Til sukhadi recipe | til gud sukhdi | til barfi

Author Nehas Cook Book

Prep Time 5

Cook Time 10

Resting time 30

Total Time 45

Course Indian sweets

Cuisine Indian

Servings 1 box

In a pan, add 2 cups or 300 g sesame seeds (til) and roast them. Also add ¼ cup cashews and ¼ cup almonds, and roast on a low flame.
When the sesame seeds puff up, switch off the gas, transfer the mixture to a mixing bowl, and let it cool.
Then add the mixture to a mixer jar and grind it using pulse mode. A coarse powder is ready.
Now, if the ground powder measures 3 cups, take 1.5 cups jaggery and mix it well with the powder.
Add the sesame–jaggery mixture back into the mixer jar and grind again using pulse mode.
Now, heat ¼ cup ghee in a pan. Add the ground sesame and jaggery mixture and cook on a low flame until the jaggery melts and the mixture binds together. It takes only 2–3 minutes. Do not overcook the mixture.
Grease a plastic sheet with ghee, add the sukhadi mixture, and when it is slightly hot, shape it into a roll.
Garnish the roll with sesame seeds and pistachio slivers. Cover the roll with a plastic sheet and set it for 30 minutes.
Cut the sukhadi into pieces and serve, or store it in an airtight container. It stays good for up to 1 month at room temperature.

Roast the til (sesame seeds) on a low flame until they puff up.
Adding dry fruits gives the sukhadi a rich, mawa-like taste.
½ cup of dry fruits is perfect for 2 cups of til.
Grind the til and dry fruit mixture using the pulse mode.
The proportion of jaggery should be half the quantity of the til mixture.
Cook the sukhadi mixture on a low flame for only 3–4 minutes, until the jaggery completely melts and the mixture binds together.
Do not overcook the sukhadi mixture; otherwise, it will become chewy.
Roll the sukhadi mixture while it is slightly hot.
If the sukhadi mixture does not bind, add a little hot ghee to help bind it.

Keyword sukhadi recipe in gujarati, Til ki sukhadi