Sankrant
Special Tilachi Vadi. This is quicker and easier than making ladoos. The recipe
comes out perfect every single time. Try it and enjoy Sankrant!
Til
½ cup Roasted Peanut powder
2 cup gul (jaggery) chopped into small pieces
1 tbsp + 1 tsp ghee
1 tsp elaichi powder
2. Mix 2.5 cups of til powder, ½ cup of peanut powder and elaichi powder.
3. Spread 1 tsp ghee on a plate and a little on the bottom of a katori.
4. In a thick bottom pan, add chopped jaggery and 1 tbsp of water.
5. Melt the jaggery on a medium flame. Keep stirring continuously.
6. Once the jaggery melts. Keep stirring on low flame for exactly 1 minute.
7. Add 1 tbsp of ghee and mix in quickly.
8. Now add the dry mixture and mix well.
9. Spread immediately on the plate and pat into a thin vadi using the katori.
10. Leave it to cool for five minutes. Now cut into squares using a sharp knife.
11. Let it cool for a futher 15-20 minutes and then separate the vadi into individual pieces.
Ingredients:
Til½ cup Roasted Peanut powder
2 cup gul (jaggery) chopped into small pieces
1 tbsp + 1 tsp ghee
1 tsp elaichi powder
Method
1. Clean and dry roast til (sesame). Make it
into a coarse powder by pulsing in mixer a few times. Don’t blend too much,
else it will turn into paste.2. Mix 2.5 cups of til powder, ½ cup of peanut powder and elaichi powder.
3. Spread 1 tsp ghee on a plate and a little on the bottom of a katori.
4. In a thick bottom pan, add chopped jaggery and 1 tbsp of water.
5. Melt the jaggery on a medium flame. Keep stirring continuously.
6. Once the jaggery melts. Keep stirring on low flame for exactly 1 minute.
7. Add 1 tbsp of ghee and mix in quickly.
8. Now add the dry mixture and mix well.
9. Spread immediately on the plate and pat into a thin vadi using the katori.
10. Leave it to cool for five minutes. Now cut into squares using a sharp knife.
11. Let it cool for a futher 15-20 minutes and then separate the vadi into individual pieces.
No comments:
Post a Comment