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....

.

CHHENA KHEER OR PUDDING

Hello everyone

Though festive season is on and it calls for lots and lots of festive dishes too. Few days back we had our fast of teej , so I made this dessert for my sargi , early in the morning. It is so easy to prepare and require only few ingredients and quick too, that any amateur can also make it perfectly.

If you are craving for ras malai and don't have courage to try at your own then give this a try. It's taste is much more alike ras malai . That's why my lil fussy eater, who is big fan of ras malai , also loved it.

Now a days ganpati Mahotsav is going on with all celebrations and offerings. So you can prepare this too for your ganpati as bhog. Recipe adopted from food food Chanel .

Stepwise recipe is given below, hope you all will love to give it a try.

CHHENA KHEER OR PUDDING

Serves: 4-5

Time: 20 -25 mins ( leaving chilling time)

Ingredients

2 cup milk

2 cup soft cottage cheese ( paneer), crumbled

3/4 cup sugar ( you can use as per taste)

5-6 green cardamom

1 pinch saffron ( kesar), soaked in 2 tbsp milk

Sliced pistachio and cherry for garnishing

Method:

First of all grind cardamom and sugar together to fine powder. Keep aside for later use.

Now put the milk in a thick bottom pan to boil. Let it boil for 5-6 mins then add powdered sugar with cardamom and mix well. Now add saffron milk and again stir.

Add crumbled paneer and mix well. Let it simmer for 4-5 mins and switch off the flame. 

Let it come to room temperature and then keep in fridge to chill for atleast 3-4 hrs or overnight.

Now serve in individual dishes and garnish with pistachio and cherry.

Your super easy tempting dessert is ready to win hearts.

** You can also serve warm but chilled one tastes best.

**** Never overcook paneer after adding to milk otherwise it will become chewy.

*** Always use soft paneer for best result.

** Grinding cardamom with sugar is just for ease of grinding cardamom. You can also use cardamom powder and sugar separately without grinding.

***You can prepare this dessert on fasting day too as it's pure falahar and not containing any grain.

** If you wish to add dry fruits to it , just go for it.

Hope you all will prepare it at your home and do remember me too. Please pour your valuable comments and suggestions ,they meant a lot.

Happy cooking....