TIL (SESAME SEEDS) BURFI

Hello everyone

Today I am sharing a very nostalgic and my all time favorite sweet recipe. Every Makarsankranti I used to miss this sweet since I leaved my native place. Til burfi, though it looks like any other khoya sweet but if you will taste it then only can understand the depth of flavour in it.
This sweet is not so popular as some other sweets , that's why not so easy to find it everywhere you want.
So i thought , why not to give it a try at home. last year too i made it with instant khoya, made of powder milk. It was delicious too but my heart was drooling for some thing authentic. So this time I chose the traditional way of making milk solids (khoya) then using it for my sweet.
As I was not so sure of the end product So missed clicking stepwise pics, but the final output was so so delicious that you will forget the storebought ones. But don't worry, it's so easy to make that you don't need any tutorial to follow, simple instructions are enough.
Recipe is given below, hope you will enjoy making and devouring at this heavenly treat.

TIL ( SESAME SEEDS) BURFI

Time: 2-2:30 hrs
Serves: 25-30 pcs( as per size)

Ingredients

2 Lt full fat milk
300 gms white til ( sesame seeds)
1/4 cup milk powder ( optional)
1/2- 3/4 cup Sugar ( as per taste)
1/2 tsp green cardamom powder ( optional)

Method:

First of all boil milk in a heavy bottom pan. Let it cook on medium to low flame till reduce to 1/3rd, stirring in between to avoid sticking to bottom.
* Be careful while stirring when it thickened, as splutters too much.

Now cook further stirring constantly till it get idli batter like consistency. If want , add milk powder to it at this stage to thicken fast and become a semi solid mass or cook further till you get mawa consistency.

Switch off the flame and let it cool. It will get solidify on cooling.
* So if it seems little liquid when hot, don't worry.

Now dry roast sesame seeds in a pan on low flame till light golden.
Be careful not to burn it. Sesame seeds become bitter if roasted more.
Let it cool.
Grind 3/4 of it to coarse powder.

Now take khoya, sugar, sesame seeds ( ground and whole , both) and green cardamom powder in a heavy bottom pan. Cook on low flame, stirring constantly to avoid sticking to bottom .

When it starts leaving the edges of pan, transfer to a greased tray and spread evenly with help of a spatulla.
You can also sprinkle some sesame seeds all over it.

Let it cool then cut into desired shape and enjoy these delicious unadulterated delicacies.

* If you don't want to make khoya at home then can use store bought khoya too. But then don't forget to saute it well before using.

You can prepare this sweet for any festival and surprise your guests and loved ones with your cullinary skill.

Hope you will definitely give it a try and don't forget to share your experience with me. Your comments and suggestions meant a lot to me.

Happy cooking....

.

PLUM PISTACHIO DESI DELIGHT- MY FIRST PRIZE WINNING DISH IN CONTEST

Hello everyone

It's too long I wrote in my blog. Having lots and lots of recipe in queue to write but somehow couldn't manage to draft them. Anyways, will try to return back in form again , very soon.

Till then , I have a very good news to share with you all near and dear ones, which made me to come back to my blog once again☺☺....

There was a time , I got scared of even thinking about cooking. But nothing is impossible if you have a loving and supportive family, friends and well wishers. And I am one of lucky fellow to have all these in my life. Thanks is not enough to show my gratitude towards my loving ones ☺☺. You all are treasure of my life and inspired me to such an extent that today I am here with an unexpected achievement, which I could never ever think off few years ago.

Earned first place among dessert category in cookery contest organized by ILA. So delighted to have one of my favorite master chef , Nikita Gandhi and Radio Mirchi RJ Tamanna Wahi as one of the judges.

Would like to thank all of the ILA members, judges and all my loving ones. A big thank you to all of you dear from bottom of my heart.

Here goes the recipe of my winning dish .

PLUM PISTACHIO DESI DELIGHT:

1.Pistachio sponge cake

Ingredients:

All Purpose Flour-1 1/3 cups - 2 1/2 tbsp
2 1/2 tbsp corn flour
1/3 cup pistachio, toasted and ground to coarse powder
Granulated Sugar- 1/2 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Salt-a pinch
Milk-3/4 cup
Yogurt-1/2 cup
Oil-1/2 cup
Vanilla Essence-1 tsp

 Method:

Preheat oven to 180°C.
Grease and line a 7″ round cake tin.
In a bowl shift together flour, corn flour, baking powder, salt and baking soda 2-3 times.

Now add ground pistachio to it and mix well . Keep aside for later use.

