Warm up your tummies during this winter with this healthy packed with lots of iron and protein and very simple tilgul vadi! Happy Makar Sankranti, Pongal and Uttarayan!
- 3 cups roasted and roughly crushed Sesame seeds (Til);
- 1 cup roasted and crushed peanuts (Shengdane);
- 2 cups chopped jaggery (gud);
- ½ tbsp Water;
- 1 tbsp grated dried coconut (khobra);
- ½ tsp cardamom powder,
- 1 tbsp clarified butter (ghee).
- Take a flat tray and grease it with some ghee. Keep Aside.
- In a non-stick pan, add a tablespoon of water to quickly coat the surface and put the utensil on a high flame.
- Immediately add the chopped jaggery to it and keep stirring frequently on the flame until the jaggery has completely dissolved.
- Further keep stirring the syrup on heat, until the syrup reaches a consistency such that if released with a spoon from a height, it falls off as big drops.
- At this stage, turn of the heat and quickly add the crushed sesame seeds, crushed peanuts and cardamom powder and mix well very quickly with firm strokes.
- Add one tablespoon ghee and keep mixing with firm strokes.
- Pour the hot mixture into the greased tray.
- Spread out the mixture quickly and uniformly with the help of a flat bowl to make a thick layer.
- Spread the grated dried coconut uniformly over the mixture while the mixture is still hot and press lightly, so that the coconut sticks to the vadis.
- Cool just for a minute or two and cut out small squares using a knife.
- Separate the squares once the mixture is cooled and your til-gud vadi is ready.