Monday, May 14, 2012

Sesame Brittle / Tilgul

Brown Sesame Seeds - 2 cups
Raw Peanuts - 1 cup
Jaggery - 1 cup
Water - 2 tbsp
Ghee / Clarified Butter - 1 tsp
Cardamom Powder - a pinch
Heat a heavy bottomed pan. Dry roast the sesame seeds on slow fire till they change color to golden brown and are crisp. Remove from the pan.

In the same pan, dry roast the peanuts till they begin to change color. Cool.

Grind the peanuts coarsely using a mortar and pestle and keep aside.

Add a tsp of ghee in the pan. Add the jaggery and 2 tbsp water. Cook on low flame till the jaggery melts and becomes thick and bubbly.

Jaggery should be cooked till it reaches two thread consistency. To check for this, take a cup of cold water and add a drop of hot jaggery syrup to it. If the drop doesn't melt and can be picked up between two fingers, the syrup is ready.

Add the roasted sesame seeds, cardamom powder and coarse ground peanuts. Mix well and remove from heat. Pour on a parchment paper lined tray and flatten with a spoon or with the palm of your hands..

Cut into cubes when slightly cooled.

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