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Recipe Ingredients
Sesame seeds – 1 cup, dry roasted
Jaggery (gud) – 3/4 cup, crumbled
Clarified Butter (Ghee) – 1 tbsp
Roasted Peanuts – 1/2 cup, roughly crushed
Cardamon Seeds – 1/4 tsp, powdered
Milk – 2 tsp
Recipe Method
In a pan, add Clarified Butter and heat on medium heat.
Add in Jaggery and stir continuously till it melts and starts to bubble.
Add the milk and mix, take the pan off the flame and allow it to cool for just a couple of minutes.
Add Cardamon Powder, Peanuts and Sesame Seeds to the Jaggery and mix very well.
Grease a tray or line it with Parchment or Wax Paper and transfer the mixture into it.
Press the mixture down making sure it is of even thickness.
Cut and make squares or diamond shapes with a sharp knife or a spatula.
Allow it to cool and harden.
Once it is hard it will easily snap and the pieces can be separated.
Store at room temperature in an air-tight container.
Serve at room-temperature as well.
To make Tilgul Ladoos:
Follow the steps mentioned above and allow the mixture to cool after the Peanuts, Sesame Seeds have been mixed it.
Grease the palms with some ghee and take a little mixture and form ladoos.
Set on a greased thali/plate and allow them to harden.
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