(sesame and peanut fudge)
If you are not the person who likes to bite into til-gul brittles, this one is for you! My aji's innovation :) This is not like any other tilgul you have eaten! It has vanilla for flavoring, but you wont even know it has vanilla, what the vanilla does is takes the tilachi barfi to a different level! such a modern twist on tilgul. I made it for this sankranti. Havent since, gotten time to put together this post. Anyway, its never too late. At least this way you will have it in time before next snkranti :P
This is the kind of recipe I will usually stay away from. It involves sugar-syrup making (which freaks me out). But for this particular preparation, I stood right by my aji's side and observed each step and learnt how to make the perfect consistency sugar syrup for this application!
Ill walk you through the steps with pictures, hope it makes sense to you..
You will need:
1 cup powdered sesame seeds (roasted, then ground)
1 cup powdered peanuts (lightly roasted and ground)
3/4 cup sugar
whole milk
vanilla extract (seriously, trust me! also, if you can get hold of the 'viola' indian brand, it will be better)
1 tsp Ghee
1. take the sugar in a pan
2. pour milk until all the sugar is covered and some more
3. start heating this mixture on low flame, stirring constantly. This is how it will look, as the sugar dissolves and the milk starts to boil
4. To make sure you get the perfect consistency, after every 1-2 minutes, take a tiny dot of the syrup with a spoon onto a glass dish. The picture below shows the results you will get.
5. From left to right in the picture, you can see how the shape of the dot changes. Notice that the one on the far right is homogenous and 3D (if you know what you mean. It does not splutter on the plate, stays like a hemisphere!
6. Thats exactly how much you want to cook the syrup. At this very instant, add the peanut and sesame powders and mix vigorously.
7. The mixture will be liquidy at first, but will start getting dry immediately
8. You dont want to let it become too dry, while its still soft take it off the heat (this happens in a few seconds, be alert)
9. keep mixng while off the heat. When a little warm, add Ghee and 1/2 tsp of vanilla extract and mix
10. transfer onto a greased sheet, while still warm. Press flat and cut squares.
11. Let cool and remove. Enjoy!
If you are not the person who likes to bite into til-gul brittles, this one is for you! My aji's innovation :) This is not like any other tilgul you have eaten! It has vanilla for flavoring, but you wont even know it has vanilla, what the vanilla does is takes the tilachi barfi to a different level! such a modern twist on tilgul. I made it for this sankranti. Havent since, gotten time to put together this post. Anyway, its never too late. At least this way you will have it in time before next snkranti :P
This is the kind of recipe I will usually stay away from. It involves sugar-syrup making (which freaks me out). But for this particular preparation, I stood right by my aji's side and observed each step and learnt how to make the perfect consistency sugar syrup for this application!
Ill walk you through the steps with pictures, hope it makes sense to you..
You will need:
1 cup powdered sesame seeds (roasted, then ground)
1 cup powdered peanuts (lightly roasted and ground)
3/4 cup sugar
whole milk
vanilla extract (seriously, trust me! also, if you can get hold of the 'viola' indian brand, it will be better)
1 tsp Ghee
1. take the sugar in a pan
2. pour milk until all the sugar is covered and some more
3. start heating this mixture on low flame, stirring constantly. This is how it will look, as the sugar dissolves and the milk starts to boil
4. To make sure you get the perfect consistency, after every 1-2 minutes, take a tiny dot of the syrup with a spoon onto a glass dish. The picture below shows the results you will get.
5. From left to right in the picture, you can see how the shape of the dot changes. Notice that the one on the far right is homogenous and 3D (if you know what you mean. It does not splutter on the plate, stays like a hemisphere!
6. Thats exactly how much you want to cook the syrup. At this very instant, add the peanut and sesame powders and mix vigorously.
7. The mixture will be liquidy at first, but will start getting dry immediately
8. You dont want to let it become too dry, while its still soft take it off the heat (this happens in a few seconds, be alert)9. keep mixng while off the heat. When a little warm, add Ghee and 1/2 tsp of vanilla extract and mix
10. transfer onto a greased sheet, while still warm. Press flat and cut squares.
11. Let cool and remove. Enjoy!
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