Monday, May 9, 2016

Tal Sakri | Sesame Seeds Brittle | Til Gur Chikki | Til papdi | Til-gud patti

Sesame seeds - 1 cup,
Clarified butter (ghee) - 1/2  tsp,
Jaggery (gur) - 1/2 cup.

Dry roast sesame seeds on low to medium flame till it slightly change its color.

Remove in a plate and keep aside. In another pan, add jaggery along with clarified butter.

On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.

Now turn off the heat and stir in all sesame seeds. Mix well till each seed gets well coated with jaggery.

Now transfer prepared sesame and jaggery mixture on to the greased baking mat.

Roll out thin with greased rolling pin.  To get even shape and size brittle pieces, place cuts while rolled mixture is warm.

Let it cool down completely. Break into pieces and store in air tight container.

Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and sesame seeds as per your taste.
Sesame seeds can be mixed with black sesame seeds.

For full video recipe - 

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