Homemade Sesame Snaps are also know as Tal Sakri , Tal Chikki or Sesame Brittle. Sesame Snaps are a sweet and traditionally enjoyed on auspicious Hindu days. I have the best Sesame Snaps Recipe below.
What are Sesame Snaps
Sesame snaps are thin, crunchy treats made from sesame seeds and sweetened with sugar or honey. The sesame seeds are mixed with a sweetener, then pressed to form a thin layer. The result is a delightful combination of sweetness and nutty flavour with a satisfying crunch.
It is an easy snack to make and whilst is not the healthiest with the sugar it is delicious. Many swap sugar for jaggery. These still taste good but lack that crunch which I love.
When is Sesame Brittle made
Nowadays you can enjoy a sesame snap any day of the week. They are available to buy in the supermarkets however do not have the same taste as homemade ones. Traditionally they were made at home by Indian families for Makar Sankrant, Lohri or Uttarayan. Normally Makar Sankrant falls on the 14th of January. It signifies the end of winter months and beginning or warmer days and the start of the harvest season (obviously not in the UK where the winters seem to be worse at the start of the year). In India they have a lot of fun activities, kite flying and traditional food on Makar Sankrant.
How to make Homemade Sesame Snaps
- Start by roasting the sesame seeds. This will release the aromas and give them a nice flavour. Set this to one side.
- Place your silicone baking mat on a heat proof surface and get some baking paper ready. The baking paper needs to be the same size as the baking mat. I highly recommend using a baking mat. It makes the process so much easier.
- Heat a heavy based steel saucepan and add in the sugar and ghee. Cook this mixture on low heat for about 10 minutes, until the sugar is melted. Keep stirring the mixture so it does not stick to the pan.
- Take the pan off the heat and add in the roasted sesame seeds. Combine quickly then carefully pour onto your baking mat, spreading it all over the mat. You need to work fast here.
- Place the baking paper on top and roll out the sesame snaps mixture to form a thin layer, around 2-3mm.
- Peel off the greaseproof paper.
- Using a sharp knife cut the sesame snaps into diamond shapes. Let them cool down to totally harden.
- Store in an air tight container for 2 weeks.
You can swap the sesame seeds for other roasted nuts (without the skin) and it works. I would recommend chopping the nuts so you can roll out the sugar mixture more evenly. The snaps will be thicker due to the size of the nuts
My best tip to get the perfect thin sesame snaps is to use a silicone baking mats or and a sheet of grease proof paper to roll the mixture out. Silpat is a great brand for the baking mats however alternatives are available. You still have to be careful because the mixture is hot but you get a great sheen on them and there is less mess.
Tal Sankari / Sesame Snaps
Ingredients
- 1 tsp ghee
- 1 cup granulated sugar
- 1 cup sesame seeds
Instructions
- Start by toasting/roasting your sesame seeds. You can do this either in a dry stainless steel pan or under a grill. This is to release the oils and flavours. Let them cool down.
- Get your silicone baking sheets ready. You need two of these or one silicone sheet and one sheet of grease proof paper. Also get your rolling pin ready. Place one silicone sheet on a heat proof surface.
- In a heavy based steel pan, add in the sugar along with a teaspoon of ghee. Cook this on low to medium heat until the sugar totally melts. This should take about 10 minutes. Keep stirring to avoid the sugar from sticking. You need to ensure the sugar does not get too brown and burn and at the same time you need to ensure it is cooked for a nice caramel flavour. It will start by being a lumpy mixture then will turn smooth as the sugar melts.
- As soon as the sugar is melted, turn off the heat and add in the sesame seeds and combine well
- Quickly and carefully pour this onto your silicone sheet, spreading with a spoon as much as possible. You need to work quick because the mixture will start to solidify
- Place your other baking sheet or your grease proof paper on this mixture and roll out the sesame brittle to the desired thickness. We like it around 2-3mm.
- Peel the top baking sheet or grease proof paper off then using a sharp knife cut your sesame brittle into diamond shapes.
- Then these totally cool down. You can enjoy them straight away.
During Diwali I use these sesame snaps to add texture to these Shrikhand Bites.
