#shorts Tilachi Vadi | Sesame Burfi

By Ministry of Curry · 25 min

Ingredients

Instructions

1. Line a baking sheet or cutting board with parchment. If not using parchment, grease it with ghee.
2. Dry-roast the sesame seeds in a non-stick pan on medium heat for 3 to 5 minutes, until they pop and smell fragrant. Transfer to a bowl to cool.
3. In the same pan, roast the peanuts on medium heat for 2 to 3 minutes, until light brown spots appear. Transfer to a bowl to cool. If the peanuts have skins, remove them once cool.
4. Roast the dry coconut in the same pan for about 1 minute, until light brown. Move it to a bowl straight away to cool.
5. Grind the cooled sesame seeds in a food processor or blender to a coarse powder and put in a medium bowl. Repeat with the peanuts and coconut, adding them to the bowl.
6. Add the cardamom, nutmeg and salt to the bowl and mix well.
7. Wipe the pan dry. Add the ghee, jaggery and water and cook on low heat until the jaggery fully melts and turns foamy and white on top. Turn off the heat and stir in the sesame mixture.
8. Quickly spread the mixture on the lined board into an 8 x 8 inch (20 x 20 cm) square, pressing with a greased rolling pin or silicone spatula. Even out the edges.
9. Sprinkle with grated coconut and rose petals if you like, and press them in with a rolling pin or spatula.
10. While still warm, cut into 1 to 2 inch (2.5 to 5 cm) squares. Let cool for 10 minutes, then separate the pieces.
11. Store at room temperature in an airtight container for up to 2 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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