Take  yogurt and sugar in a bowl and whisk till sugar is dissolved.

Add oil and vanilla essence, mix well.

Now add milk and whisk together.
Now add flour in 2 batches and fold to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack .
Cool it completely before wrapping in cling wrap.
Refrigerate until assembling.

2. Plum filled pistachio kalakand


Plum compote

Ingredients

10-12 medium to big plums, desseeded and chopped in even pieces
1/2 cup sugar
1/2 cup water
1/2 tsp vanilla essence


Method:


Add water and sugar in a pan and boil till sugar dissolve.
Now add chopped plums and cook on low flame till they become soft and mushy. Approx 20-25
mins.
Add vanilla essence and mix well.

Remove from flame and cool ,then chill till needed.

Pistachio Kalakand

Ingredients

400 grams soft and crumbled paneer
400 ml condensed milk
2 tbsp milk
1 tsp vanilla essence
1/2 cup pistachio, toasted and coarsely powdered

Method :

Mix condensed milk, milk and paneer in a non stick pan and cook at low flame, stirring occasionally to avoid sticking to bottom.
When it starts leaving sides of pan add vanilla essence and pistachio powder.
Mix well and switch off the flame.

Layering:

Now spread half of the kalakand mixture in  a greased tray .
Now spread chilled plum compote all over it evenly, reserve some for final garnishing.
Finally spread remaining half kalakand mixture over compote , and spread evenly.
Let it chill till needed.

3. Creamy plum Custard

Ingredients

1/2 lt milk
25 gm custard powder
Sugar to taste
Fresh plum pieces for serving

Method:

Boil milk in a heavy bottom pan.
Make smooth paste of custard powder in little milk.
Pour prepared paste in milk, stirring constantly to avoid lump formation.
Cook till desired thickness .
Add sugar and cook for another 2-3 mins.
Switch off the flame and cool.
Chill till needed.

4. Pistachio Brittle

Ingredients

1/2 cup sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 tsp baking soda
1/2 tbsp butter
1 tsp vanilla essence
1/2 cup toasted pistachio

Method:

Take sugar, corn syrup and salt in a non stick pan. Cook on low flame till it turn amber colour .
Be careful not to burn it.
Take off the flame and immediately add pistachio, butter and soda. Quickly mix well and pour over greased foil.
Spread with help of greased spatula.
Make desired shapes using cookie cutter.
Let it cool completely and use when needed.

Final assembling:

Put spoonful plum compote in a dessert glass . Round cut cake slice and place over it . Pour a little custard over it.
Now place round kalakand piece.
Pour more custard over it with some fresh plum pieces, followed by spoonful of plum compote.
Spri
nkle some roasted pistachio and top with pistachio brittle.

Enjoy and happy cooking☺☺☺☺☺

EASY KALAKAND

Hello everyone

Sweets are the heart of each and every festival. No festival can be completed without having some sweets in menu. So here I am having a very easy , quick but tempting Indian sweet, kalakand. It needs minimum ingredients and time but turn out to be a droolsome awesome dessert. Any sweeth tooth can never say no to this scrumptious dessert. Whenever you want to please your guests without any fuss then go for it, you will never regret.

Recipe is given below, must give it a try. Hope you will like it.

EASY KALAKAND

Yield: 15-20 pieces

Time :15 mins

Ingredients

2 cup mashed soft paneer or chhena ( cottage cheese)

1 tin condensed milk ( 400 gms)

1/2 cup milk powder

1/2 tsp kewda or rose essense or green cardamom powder

1 tbsp finely chopped pistachios or almonds

Method:

 Heat a nonstick wok on medium flame then add mashed paneer, condensed milk and milk powder. Cook , stirring continuously to avoid burning, till it starts leaving edges of the wok. Then add essence or cardamom powder and mix well. 

Spread it in a greased tray evenly and sprinkle chopped pistachios or almonds all over it and press a little to stick them firmly. 

Now let it cool completely then cut desired slices and serve. Your easiest yummy sweet is ready to hog on😊.

Once it starts leaving edges of the wok means it's ready to spread, so don't over cook the mixture otherwise it may become little chewy.

Always use soft paneer to get nice texture of sweet, also put every thing together in the wok . If you cook paneer first then it may become chewy. 

You can use any essence or dry fruit of your choice or simply skip it.

This is kids friendly as well as sweet tooth favorite sweet treat . So definitely give it a try ,you will never regret. Hope you all will like this easy ,simple , quick and yummiest dessert, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....