Tilachi Vadi | Sesame Burfi

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Line a baking sheet or board with parchment, or grease it with ghee if you have no parchment.
2. Dry-roast the sesame seeds in a non-stick pan over 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 over medium heat for 2 to 3 minutes, until light brown spots appear. Cool in a bowl. If the peanuts have skins, rub or remove them once cool.
4. Roast the coconut in the same pan for about 1 minute, until light brown. Remove immediately to a bowl to cool.
5. Grind the cooled sesame seeds in a food processor or blender to a coarse powder and put it in a medium bowl. Grind the peanuts and coconut the same way and add 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 the mixture bubbles and turns foamy white on top. Turn off the heat and stir in the powder mixture.
8. Quickly spread the mixture on the lined board into an 8 x 8-inch square with a greased silicone spatula or greased rolling pin, and square off the edges.
9. Press the extra coconut and rose petals onto the top with a rolling pin or spatula, if using.
10. While still warm, cut into 1 to 2-inch squares, then let them cool for 10 minutes before separating the pieces.
11. Store the pieces 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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