Homemade Til Rewari

Ingredients:

-Gur (Jaggery) 400g

-Sugar ½ Cup

-Himalayan pink salt 1 pinch

-Water ¼ Cup

-Lemon juice ¼ tsp

-Rose water ½ tsp

-Ghee (Clarified butter) 3 tbs

-Til (Sesame seeds) 1 Cup or as required

Directions:

-In a wok,add jaggery,sugar,pink salt,water,lemon juice,rose water & mix well,bring it to boil & cook on low flame until it melts (2-3 minutes).

-Add clarified butter,mix well & cook on low flame until desired consistency.

-To check the consistency of the mixture,drop a small amount of the mixture in cold water, when the mixture is hardened into a ball,the mixture is done.

-Transfer the mixture to a greased heat-proof silicon mat & let it cool for a minute.

-Continuously fold the mixture using a greased scraper carefully until you can touch it with bare hands (8-10 minutes).

-Now stretch & fold the mixture repeatedly until it becomes pliable,glossy & light in color (4-5 minutes).

-Now stretch it into thin strands & cut into small pieces (large pieces will become hard) with the help of a scissor then spread them & allow them to cool.

-Now separate all the pieces using hands.

-In a wok,add sesame seeds & dry roast on low flame for 4-5 minutes & stir continuously.

-Turn off the flame,add jaggery pieces & coat well.

-Let them cool completely (Yield: 600g).

Storage:

-Can be stored in an airtight container for up to 1 month (shelf life).

Notes:

-Once syrup is ready,work quickly as the mixture hardens fast.

-You can wear heat resistant gloves while working with jiggery syrup to prevent burns.

-Use greased hands & tools to prevent sticking.