I remember I and my brother used to love eating sesame seed snaps – my Mum would buy them near the till when we went grocery shopping with her.
She then started making various flavours and styles of these sesame seed snaps or brittle at home.
This version, with an abundance of mixed nuts and various seeds, remains one of our favourites to this day.
There are a few names that we can give to this sweet treat. They are known as sesame seed snaps, brittle or in India as chikki. They are also known as Til Papdi or Til Chikki with “til” meaning sesame.
Strictly speaking, chikki is made with jaggery only but often, these names are used interchangeably. Til Papdi is made using jaggery and sesame seeds and also known as til aur gur ki chikki or Tilgul too.
Other Chikki recipes we love are:
Peanut Chikki or Singdana Chikki
Rose, Pistachio, Coconut Til Gajak
Mixed Seeds and Jaggery Chikki/Fudge
When to eat Chikki
What I love about recipes that are made on certain occasions is that it takes the guesswork out of the age-old question – what to cook?
I know that I will guaranteed get to savour all of my favourites as they all have their special place in the calendar!
In India, these brittles or chikkis are often eaten during the January Indian festival known as Makarsakranti in western India. It is known as Lohri in North India or Pongal in South India.
Not only then, but this can be enjoyed as a mid-morning or afternoon snack, as a light dessert or in childrens’ lunch box (make sure your children’s school is not nut-free )
During the winter in Gujarat, along with chikkis, gajak and brittles, another delicacy enjoyed by people is Kachriyu and Peanuts and Sesame Kachariyu. Kachariyu is a sweet traditionally made from raw crushed sesame seeds.
For savoury food, Makarsakranti is famous for eating:
Undhiyu
Khasta Kachori
Vegetable Pulao with Gujarati Kadhi
Mixed Dry Fruit Chikki
I was debating on the title for these for a while. The original title for this blog post back in 2011 was “Mixed Dry Fruit and Seeds Brittle”.
In India, nuts are known as dry fruit alongside actual dried fruit such as dates, figs, apricot etc. I have changed the title to Mixed Nuts as I feel it is more appropriate and explains what has actually gone into the recipe.
Ingredients for Mixed Nuts and Seeds Brittle/Chikki
(exact measurements found in the recipe card below)
- almond slivers or toasted flakes
- pistachios -unsalted
- cashew nuts – raw
- grated coconut – desiccated coconut provides an extra sweet and nutty flavour
- sesame seeds – we have used brown sesame seeds which are commonly used for this recipe, but white sesame seeds work fine too.
- pumpkin seeds – You can also use a combination of pumpkin and sunflower seeds or one or the other. If you do not want to use any sesame seed, you could completely omit them and make Sunflower Seed Brittle or Pumpkin Seed brittle purely using those ingredients alone.
- sugar – regular granulated sugar
- cardamom powder – to give this brittle an Indian flavour, we have added a pinch of cardamom powder. Cardamom powder is the go-to flavouring for most Indian sweets
- ghee – we have used homemade desi ghee. For a vegan option, see below. You could use butter but I think that the flavour of ghee is best.
Can I make vegan sesame seed snaps?
You can easily make vegan sesame seed brittle. All you have to do is swap the ghee for coconut oil.
The brittle will still have a very similar texture and I don’t think that there is much difference in the flavour of the brittle.
You can also use vegetable ghee which is the vegan alternative to desi ghee. Desi ghee or asli ghee is made purely from butter. Vegetable ghee is made from vegetable oils making it vegan.
Equipment required to make Sesame Seed snaps
You must use a thick bottom pan or kadai or non-stick pan with a thick base. Try to use a wide pan so you can freely mix and stir.
To roll the mixture on, I recommend a flat wooden chopping board and wooden rolling pin, do not use a plastic chopping board.
If chopping board is not available use stainless steel plate and use upside down.
Texture of these mixed nuts brittle
These mixed nuts and seeds brittle will have a bite similar to ginger nut biscuits.
This bite is achieved by the sugar as it hardens.
How to cut Sesame Seed Brittle
This brittle recipe is so quick, the mixture hardens in less than 1-2 minutes once it is done. In this short time, you need to roll out the mixture and cut it too. Once it hardens you won’t be able to cut it, only way there is to use a hammer to break it!
Use a knife or pizza cutter to cut into diamonds.
Tips
There is a skill to making chikki and getting the texture and bite just right.
You have to work fast with this recipe – so no distractions and background tv on (I should seriously take my own advice someday …)
Make sure all the nuts, seeds and ghee are not too old or rancid otherwise chikki will be bitter and can make you ill.
