Makar Sankranti is a festival that marks the end of the long, cold, winter months and the onset of spring. It is celebrated in honor of Surya (the Sun God).
Makar Sankranti is celebrated in different states of India, and there are different traditions in each state.
I am from the state of Gujarat. There a large part of the celebration is the kite flying festival, also known as Uttrayan. The skies are filled with beautiful and colorful kites, that come in all sorts of designs and sizes. At night, kites are flown with paper lamps which fills the sky with strings of light, it is just magical.
The most important part of the day are the meals. From the early morning, chai and snacks, to the end of the day dinner of traditional Gujarati thali. Two of the simplest, similar and traditional sweet specialty are called Murmura Chikki (Puffed Rice Brittle) and Til Chikki (Sesame Brittle). As a child, I loved Murmura Chikki, it was my favorite. Murmura Chikki has a wonderful crunchy and puffy texture. Til chikki is healthy, rich in protein, iron and minerals. Both chikkis are easy to make using only three ingredients.
Til Chikki (Sesame Seed Brittle)
Ingredients
- 1 Cup Til Sesame Seeds
- 3/4 Cup Jaggary grated
- 1 Tbsp Ghee clarified butter
Instructions
- Take a pan or a flat surface glass bowl. Grease it with some ghee or use butter/parchment paper. Note: Alternate option,grease a small flat plate or thali and use it for the setting
- Take a heavy bottom pan and add the til (sesame seeds) and dry roast it lightly on medium heat stirring continuously to avoid burning. After roasting, put the til in different bowl and set it aside.
- In the same pan (used for roasting), add ghee.
- Add Jaggery, let the jaggery melt on low heat and cook until it starts bubbling, stirring continuously.
- Next, add the til to the jaggery mixture, then turn of the heat and mix til and jaggery well until properly combined.
- Now transfer the mixture to the greased pan or glass bowl. Press it down even with a flat spatula and make sure it is an even. Use rolling pin if necessary.
- Then take a sharp knife and cut 1×1 inch or 2×2 inches squares or any sizes preferred. The cuts are easily performed when the flattened mixture is still warm.
- Enjoy each peice of these yummy til chikki.
Notes
Murmura Chikki (Puffed Rice Brittle)
Ingredients
- 1 Cup Jaggery grated
- 3 Cups Murmura puff rice
- 1 Tbsp Ghee clarified butter
Instructions
- Take a pan or a glass container, that has flat surface. Grease it with some ghee or use butter/parchment paper. Note: Alternate option,grease a small flat plate or thali and use it for the setting.
- In the same pan (used for roasting), add ghee.
- Add jaggery, let the jaggery melt on low heat and cook until it starts bubbling, stirring continuously. Then turn off the heat.
- Next, add the murmura to the golden liquified jaggery. Give it a good mix making sure that the murmura and jaggery are mixed well.
- Now transfer this murmura jaggery mix to the greased pan or glass bowl. Press it down even with a flat spatula and make sure it is even.
- Then take a sharp knife and cut 1x1inch or 2×2 inches squares or any sizes preferred. Let it cool.
- Enjoy each piece of these yummy murmura chikki.
