Here in this recipe, i have used white sesame seeds.However, this chikki can be made with both black and white sesame seeds. 
Procedure
The key to make any candy successfully is the sugar syrup consistency. For this mittai/chikki, the sugar consistency should be hard ball stage. Once you get the sugar syrup consistency perfectly, everything else is such a breeze.
Sesame Seeds
As i said earlier, you can use either black or white sesame seeds or even a mix of both sesame seeds in this mittai. Make sure that the sesame seeds are well roasted so that the mittai don't have the raw smell of the sesame seeds.
Jaggery
For this recipe, i have used "achu vellam"/ cone shaped jaggery available in the market. But round jaggery/ powder jaggery also works fine for this recipe. The color of this mittai purely depends on the color of the jaggery. So if you want dark colored chikki use the dark color jaggery.
Tips to make the perfect chikki /mittai
- Once the sugar syrup reaches the hard ball stage, keep the flame in the lowest possible temperature and do the remaining task as quickly as possible.
- Make sure to cut deep enough in the chikki while it's hot. Otherwise it would be hard to make neat pieces. I didn't make deep cuts in my chikki so it was difficult to make neat edges. I had to break it, which you can see it in the pictures :-)
- Butter paper helps to roll the chikki smoothly without sticking. If you don't have butter paper then grease your rolling pin generously with ghee and then roll.
Now let's check out how to make these delicious ellu mittai/ sesame seeds chikki.
Ellu Mittai| Sesame Seeds Chikki
Preparation Time : 5 mins | Cooking Time : 20 mins | Yields : 12
Recipe Category: Candy | Recipe Cuisine: Indian
Recipe Category: Candy | Recipe Cuisine: Indian
Ingredients
White Sesame - 1 cup
Jaggery - 1/2 cup
Water - 2 tbsp
Cardamom powder - 1/4 tsp
Procedure
First heat a pan , add the sesame seeds and roast till they are aromatic & transfer into a another plate.
In the same pan, add the jaggery and water. Let the jaggery melts completely.
Then boil the jaggery syrup in medium flame until it reaches the hard ball stages( if you add a little bit of jaggery syrup in a cold water, it should form hard ball . That's the correct stage of jaggery syrup). Then immediately switch off the flame and add the cardamom powder.
Next add the roasted sesame seeds to the jaggery syrup and mix it well quickly and transfer on to the parchment sheet.
Place an another parchment sheet on the sesame chikki mixture and roll it with a rolling pin. Then cut into a desired shapes. It sets instantly so make the marks with knifve immediately so that later you can break into pieces.
That's it, Delicious Sesame Chikki is ready. Store it in a airtight container once it's completely cooled.
Notes:
- It stays well for a month at room temperature.
- Store it in air tight container to keep it crunchy for longer time.
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