium low till light and golden.

3. 3

   In a saucepan (nonstick works best) over medium heat, melt the sugar, stirring constantly with a wooden spoon to avoid clumps of burned sugar.

4. 4

   As soon as it reaches a light, glossy caramel color (a light coca cola color), about 10 minutes, add the sesame seeds and powdered cardamom.

5. 5

   Stir to combine.

6. 6

   Working swiftly, pour mixture onto your greased baking sheet.

7. 7

   With the greased rolling pin, spread to a thinness of about 1/4 inch.

8. 8

   Cool completely.

9. 9

   Break apart into pieces.

10. 10

    Notes: I like to powder cardamom using a small coffee grinder.

11. 11

    I have two, one to grind coffee beans, the other being a spice grinder.

12. 12

    Just put the pod into the grinder and pulse until you reach a fine powder.

13. 13

    For clean neat squares of chikki, score straight lines up and down with a knife in a checkerboard pattern while it is still warm and just break along those formed lines after it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.