Cooking Instructions
- 1
Heat the non-stick pan, and dry roast the sesame seeds on a low flame for 4-5 mnts.
- 2
When they turn light in colour then remove and keep aside.
- 3
When it is room temperature then grind little coarsely.
- 4
Now in the same pan add jaggery with little water stirring continuously. Add one tspn ghee in it. Bring it to a boil.
- 5
Now add coarsely ground sesame seeds and Elaichi powder.mix it very well
- 6
When the mixture ready to make chikki now greased kitchen surface or thali or chopping board like me.
- 7
Let it cool completely and store in air tight container.
- 8
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