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.

Ingredients

Method

1. Roast til lightly on low heat. Don’t let them brown. As soon as they puff up, turn off the heat.
2. Cool down the sesame seeds. Grind it coarsely.



3. 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.



4. Boil sugar in 3 cups of water till you get 3 wire consistency.



5. Add sugar syrup and sesame powder to khoya. Cook on slow heat while constantly stirring.



6. The whole mixture will start coming together and bind (about 10 minutes). Turn off the heat.



7. Grease a tray with ghee and pour the mixture on the tray.



8. Spread it evenly and let it dry overnight.



9. 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.

Notes

1. 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.
2. Make sure that you use fresh sesame seeds only. Old sesame seeds normally taste stale because they contain a lot of oil.
3. 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.

Summary

Recipe Name

Til Ki Barfi

Author Name

Kusum Jain

Published On

2011-12-12

Total Time

30M

Average Rating

5 Based on 2 Review(s)