Til Chikki — Sesame Chikki, Benefits, Calories & Where to Buy

Til chikki — searched just as often as sesame chikki, til ki chikki or til patti — is white sesame set into jaggery and rolled thin enough to see light through the edges. It is the variety closest to Karauli's own tradition, because this is sesame country.

Where peanut chikki is a year-round snack, til chikki is tied to the cold months and to Makar Sankranti and Lohri, when til and gur are exchanged as the winter pairing.

The sesame is dry-roasted on a low flame and pulled off the moment the seeds just start to pop and turn fragrant — a few seconds longer and the whole batch goes bitter, since there is no skin or shell to protect the seed.

The gur is taken to hard-crack stage, the warm til is stirred through, and the sheet is rolled much thinner than peanut chikki so it snaps like glass instead of crunching.

Toasted, faintly grassy sesame over clean caramel, finishing dry rather than sticky. The thinness gives a sharp, brittle snap and it dissolves quickly — the lightest-eating chikki in the range, which is why people finish far more of it than they intend to.

Sesame is one of the denser seed sources of calcium, iron and healthy fats in Indian cooking, and pairing it with jaggery is the oldest winter combination in the subcontinent. Ours is set in pure gur with nothing else added — no palm oil, no glucose syrup, no preservatives.

This is general food information, not dietary or medical advice — anyone managing blood sugar or a specific health condition should speak to a qualified professional, because chikki is calorie-dense and jaggery is still a sugar.

Til chikki sits at roughly ~470–500 kcal/100g. Because it is rolled thin, a typical piece weighs less than a peanut chikki bar, so portions are naturally smaller.

These are typical indicative ranges for traditionally made chikki and are provided for general guidance. Actual values vary with recipe, jaggery grade and nut ratio — always check the nutrition panel on the pack you buy.

Sesame oil turns stale faster than groundnut oil, so til chikki is best eaten within 3 to 4 months. Airtight glass or steel, no humidity, and away from strong-smelling spices. If it loses its snap, the tin has been letting moisture in.

Our til chikki is made from white sesame grown in the Karauli belt and set in pure jaggery, in small winter batches, under FSSAI Lic. No. 12224038000012. Message us for pack sizes, Sankranti gift boxes or bulk despatch anywhere in India.