Winter vibes, desi flavor—Til Rewari brings the wholesome magic of sesame seeds and earthy sweetness of jaggery to brighten your chilly days with every crunchy bite! #happycookingtoyou #foodfusion #araywahh
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.
