Namaskar
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During winters we often make Tilkut with sesame seeds and jaggery and it tastes scrumptious.
Today we are making barfi with sesame seeds and jaggery and this barfi tastes delectable too.
Sesame seeds and jaggery are a rich source of calcium, iron, and vitamins and are warm in nature.
These ingredients strengthen our immunity to fight winters.
Let’s start with the procedure of making sesame seeds and jaggery barfi.
Let us start with roasting the sesame seeds first.
We have 2 cups (300 grams) sesame seeds, place it in a pan.
Now stir and continue stirring until the sesame seeds get puffy and little brown in color.
Transfer the roasted sesame seeds in a separate plate.
It just takes 2 to 3 minutes for roasting the sesame seeds.
Make sure you don’t over roast the seeds.
The moment you see that the seeds have turned puffy and turned a little brown in color, take them out in a separate plate
The sesame seeds turn bitter in taste if over roasted.
We have taken ¼ cup (50 grams) ghee, add it to the wok and let it melt.
Ghee enhances the taste of barfi but you can make it without ghee as well as per your taste and desire.
Now add jaggery to the melted ghee.
We have 1 cup (250 grams) finely crushed jaggery.
Add ¼ cup water to the wok.
Let the jaggery simmer until it melts completely.
Stir and keep checking at regular intervals.
Meanwhile let is grind the sesame seeds.
For this, place the sesame seeds in a mixture jar and ground them little coarsely.
Check the syrup now.
Jaggery has dissolved completely and the syrup is ready.
We cooked the syrup for a minute or so.
Reduce the flame.
Now mix the ground sesame seeds to the jaggery syrup.
Keep the flame low and mix everything well.
Cook until everything blends into each other.
Coarsely ground 8 to 10 cardamom seeds and add the powder to the wok.
Mix everything nicely.
Now cook the mixture until it gets dense in consistency.
As you can see, the mixture has turned thick.
Let us now set the mixture.
For this grease any plate or tray with some ghee.
Transfer the barfi mixture into the greased tray to set.
Sprinkle the thinly sliced almonds over the mixture to garnish.
You can also mix the chopped almonds in the mixture as well.
Press them gently with a spoon.
Let the barfi cool down for 10 to 15 minutes and then make marks on it.
Now make cut marks on the barfi.
The size of chunks can be small or big as per your preference.
Now let the barfi cool down completely and after this separate it from the plate.
To separate out the chunks from the plate, heat the plate slightly over the flame.
Take out the chunks and place them on a plate.
Scrumptious and delicious til-gur barfi is ready and making this barfi is really easy.
Just keep note of little things.
Don’t add too much water while making the syrup from jaggery.
Always add water in measured quantity.
We just need to add 2 to 3 tbsp water.
Once the jaggery melts completely, let it simmer for 2 more minutes and then mix the sesame seeds into it.
Cook the mixture until it gets dense in consistency.
Keep the flame medium-low.
Set the barfi in any tray and then cut in chunks.
When the barfi cools down a little, the make cut marks on it as it gets easier to cut and separate it.
Store this barfi in any container and relish eating for more than a month.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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