"White Sesame Seeds (Til)~ Jaggery Burfi" ... here is a delicious soft textured burfi prepared with white til on the occasion of Makhara Sankranthi ... I followed dear Mithas recipe and it turned out wonderful, thanks dear, we loved the burfi’s ... the color is lighter as I prepared using chikki gud/jaggery available in Mumbai specially so during this festive season to prepare laddoos ... Yummilicious ...
** When my friend Mitha who has a lovely food blog of her own shared this burfi in my food group Konkani Delicacies, I was all ready to prepare it as having dental caps I have frequently fallen prey to them getting loosened when eating harder textured laddoos and that is the very reason I prefer churmundo laddoos or softer burfi that will not make me have to run to a dentist. It is true and this has happened with me 2-3 times and I had to shell out a lot just by giving in to temptation of eating the laddoos. Also my dentures are a bridge of 4 in one which means, fixing of four together again, sigh, cost of four for the cost of one laddoo.
** These are delicious soft textured burfi, that slightly hardens if kept in fridge and serves my purpose very much as hubby loves them that way while I prefer soft to bite in ones. In all I loved them very much and for those who prefer hard textured chikki like brittle ones all you need to do is slightly increase the jaggery and bring it to balling consistency while cooking and you will get a chikki out of the same recipe. I am sharing her link also at the bottom of the recipe for those of you who would love to browse through the same. The recipe remains the same and I have not made in any changes at all.
** Here is Recipe to "White Sesame Seeds (Til)~ Jaggery Burfi" ....
** Ingredients :
White Sesame Seeds/ Tilu/ Til : 1 cup
Jaggery/ Goda/ Gud : ½ cup (I have used Chikki Gud available in Mumbai)
Ghee/ Toop : 2 tblsp
Water/ Uddak/ Paani : 1 tblsp
** Sliced almonds (badam)/ Slivers for garnish
** Roast sesame seeds in a thick bottomed pan on medium flame till it starts browning on the edges or turns slightly brownish in color. Keep stirring and do not allow to get it burnt or else the same will turn out bitter in taste.
** Remove and spread it on a thin layer on a wide plate and allow to cool down completely. Once cooled, put it in a mixer grinder and grind to coarse textured powder. Do not run the mixer continuously or the til will at times leave oil if it gets heated.
** Grease a thali/ plate with ghee and keep it ready to add in the mixture when done.
** Add in ghee, jaggery and water into thick bottomed pan and heat on medium heat stirring till the jaggery melts in and the mixture comes to full bubbles form on surface, wait for 2 minutes and then add in the powdered sesame mixture.
** Mix all well continually for about 3 to 5 mins until everything comes together and the mixture leaves the sides of the pan. It may take another minute or two depending upon the heat or the jaggery texture you have used, so be careful.
** When done, pour mixture into the greased plate and spread evenly using spatula or pat with back of a tumbler to which you have applied a film of ghee. Garnish with almond slices on top evenly and once again pat down slightly to get it set within.
** Now keep it aside and allow cooling slightly and when warm enough make insertion with blunt knife of squares or any desired shape. Allow to cool down completely and then with the blunt knife loosen the squares and its ready to be served.
** "White Sesame Seeds (Til)~ Jaggery Burfi" is done and ready to be served. You can make as offering of Naivedyam to God and then share it with family and friends. Put pieces into airtight container and remains good for a week, if it’s not emptied.
** About Jaggery : You can use which you always use in for cooking that which you are comfortable cooking with. Powder form of jaggery is available and can be used or in Mumbai we get Chikki Gud/ Jaggery which is excellent for burfi/ laddos.
** Tilgul a laddoo prepared during Makara Sankranti and distributed among family and friends falls on Jan.14th every year. These are prepared using white til and chikki gud which is specially available during the season and is one of the famous tradition of Maharashtra.
** Decades back we used to stock this chikki gud/ jaggery for year round usage as after few months it was not available in stores, however, with changing times it is now available almost all round the year and I always use it in preparing laddoos/ burfi.
** The chikki gud/ Jaggery is sticky by nature and does not need much of cooking and can be prepared really fast, so if available to you, try it out. It is excellent and golden in color that imparts a lovely color and right consistency to laddoos.
** Mitha Arun Hegde is my friend of over a decade and we share a lovely bond, though she is years younger to me. Definitely an expert in cooking out delicious dishes, bakes etc. and a wonderful mother to two lovely young kids who are fond of relishing her dishes prepared with love. Sharing original link to Mithas Recipe below, her blog has wonderful recipes that which you can browse through and try out and enjoy with your family and friends too.
** You can also try out the other laddoos, burfi, churmundo, chikki preparation by following the common link shared below, where you will find plenty of sweets that is sure to be loved by your family …
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Thanks.