The first indian festival is already knocking on my door. Am i ready to bring it in .. ? Makar Sankranti is all about creating warmth to slowly recover from harsh winter that passed by. Its the time to enjoy the last of the chilli evenings before the days slowly get longer.
In India, sesame seeds and jaggery are consumed generously in winter. When its cold outside they are supposed to create warmth on the inside. Isnt it almost magical that our festivals, seasons and the foods we eat are so much in cognizance ? I remember aai also made gulpoli and bajri bhakri. All out of the world !! And with no calories to watch you could have it till your stomach's full and your heart's contented.
Today I share with you the recipe of Tilgul wadi ( sesame and jaggery squares ). Its very easy assuming that you can move fast in the kitchen.
Tilgul ( Sesame and Jaggery Squares)
1 C sesame seeds roasted and coarsely crushed
1/2 C peanuts finely crushed
1 C jaggery
2 tsp ghee
pinch of cardamom powder
2 tsp milk
- Line the back of a baking tray with aluminum foil. Grease with melted ghee.
- Over medium-low heat combine the ghee and the jaggery. In about 2 min the jaggery starts to melt.
- Continue breaking it using the back of the spoon till it becomes pasty and falls freely from the spoon.
- Now add the cardamom,sesame and peanut powder and mix as fast as you can.
- Dump the entire mixture onto the greased baking tray lined with foil.
- You can cover the mix with a plastic wrap and then try to form a ball of it so that it can rolled easily with a rolling pin.
- Spread to desired thickness, typically about 1/4inch thick.
- Allow to cool for 5-10min and cut into squares.
- Cool completely before the breaking the squares apart. You will see that the mixture will harden considerably
- This makes around 15-20 medium sized squares.
Tilgul ghya goad goad bola !!