Crunchy winter delight, spotlighting caramelized sesame seeds for a sweet seasonal treat.
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In a pan dry roast 1 cup sesame on low flame till it splutters.
Now in another kadai heat 1 tsp ghee and add 1 cup jaggery.
Keep stirring on medium flame till the jaggery melts completely.
Boil the jaggery syrup on low flame till the syrup turns glossy and thickens.
Check the consistency, by dropping syrup into a bowl of water, it should form a hard ball and cut with a snap sound. Else boil for another minute and re-check.
Simmer the flame and add roasted sesame seeds.
Stir well making sure jaggery syrup coats well.
Immediately pour the mixture over butter paper or onto a steel plate greased with ghee.[Note: be quick; the mixture turns hard and will be difficult to set].
Put it together forming a block, be careful as the mixture will be very hot.
Now using a rolling pin roll the slightly thick block.
Allow to cool for a minute, and when it's still warm cut into pieces of the desired size.
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