I have been chasing sesame seeds/ til since the time I read they are a great source of iron for vegetarians. I found them being sold in the healthy seeds section in Bulk Barn, along with chia seeds and flax seeds. I picked them up promptly and took myself back to the time when my mom used to make it every year – in January – for Makar Sankranti. They were my favorite and though i have gotten pretty good results here, the magic of my mom’s creations is yet to be re-created. This is a simple three to four ingredient deal – we just need something to bind the seeds together – mom uses khoya/mawa, i have used almond meal once and peanut butter the other time – both with success. Jotting down the recipe here for future reference.
Til/ Sesame seeds – 2 cups
Sugar – 1.5 cups
Almond meal – 1 cup or peanut butter – 1 cup ( I use Kraft 100% natural)
Water – half cup
Cardamom powder – half tsp (optional)
Almond pieces – of 10 almonds (optional)
1. Dry roast Til on a medium flame, till they give out a nutty aroma, turn slightly brown. Should take seven minutes of constant stirring.
2. Let these cool. Once cool, pulse them in a blender/ magic bullet to grind them to a coarse powder.
3. Put sugar and water in a pan and start heating on a medium flame. The sugar will start to dissolve. Keep stirring till the deal comes to a boil. Check for a single string consistency of sugar syrup. It took me three years to get this correct.
4. Add the til powder + almond meal or peanut butter, Stir to avoid lumps. Add in the cardamom powder too.
5. Keep stirring till this looks like a single mass. Switch off the gas and put the whole deal on a slightly greased plate. Using the back of a flat bowl, flatten it to get a uniform surface.
6. Sprinkle the almond pieces and wait for this to cool down a bit. It will dry up and harden.
7. Take a knife and cut into squares. Store.
8. If after adding the til powder etc you realize your stuff is runny and lose, dont panic. Add more almond meal or dry desiccated coconut (if handy) by spoonfuls till the desired consistency is reached.