Whilst roasting the seeds keep an eye and stir it continually.
Keep the nuts fairly small in size so they are easy to roll it out.
Whilst dissolving the sugar, keep the heat on LOW. On HIGHER flame the sugar will burn and taste bitter. As soon as the sugar has melted completely turn off the heat then add the other ingredients.
Grease the chopping board and rolling pin with ghee before you roll out the mixture to prevent the mixture sticking.
You can alter the ratio of sesame seed to the nuts to achieve the flavour and texture that you like best.
Storage
These chikki or brittles can be made ahead. Simply cook the recipe per below and let it cool completely before you store it in an airtight container.
These easy and quick Mixed Nut and Sesame Seed Chiiki will stay fresh and good for up to 2-3 weeks.
As there is no moisture in there, they won’t go soft and that bite will remain.
How to roast sesame seed for brittle or chikki
To get delicious and aromatic sesame chikki or brittle it is necessary that you roast the sesame seeds before you make it. You’ll need perfectly roasted sesame seeds or til that has the perfect crunch, colour and taste…so I wanted to share a few tips that I’ve learnt from my mum that are so easy to follow.
Always check the sesame seeds before you roast, in case of any tiny stones that have made their way into the packet.
- Make sure you use a heavy bottom pan.
- Always dry roast the sesame seeds and keep the heat on low.
- Keep stirring continuously
- Once they start roasting you will be able to smell the aroma of the sesame seeds.
- Then, the colour will slightly change – it will go darker in shade and then a couple of them start to pop.
- At this stage turn off the heat, but leave the seeds in a pan and keep roasting them.
- Once they stop popping, remove the pan from the heat and let the sesame cool in the pan itself.
- You’ll have perfectly toasted sesame seeds ready, especially for this recipe.
How to make Mixed Nuts and Sesame Seed Chikki
Enjoy!
Like this recipe?
You might like these recipes too
Rose, Pistachio Sesame Tahini Halwa
Puran Poli/Vedmi
Kesar Badam Milk Masala
Mixed Nut Chikki
Ingredients
- ¾ cup sesame seeds raw
- ⅓ cup almond slivers
- ⅓ cup cashew nuts chopped
- 1.4 cup pistachio nuts chopped
- 4 tbsp. pumpkin seeds
- 2 tbsp. desiccated coconut
- 1 cup sugar
- 2 tbsp. ghee
- Pinch cardamom powder
Instructions
- Apply little ghee on flat wooden chopping board and rolling pin, leave it aside.
- In a heavy-based pan or Kadai dry roast sesame seeds and pumpkin seeds until toasty and aromatic.
- Remove and keep it aside.
- In the same pan, melt remaining ghee on low heat.
- Add sugar and keep stirring continuously.
- Once the sugar is completely dissolved and changes the colour into light amber, turn off the heat.
- Quickly add all the ingredients and stir, make sure everything nicely coated with syrup.
- Remove and place it on the greased board.
- With the help of rolling pin quickly roll it out to desire thickness.
- Cut it out into the desired shape using a sharp knife or pizza cutter whilst the mixture is still warm.
- Once cooled down (after 5 minutes) separate the chikki pieces.
- Let it cooled down completely before store it in the airtight container.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – this recipe was posted on our blog on 14th January 2011, since I have updated the post with new content and pictures.
Mixed Nut Chikki
Ingredients
- ¾ cup sesame seeds raw
- ⅓ cup almond slivers
- ⅓ cup cashew nuts chopped
- 1.4 cup pistachio nuts chopped
- 4 tbsp. pumpkin seeds
- 2 tbsp. desiccated coconut
- 1 cup sugar
- 2 tbsp. ghee
- Pinch cardamom powder
Instructions
- Apply little ghee on flat wooden chopping board and rolling pin, leave it aside.
- In a heavy-based pan or Kadai dry roast sesame seeds and pumpkin seeds until toasty and aromatic.
- Remove and keep it aside.
- In the same pan, melt remaining ghee on low heat.
- Add sugar and keep stirring continuously.
- Once the sugar is completely dissolved and changes the colour into light amber, turn off the heat.
- Quickly add all the ingredients and stir, make sure everything nicely coated with syrup.
- Remove and place it on the greased board.
- With the help of rolling pin quickly roll it out to desire thickness.
- Cut it out into the desired shape using a sharp knife or pizza cutter whilst the mixture is still warm.
- Once cooled down (after 5 minutes) separate the chikki pieces.
