Friday, January 26, 2007

Til Wadi

Oh well, sankranti is almost over... I know, but it was one thing after the other... and somehow I just could not push myself to finish off this post!
This was the first time I made Til Wadi... all these years my Mother used to make Tilgul ladoos... I helped roll them, but never tried making them.. plus it was complicated, melting the jaggery to a certain point / colour....(or so it seemed to me then!)

Ever eat a Tilgul ladoo which was sticky? Had your jaws stuck together and when you tried to prise them open and talk all you could do was "Abbo -obble.." Well, that happened to me last year when someone had given me a ladoo and when I was champing it the mobile rang ... and then I went "Abbo, obble.."
So last year my Jethani gave me Tilwadi, which was real nice.. I mean , colour wise, taste wise and above all crunchy!, it was natural for me to take down her recipe (she laughed and said "it's too easy for words!") that's just what I want!!!!
Her recipe is :

1 cup Sesame
1 cup sugar
Cardamom powder

Lightly roast the sesame. Keep aside.
Grease a steel plate/ thali with ghee in preparation to make the wadis. Keep a spoon, some ghee and a knife handy.
Heat a kadhai/ wok, add the sugar and let it melt completely.
When the sugar has melted completely make sure that the stove/ flame is on low/ sim. The colour of the melted sugar must now look like light honey.
Quickly add the sesame and cardamom powder. Mix thoroughly.
Immediately pour this mixture in the greased plate. Apply some ghee to the back of the spoon and firmly pat the mixture in the shape of the plate.
With the knife make diamond shapes.
Leave it to cool. Later separate the pieces.
Store in an airtight container.

Please note, you have to be quick when adding sesame and then pouring onto a well greased plate, otherwise the mixture will dry up and become hard.

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