Til Ki Barfi is normally made in winters because til (sesame seeds) are warm in nature. Its nutty flavor makes it a very satisfying dessert. It also feels very light and that’s why it’s hard to keep your hands off it.
|Khoya (solidified milk)
|Til (Sesame Seeds)
- Roast til lightly on low heat. Don’t let them brown. As soon as they puff up, turn off the heat.
- Cool down the sesame seeds. Grind it coarsely.
- Break up khoya in small pieces and roast it in a pan. If khoya is very white, roast it for a few minutes otherwise just heat it enough so that it melts and comes together. Stir constantly and make sure that it does not brown. Keep it aside.
- Boil sugar in 3 cups of water till you get 3 wire consistency.
- Add sugar syrup and sesame powder to khoya. Cook on slow heat while constantly stirring.
- The whole mixture will start coming together and bind (about 10 minutes). Turn off the heat.
- Grease a tray with ghee and pour the mixture on the tray.
- Spread it evenly and let it dry overnight.
- Next day, cut it in any shape you like and enjoy. In winters it can stay in pantry for a week otherwise store it in refrigerator. Til ki barfi is ready.
- If barfi becomes too hard, cook it again with a little milk so that it becomes softer and then set it again. Similarly if the barfi is too soft, cook it again with a little dry milk powder and set it again.
- Make sure that you use fresh sesame seeds only. Old sesame seeds normally taste stale because they contain a lot of oil.
- You can garnish the barfi with chopped nuts. Sprinkle the nuts just after you set the barfi. Pat them a little so that they go down a bit and stick to the barfi.