- Let it cooled down completely before store it in the airtight container.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This easy Skordalia recipe is a naturally vegan potato dip . This quick traditional Greek dip is made with potatoes, garlic and almonds and goes great as a side dish or part of a mezze platter.
I love this garlicky spread with a generous topping of steamed beetroot and parsley.
What is Skordalia?
Skordalia is a very popular dish and is in fact the national sauce of Greece. On March 25th, or Greek National Independence Day, bakaliaros (cod) skordalia is consumed. You can find it in Greek restaurants and in homes.
It is a potato garlic spread made with mashed potatoes, lots of garlic, almonds, lemon juice and olive oil. Imagine a potato version of hummus or baba ganoush and you will have some idea of how it is served.
Other versions of Skordalia include a garlicky dip made with stale bread in place of the potato.
The recipe that I am sharing with you may not be the traditional way of making the dip as it uses a food processor for speed and efficiency. However, the flavours are phenomenal and dare I say – gives hummus a run for its money!
The zingy lemon juice and the addition of parsley give this whole recipe a wonderful imitation of the Mediterranean and Greek food.
This Greek garlic dip is totally vegan and also gluten-free.
Why homemade dips are the best
You don’t need to have a refined palate to recognize homemade vs shop-bought food.
Shop-bought products all have their benefits including convenience but often lack flavour or the flavour isn’t exactly to our liking. They also contain preservatives.
Homemade dips are entirely controlled by you. You decide what ingredients go in. The end result is always a fresh-tasting product with a clean flavor.
More often than not, homemade dips are also a lot cheaper.
They are also a lot easier to make than you might think. Take this recipe, for example, a quick prep of the potatoes and almonds, and then it is all thrown into a blender! Super easy!
Homemade food is a great way to get children involved in cooking and appreciating ingredients and food
I love making dips at home from various cuisines. Some of my go-to vegetarian and vegan dips are:
Tzatziki
Turkish Hummus
Smokey Aubergine Hummus
Roasted Tomato Raita
Indian Mint Sauce
Ingredients for Skordalia sauce
Potatoes – peeled and boiled. See below for types of potatoes.
Garlic – A LOT of garlic! We added around 5/6 garlic cloves for 2 medium/large potatoes. We kept the garlic raw so that you really get that kick of flavour. Adjust the amount of cloves of garlic added to suit your taste.
You can roast the garlic for a more subtle, sweeter taste before blending. I recommend using raw fresh garlic but if you really are stuck, you could use store bought garlic paste but the flavour will be a little bit weak and not as fresh tasting.
Blanched Almonds – we prepared our own blanched almonds however you can buy ready blanched from the supermarket. Use other nuts such as walnuts or hazelnuts for alternatives.
Olive Oil – we used a good quality extra virgin olive oil. Again, be generous with the amount that you add!
Lemon Juice – we used fresh lemon juice however you can use bottled. Lemon zest is another option. Red wine vinegar is a good alternative here.
Seasoning – salt
To serve:
Steamed Beetroots
Chopped Parsley – you could also use other fresh herbs such as dill or fresh chives
Which potatoes are best for Skordalia
Although potatoes are a basic ingredient, you need to select the right potato for this recipe.
Different potatoes have different levels of starch. Floury potatoes such as Russet potatoes, Maris Piper or Kind Edwards are best for mashed potato. Yukon gold potatoes work too.
Saying that, I used basic supermarket all-rounder potatoes which still got me perfect skordalia that was not sticky.
Potatoes contain some dietary fiber, vitamins and minerals.
How to blanch almonds
Place almonds and water in a microwave-safe bowl.
Cook for 3-4 min.
The skin will slip off the blanched almonds once they have slightly cooled down.
How to make Greek Potato and Garlic Dip
Peel and cut the potato into large cubes and rinse under the cold tap water to remove starch.
Add in a large saucepan along with cold water (keep the water level around 2″ above the potatoes).
Keep the heat on medium-high heat.
Bring it to boil, and cook all the way through (piece a cube with a knife, if it slides off then the potatoes are cooked). I did not add salt at this stage.
Drain and leave aside to steam. To reduce the stickiness or gumminess of the dip, you can wash the potatoes to remove any starch stuck to the potatoes.
Blanch almonds if you do not have skinless almonds
In a blender, add almonds, peeled raw garlic or roasted garlic and lemon juice. Blend until smooth paste forms.
Add half of the cooked potato to the blender along with generous glugs of olive oil and blend.
Add the remaining potato and olive oil and blend again until you get a smooth emulsion. Do not over blend or else the skordalia may become gluey.
