A very Happy Sankranti friend$$$$. On this festive occassion posting a simple, easy peasy tilgul vadi recipe that is prepared on the occassion of Sankranti. Sesame seeds are loaded with energy and must be consumed in winters. However do not consume too much of it in one go as they also generate heat.
- 3/4th cup unpolished sesame seeds
- 1/4th cup coarsely crushed roasted peanuts
- 3/4th cup finely grated chikki jaggery (adjust to sweetness required and also depending on the sweetness of the jaggery)
- 1/2 tsp cardamom powder
- 1/2 tsp ghee + ghee to grease the plate
- Roast the sesame seeds on low flame till golden. This will take approximately 5 to 6 minutes. Transfer to a plate and let them cool. Add in coarsely crushed peanuts, cardamom powder and keep aside. Either grease underneath of a plate with a little ghee or place a parchment paper on a flat surface.
- Heat a flat pan on LOW flame, add jaggery and let it melt, stir continiuosly as the jaggery may burn. Once it has melted completely and appears to froth, add 1/2 tsp ghee, this gives a glaze to the jaggery. Stir well. In a small bowl, take a liitle water and put a little liquified jaggery in it. If it forms a ball when you roll it between your fingers( be careful here as hot jaggery tends to stick immediately to the fingers) and when you drop the ball in the bowl , if it makes a clinking sound it means the jaggery is of the right consistency. Now switch off the flame, add in the sesame seeds mixture, mix well to form a lump. The jaggery should coat the mix.
- Transfer the mix evenly onto a flat plate greased with ghee, place a parchment paper on top and roll the surface with a rolling pin . Using a rolling pin helps to give an even and flat texture. Keep the thickness of the vadis as desired. Let it cool a bit. Cut into squares or diagonally with a knife greased with ghee so that it is easier to cut the vadis and let it cool totally. Separate the vadis once cooled completely. If you find it difficult to separate the vadis heat the plate a bit so that it loosens the vadis. Crunchy til gul vadis are ready.
- Use unpolished sesame seeds as they have high fiber content and are healthier.
- Since chikki jaggery is used these vadis come out crunchy.
- Keep the bowl with a little water handy to check the consistency of the jaggery.
- You can also transfer the hot mix on a parchment paper placed on a flat plate and place another parchment paper on top and then roll the vadis. This way it is easier to separate the crunchy vadis when cool.
- Always use chikki jaggery to prepare til gul vadi or tilache ladoo if you want them crunchy and crisp.