CHIMILI | How to make CHIMILI

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BySujatha Ratnala
Created on 17th Feb 2016
  • CHIMILI, How to make CHIMILI
  • CHIMILI | How to make CHIMILI (4 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016

About CHIMILI

A tangy and sticky sweet of pounded sesame and jaggery, it is generally prepared on Nagula Chaviti, the 4th day after Deepawali. Absolutely flavorful and delicious. Sesame seed is rich in Natural Oils, Calcium, Manganese and Fiber while Jaggery is rich in Iron. A healthy winter snack too.

CHIMILI, a deliciously amazing recipe to treat your family members. This recipe of CHIMILI by Sujatha Ratnala will definitely help you in its preparation. Surprisingly the preparations for CHIMILI can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking CHIMILI is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making CHIMILI can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking CHIMILI is just too tempting. Cooking CHIMILIat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of CHIMILI is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofCHIMILI from Better Butter.

  • Prep Time15mins
  • Cook Time0mins
  • Serves4People
CHIMILI

Ingredients to make CHIMILI

  • Sesame Seeds (nuvvulu) - 1 cup
  • Dark Jaggery - 1/3 to 1/2 cup

How to make CHIMILI

  1. Coarsely grind the sesame seeds in a mixer jar. Add jaggery and coarsely blend it.
  2. Optionally, If you have a pounding stone or garlic crushing stone at home, lightly pound to get the required texture. The crushed sesame, the extracted oil and the jaggery slowly infuse and form a sticky lump.
  3. Roll it into laddoos.
My Tip: Good quality dark jaggery gives the required stickiness. After 1 or 2 days, it obtains a nice sour taste due to fermentation. The mixture can be kept in fridge for around a month.

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