Tilgul vadi /burfi

Name: Tilgul vadi /burfi
Total time: 1920 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cup rosted sesame seeds; 1/2 roasted peanut powder; 1/2 cup roasted dry coconut; 1-1/2 cup jaggery; 2 tsp ghee; 2 tsp cardamom or nutmeg powder

Kavita Arekar @kavita3305

#indianfestival
Makarsankranti is celebrated all over india with different names bihu, lohri, pongal , sankrat , uttarayan. In sankranti & winter til, gud jaggery aur very healthy for us.

Kavita Arekar @kavita3305

#indianfestival
Makarsankranti is celebrated all over india with different names bihu, lohri, pongal , sankrat , uttarayan. In sankranti & winter til, gud jaggery aur very healthy for us.

Saved

Ingredients

30 min2 mins

8 servings

2 cuprosted sesame seeds
1/2roasted peanut powder
1/2 cuproasted dry coconut
1-1/2 cupjaggery
2 tspghee
2 tspcardamom or nutmeg powder

Saved

Steps

30 min2 mins

1

Roast white sesame seeds in a pan make coarse powder of it. Mix sesame seeds, peanut powder, dry coconut, cardamom powder in one bowl
2

Then put kadhai on gas add gul jaggery, ghee and little water. Stir continuously. Now jaggery starts melting.
3

When jaggery completely melts & one boil came then add til mixture in it and mix well. Then turn off the gas. Grease your hand with some ghee and immediately pour mixture on greeced plate. Level it. And cut vadi or burfi
4

Soft Tilgul vadi is ready to eat.