Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi Biography

Source(google.com.pk)

Ingredients

1 cup heavy milk

1 cup milk powder

3/4 cup sesame seeds

1/2 cup sugar

1/8 teaspoon cardamom powder

Method

Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.

In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.

Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.

Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.

Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.

Keep stirring for 1-2 minutes and bring the burfi back to dough texture.

Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.

Til Sankari is a sweet snack that is perfect with some tea or to serve as a munchie. Sesame Seeds give a wonderful depth while the peanuts add texture to this gorgeous bites of sweetness. Tilgul is distributed and exchanged during Sankranti, an Indian festival especially in the State of Maharastra. We thank Pinal for sharing this awesome recipe with all of us. This is also known as Til Sukhadi or Tul Sukhadi.

Prep Time: 10 min

Cook Time: 10 min

Cooling Time: 30 min

Ingredients:

Sesame seeds – 1 cup, dry roasted

Jaggery (gud) – 3/4 cup, crumbled

Clarified Butter (Ghee) – 1 tbsp

Roasted Peanuts – 1/2 cup, roughly crushed

Cardamon Seeds – 1/4 tsp, powdered

Milk – 2 tsp

Method:

1. In a pan, add Clarified Butter and heat on medium heat.

2. Add in Jaggery and stir continuously till it melts and starts to bubble.

3. Add the milk and mix, take the pan off the flame and allow it to cool for just a couple of minutes.

4. Add Cardamon Powder, Peanuts and Sesame Seeds to the Jaggery and mix very well.

5. Grease a tray or line it with Parchment or Wax Paper and transfer the mixture into it.

6. Press the mixture down making sure it is of even thickness.

7. Cut and make squares or diamond shapes with a sharp knife or a spatula.

8. Allow it to cool and harden.

9. Once it is hard it will easily snap and the pieces can be separated.

10. Store at room temperature in an air-tight container.

11. Serve at room-temperature as well.

To make Tilgul Ladoos:

1. Follow the steps mentioned above and allow the mixture to cool after the Peanuts, Sesame Seeds have been mixed it.

2. Grease the palms with some ghee and take a little mixture and form ladoos.

3. Set on a greased thali/plate and allow them to harden.

Ingredients

1 cup heavy milk

1 cup milk powder

3/4 cup sesame seeds

1/2 cup sugar

1/8 teaspoon cardamom powder

Method

Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.

In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.

Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.

Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.

Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.

Keep stirring for 1-2 minutes and bring the burfi back to dough texture.

Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.

Til Sankari is a sweet snack that is perfect with some tea or to serve as a munchie. Sesame Seeds give a wonderful depth while the peanuts add texture to this gorgeous bites of sweetness. Tilgul is distributed and exchanged during Sankranti, an Indian festival especially in the State of Maharastra. We thank Pinal for sharing this awesome recipe with all of us. This is also known as Til Sukhadi or Tul Sukhadi.

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi

Sweets Of India RecipesTil ki Barfi