Til Burfi/Chikki

This one is a sweet that reminds me of the revdi and gajak that I used to get from friends coming from Delhi and other places in North-India in the winter months. Yummm and crunchy.

I tried making them with white sesame seeds and jaggery. Quite simple and quick.

As EC suggested, I am sending this across to the Sweet Series – Chikki and Laddu event.

Ingredients:

White sesame seeds: ¼ cup

Jaggery (or brown sugar): ¼ cup (or to your taste)

Green Cardamom (Elaichi) powdered: a pinch

 

Method:

1. Grease a plate/shallow pan with a few drops of ghee or cooking spray.
2. Crush the jaggery to a fine powder.
3. Grind the sesame seeds for a few seconds in a chutney grinder/spice grinder – the seeds should be coarsely halved/powdered but not fine.
4. Mix the sesame seeds, jaggery, and cardamom powder in a heavy-bottomed non-stick pan.
5. Heat till the jaggery melts and the mixture is liquid.
6. Cook while stirring continuously till the mixture thickens and leaves the sides of the vessel – as we haven’t added water, this is quite fast.
7. Turn off the heat and pour in the greased plate immediately. The key is to take the burfi off the heat at this point immediately, else it will crumble away.
8. Gently even out the upper surface.
9. Set aside to cool. When still warm, make cut lines through the burfi for diamond/square shaped pieces. Do not separate pieces now as they will crumble or lose shape.
10. When cooled, cut into pieces and transfer to a dry container with an airtight lid.



11. You can serve and enjoy immediately. The burfis store well for about a week or so – but haven’t seen them last that long at my place 😉