London-based food blogger Swati Pareek tells us how to make sesame seed brittles for Makar Sankranti.
You can share your favourite recipes too!
Here's the recipe of Til Papdi
Ingredients
- 1 cup white sesame seeds
- 3/4 cup jaggery cut in pieces
- 2-3 tsp ghee
- A handful of pistachios
Method
- Dry roast the sesame seeds on medium flame till they are light golden in colour. Remove them from the pan and keep aside in a plate to cool.
- Grease a plate with ghee and keep it aside.
- Heat 1 tsp ghee in a pan on medium heat. Add jaggery to it and stir continuously till it melts. Cook for another two minutes.
- Add roasted sesame seeds, and some sliced pistachios in it. Mix well and switch off the flame.
- Pour this hot mixture into the greased plate and flatten it with a flat spatula or roll it using a rolling pin. Try to make it as thin as possible.
- Cut them into small square shapes using a knife and let it cool for some time.
- When it cools down, separate the square papdis with the help of a knife.
- Your Til Papdi is ready.
Notes
- Do not over-roast the sesame seeds otherwise they will taste bitter.
- Cook the entire recipe on medium flame otherwise both sesame seeds and jaggery will burn.
- You may use sugar instead of jaggery but the colour and taste will be different.
- If you are using a rolling pin to flatten the mixture then grease the rolling pin very well with ghee otherwise the mixture will stick on it.
- Cut the Til Papdi while it is warm; it will be hard to cut once it gets cold. You can also shape them to make Til Laddoos.
- If you like, you may add almonds, cashew nuts to it.
- You may also crush the sesame seeds to make Til Papdi or Til Laddoo.
Photo: cookingwidjoy
ALSO SEE
- Festive recipes: Til ke Laddoo, Badaam Chikki, Anjeer Samosa
- Pongal recipes: Ven Pongal, Sakkarai Pongal and more
- Kannum Pongal, Jallikattu and more Pongal memories
- Kai po che! The colourful Kite Festival in Ahmedabad
Want to share your favourite recipe? Simply e-mail your recipes to getahead@rediff.co.in (subject line: My Fav Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph of the recipe, if possible. We'll publish the best preparations right here on Rediff.com and India Abroad.
