Wednesday, January 22, 2014

TilGul

Slightly delayed this year..and made a small batch, cause I was craving it so much...

In a kadai, dry roast 1 1/2 cup Til (don't use the polished one) on medium flame until light brown and aromatic. Set aside in a thali. In the same pan, roast 1/2 cup dalia. Set aside. Roast 1/2 cup broken, peeled peanuts and set aside. Roast a handful of dry grated coconut and set aside. Add some cardamom powder to the dry mix. Now, in the pan, take a teaspoon of ghee, add 1 1/2 cup Gul (the usual proportion is 1 part mixed stuff, 1 part gud..but I like slightly more gud). Also add a teaspoon of water and let it melt on a medium flame. Usually, you let the pak become slightly harder, but I like really soft Tilgul..so I only let it melt and go maybe another 30 seconds or so. It could have been a little bit harder. Then add all the dry stuff, mix and take out on a greased thali. Let the mixture cool slightly. Now grease your hand with ghee and make small tilguls. They're ready.  

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