1 tsp white sesame seeds (till seeds)
1 tsp sunflower seeds
1 tsp raisins
1 tsp jaggery
1 tsp cardamom powder
1 tsp desi ghee
1 tsp pumpkin seeds
1 tsp flax seeds
On a nonstick pan on medium flame, dry roast the seeds for 5-6 minutes. Empty from pan and keep aside to cool.
Now add ghee and jaggery into the pan and mix well. Continue to cook for 2-3 more minutes.
Add roasted seeds, almonds, and cardamom into it and mix well. The batter for til chikki is ready.
Roll this mixture over the clean slab of your kitchen into a thin sheet.
Then cut out small square pieces using a sharp knife.
Allow this chikki to cool down and store them in an airtight container