For Til Chikki:
Clean til. Chop jaggery. Ready all the ingredients. Dry roast til on slow gas until they splitter.

Also dry roast the groundnuts. (I have reroasted the store bought roasted and deskinned groundnuts)..Cool both in a plate. Grease back of 2 thalis with ghee and keep ready. Take 1 tsp ghee in a nonstick kadhai. Melt it.

Add in the jaggery and cook stirring continuously, on slow gas. Cook until bubbly. Take some melted and cooked jaggery in a plate. Check if stretchy or brittle. If stretchy cook more for 2 minutes.

Check again. When it is brittle, i. e. it breaks easily, the jaggery mixture is done to the right stage. Add in pinch soda and mix. (Soda makes the jaggery mixture light and fluffy.)

Mix and switch off gas. Add in the roasted til and groundnuts. Mix well. Transfer the chikki onto greased plates. Spread with a greased vatki.

Roll the chikki with a greased rolling pin to the desired thickness.Allow the chikki to cool completely. Then unmould the chikkis from the thali.

For Groundnut Chikki:
Similarly, dry roast the groundnuts. Take 1/2 tsp ghee in a pan and melt it. Add in jaggery and cook it until the jaggery mixture is brittle. Add in the soda. Switch off gas and mix in the roasted groundnuts.

Transfer the groundnut chikki onto a greased back of a thali. Flatten the chikki as done before.

Cool completely and unmould the chikki. (If there is difficulty in unmoulding, heat the thali slightly on gas fire to loosen the chikki from the thali). Cool all the chikkis well. Then break chikkis into pieces of desired size.

Tasty chikkis are ready. Til and jaggery provide the much needed heat to the body, to face the chill in winter.

Enjoy with family and friends while flying kites 🪁🪁🪁