Round Sesame Chikkis

There's a shape every Tamil sweet-maker's palm knows by heart — the round chikki, patted flat while the jaggery is still warm and glossy, set on a stone slab to cool into a disc you can hear snap from the next room.

Ours is made exactly that traditional way: black and white sesame seeds and whole roasted peanuts, folded into melted jaggery — no refined sugar, no shortcuts — then hand-pressed into rounds. The black sesame brings a deep, toasty nuttiness that white sesame alone can't reach; the peanuts add bite; the jaggery binds it all with that warm, caramel-like sweetness only the traditional method gives.