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gud patti

Gud Patti (Sesame Chikki)

Gud Patti or sesame chikki prepared with jaggery and sesame seeds! 3 Ingredients til patti has its own mouth melting, crispy flavor and is super fun to make at home. Substitute ghee with oil to make a perfect vegan sweet candy. Many people in Pakistan and India know it as Gajak. Perfect winter combo with roasted peanuts.
5 from 2 votes
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Course: Appetizer, Snack
Cuisine: Indian, Pakistani
Keyword: gud patti, sesame chikki
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 Persons
Author: Hinz

Ingredients

  • 1 Cup Jaggery (Gur)
  • 1 Cup Sesame (Til)
  • 3 teaspoon Clarified Butter (Ghee)

Instructions

  • Roast the Sesame (Til) in a pan on low heat for about 2 minutes. As it get aromatic take it out and keep on side.
  • Now add 3 teaspoon Ghee (clarified butter) in pan and melt it on low heat. As it get melted add 1 Cup of Jaggery and stir until it melts and changes color.
  • Add Sesame (Til ) in melted Jaggery (Gur) and fold the mixture to bind together.
  • Grease a tray and pour the hot jaggery (Gur) and sesame (til) mixture on tray.
  • Let it set for about 5 minutes.
  • After 5 minutes, cut the "Til patti" into pieces and wait to dry for 5 to 10 minutes.

Notes

  • Use the same ratio of jaggery and sesame.
  • Temperature is vital to make good gud patti. If it's low or high then it can burn or the taste will be different.
  • Always roast the sesame at low heat to make it aromatic.
  • As the ghee melts, add jaggery at low temperature and let it melt down for few minutes. Stir the pan in the overall process otherwise the gud may stick to the pan bottom.
  • On very high heat jaggery become powder. 
  • Always handle jaggery while cooking at high temperature as it may cause a big burn. 
  • Use a thick iron skillet or pan. Don't use Aluminum and steel. 
  • If you don't have jaggery then replace it with sugar. In the same way, replace ghee with oil. Here I want to share that the ghee in patti makes it shinier, and lustrous.
  • You can also use jaggery powder if you don't have block/cube jaggery.
  • As the chikki cooks, immediately shift it to a greasy tray otherwise it will become hard and will not cut into cubes.
  • Never cover hot chikki. As the temperature goes down, you can store it in the container.