CHIMILI | How to make CHIMILI

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • CHIMILI, How to make CHIMILI
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

16

0





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 marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of CHIMILI is just mouth-watering. This amazing recipe is provided by Sujatha Ratnala. Be it kids or adults, no one can resist this delicious dish. How to make CHIMILI is a question which arises in people's mind quite often. So, this simple step by step CHIMILI recipe by Sujatha Ratnala. CHIMILI can even be tried by beginners. A few secret ingredients in CHIMILI just makes it the way it is served in restaurants. CHIMILI can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out CHIMILI.

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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