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Every Diwali, mom brings out her iconic sesame chikki, a recipe she learned from her mother-in-law and has perfected over the years. It’s impossibly thin, rich with nutty sesame, and made in minutes (but not without a few hand burns!). This isn’t just any festive sweet people literally wait all year for it. We’ve put our own spin on the classic: using sesame oil instead of ghee for a deeper sesame hit, and serving it with salted caramel ice cream for that perfect sweet-salty crunch.
Ingredients
White sesame seeds - 1 cup
Granulated sugar - 1/2 cup
Gramiyaa Wood Cold Pressed Sesame Oil - 2-3 tbsp (for lining and added flavour)
Method
1. Toast the sesame seeds:
In a dry pan over medium heat, toast the sesame seeds until they’re golden and aromatic. Stir continuously to avoid burning. Set aside.
2. Caramelize the sugar:
In the same pan, add sugar and let it melt slowly on low-medium heat. Do not stir; swirl the pan gently if needed. Once it turns a rich golden brown, turn off the heat.
3. Add sesame seeds:
Quickly stir in the toasted sesame seeds and mix thoroughly so they’re evenly coated.
4. Prep your surface:
Before starting, oil your workbench (or a sheet of baking paper), rolling pin, and hands with sesame oil. This step is essential the mix sets fast and is very hot to touch.
5. Shape the chikki:
Immediately pour the mixture onto the oiled surface. Using the oiled rolling pin, roll it out as thin and even as possible into a large, flat round. Move fast you’ve got just 1–2 minutes before it starts to harden!
6. Let it set:
Allow it to cool for 4–5 minutes until crisp.
7. Break into shards:
Once fully set, break the chikki into rustic shards.
Pair the nutty crunch of this sesame chikki with a scoop of salted caramel or vanilla ice cream. It’s the perfect balance of sweet, salty, warm, and cold festive meets modern in the best way.
Sneak peek of the cooking caught here in video.
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