I do not recommend using a hand mixer or stick blender as the skordalia is unlikely to become smooth.
Transfer into a serving bowl. The dip will thicken as it cools.
Add the toppings just before serving.
What to do if Skordalia thickens
Skordalia should have the consistency of hummus. If it thickens, add a little hot water or I preferred to add a little more olive oil and mix thoroughly.
What sort of blender to use for Skordalia
A handheld or jug blender will work best for this recipe. The sauce will be too thick for immersion or stick blenders.
To get a glossy smoothness, I first blended the almonds, garlic and lemon juice together to make a smooth garlic mixture then added the rest of the ingredients.
Often when making skordalia by hand, by using a potato masher or potato ricer, the results can be lumpy if the potatoes have cooled before mashing.
You do not need to blend for a long time as we do not want the Skordalia to become sticky and gluey. Once the sauce looks smooth, stop blending.
Another option is to use a food mill which can puree boiled potatoes. This will work for the potatoes only, so the other ingredients will still need to be blended.
Vegan serving ideas with Greek Skordalia
Serve Skordalia warm, at room temperature or chilled in a large bowl with a little olive oil drizzle.
Skordalia is traditional eaten with fish, like a battered-fried fish or various meat. A Greek friend of mine informed me that it is often served with Hake and other fish dishes.
To make this a vegan meal, I added chopped steamed beetroot and freshly chopped parsley.
You can also roast the beetroot and serve it on a bed of skordalia.
You could also serve Skordalia with crudites – raw vegetables such as red peppers, carrots and cucumber.
Toasted warm pita bread or pita chips is also an alternative.
You could make vegan versions of other Greek dips. You just need a variety of dips in small bowls with some crusty bread, fresh veggies and you have yourself a mezze – a great option for your next party!
How long does Skordalia keep?
The skordalia was stored in the fridge and still tasted fresh after 2 days from making.
To eat again, leave out until it gets to room temperature.
Can you freeze Skordalia?
Skordalia can be frozen if stored in an airtight container. Ensure the sauce is completely cool or at room temperature before closing the lid so that no moisture accumulates on the lid of the container.
To defrost, place the container in the fridge. When thawed, leave out until it comes to room temperature.
Try these other recipes:
Instant Pot Cypriot Stuffed Peppers
Instant Pot Afghan Lubya
Instant Pot Revani
Chargrilled Vegetable Pizza
How to steam beetroot (stovetop and Instant Pot/electric pressure cooker
Trim the top of the beetroot, peel the skin and wash thoroughly.
Place in the steamer basket in your pan and pour in water to the bottom of the pot – around 3/4 cups. The water should be sufficient so doesnt burn but also does not rise far enough and tough the steamer basket.
Add beetroots to the steamer basket and steam for approximately 30 minutes, or until tender when pierced with a fork or knife.
Allow the beetroots to peel before cutting into cubes.
Instant Pot Beets
Trim and wash the beetroot
Place trivet in the inner pot and add roughly 2/3 cups of water to the bottom of the pot.
Place beetroots in a pan that can fit in your Instant Pot.
Close the lid and select pressure cook on HIGH for 15 minutes. Let the pressure release naturally (our beetroots were tender in 15 mins, you may find that you have to adjust these timings according to the produce that you have)
As the beetroots cool, you can easily slide off the skin.
Cut into cubes.
Vegan Skordalia with Beetroot
Ingredients
- 1 lb potatoes floury
- ¼ cup blanched almonds see how to blanch almonds in the post above.
- 5-6 garlic cloves
- ¼ cup lemon juice
- ¾ cup extra virgin olive oil
- Zest of lemon
- Salt to taste
- 2 tbsp. almond flakes toasted optional
- 3-4 tbsp. freshly chopped parsley
- 1 cup beetroot steamed or boiled to serve
Instructions
- First, peel and roughly chop potatoes.
- Place them in the colander and rinse under the running cold tap water until water runs clear. This step is to remove the starch from the potatoes.
- Now add them with the water in the pan and bring it to boil on medium heat.
- Boil until well cooked through (it may take 10-12 minutes)
- Drain the potatoes using a colander and leave it aside for later use.
- Now make a paste of blanched almonds, lemon juice, salt and garlic in a blender fitted with a blade until you get a fairly smooth paste.
- Then add boiled and cooled potatoes and olive oil. Run the blender again until everything turns into a smooth and creamy dip.
- Transfer in the serving bowl, top it up with diced steamed beetroot, drizzle a generous amount of olive oil, sprinkle roasted almond flakes and parsley.
- Serve at room temperature and enjoy!
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
