Winter's Warming Embrace: Dive into the Delectable Depths of Til Burfi
As the world chills and shivers, we crave a sweet escape that not only soothes our taste buds but also warms our souls from within. Look no further than the recipe which I'm also in love with- "Til Burfi". It's a quintessential Indian winter treat since childhood that delivers a rich, nutty sesame flavor with a delightful chew. This three-ingredient wonder, woven with toasty sesame seeds, and creamy homemade khoya, with the right balance of sweetness, is more than just an ordinary sweet; it's a cozy hug disguised as a bite.
But Til Burfi's allure goes beyond its heavenly taste. This nutrient-packed powerhouse boasts an ancient lineage, whispered across generations as a testament to its health-giving properties. Bursting with calcium, iron, and good fats, Til Burfi nourishes your body during winter as it pampers your palate and keeps you warm.
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In this blog post, we'll delve into the simplicity and secrets of making the perfect Til Burfi. So, just grab the ingredients and start cooking with me this simple but heavenly delicious Indian sweet.
Overview
Preparation time: 5 mins.
Cooking time: 30 mins.
Course: Sweet (sweet for fasting)
Yield: 1/2 kg
Ingredient
- Sesame seed (white or brown as preference)- 1 cup (200gm)
- Fresh Khoya/Mawa- 1 cup
- Sugar/Jaggery-1cup
Steps To Follow For Making Til Mawa Burfi
Step-1
Heat a pan, and dry roast the sesame on low flame for 3-4 minutes to remove its rawness. Turf off the flame once it starts giving an aroma and crackling sound. Keep it aside to cool down.
Step-2
Once roasted sesame are cooled grind them generously in the grinder. It should have a coarse texture.
Step-3
Heat a non-stick Pan/Kadahi, add 1 cup of Khoya, and slow-cook the Khoya on a very low flame to bring it to soften consistency.
Step-4
Add sugar/jaggery to the softened khoya and start low & slow cooking. Cook till it becomes a thick consistency syrup kind mix.
Note: If you're using jaggery firstly make sure it should be crumbly powdered. Secondly, As soon as the jaggery starts showing bubbles and looks foamy stop cooking for a few seconds. Then mix Til coarse powder then restart the cooking process. Cook it slowly to avoid a burnt smell.
Step-5
Step-6
Take it off once combined and roasted (as shown in pic and video).
Step-7
Spread ghee on a greased deep plate and drop the mix on it.
Step-8
Spread the mix evenly and dap with the help of a spatula or a steel bowl. Top it with cashew cuttings & leave it aside to cool for about 20 minutes.
Step-9
Final Serve
