Bhakti D
As we celebrate Makar Sankranti today, I am sure you all must be planning to do scrumptious sweets loaded with Til and Gud. I have three recipes for you that you can make at home for your loved ones and enjoy this festival.
[highlight highlightColor=”highlight-red” ]Til Gud Vadi (Papadi)[/highlight]
[highlight highlightColor=”highlight-green” ]Ingredients[/highlight]
Til- 2 cups
Grated Jaggery (Gud) – 2 Cups
Almond flaks- 2 tsp
Ghee- 2 tsp
[highlight highlightColor=”highlight-lightblue” ]Procedure[/highlight]
Roast sesame seeds very lightly and leave aside for 10 minutes.
Roughly grind the roasted sesame seeds.
Grease one large plate with 1 tsp of ghee.
Now heat the large kadai adds 1 tsp ghee and Jaggery. Stir the Jaggery well for 2 minutes or till it melts.
Add grinded sesame seeds and mix it up the mixture well.
Pour this mixture into greased plate. Quickly spread the mixture with greased palms or use rolling pin. Now cut it into square shape.
Decorate papadis with almond flaks.
Enjoy tasty and healthy til papadi.
Time- 20 minutes.
yield 25 Papadi
[highlight highlightColor=”highlight-red” ]Til Gud Poli[/highlight]
[highlight highlightColor=”highlight-green” ]Ingredients[/highlight]
1-1/2 cup all-purpose flour
4 tbsp hot oil
Pinch of salt
For Stuffing
½ kg Jaggery (grated)
1 cup besan flour
½ cup dry grated coconut (roasted)
½ cup sesame seeds (roasted)
1 cup peanuts (roasted and remove the peels)
½ cup oil
[highlight highlightColor=”highlight-lightblue” ]Procedure[/highlight]
Grind the grated coconut, sesame seeds and peanuts separately to a fine powder.
Heat a pan. Add ½ cup oil and besan flour roast till it turn golden brown in color. You will get nice aroma. Place it in clean plate.
Mix all roasted and grinded ingredients including besan and Jaggery. Add 1 tbsp cardamom powder and knead the mixture well.
For cover mix all ingredients together. knead the soft dough by adding little water. Keep the dough aside for 15 minutes.
Divide the stuffing into 20-22 equal balls.
For the cover we need two equal kneaded balls; for 1 roti= 1stuffing ball + 2 small kneaded dough balls.
Keep the stuffing ball into 2 small dough balls, seal the edges. Spread little dry flour and roll it to a thin roti. Don’t turn over the sides.
Roast over medium high tawa. Roast both the sides by applying oil.
Keep each roti separately on a paper till it cool down, it will make your roti crisper.
Serve with dollop of pure ghee!!
Note- Tilgul Poli stays fresh for 5-6 days so, make some extra rotis and enjoy for few more days.
Time- 90 minutes
Yield – 22 rotis.
[highlight highlightColor=”highlight-red” ]Til Laddu[/highlight]
[highlight highlightColor=”highlight-green” ]Ingredients[/highlight]
Roasted sesame seeds ¾ cup
Roasted peanuts powder (coarse)- ½ cup
Roasted grated dry coconut ½ cup
Roasted Chana dal (dalve) – ¼ cup
Grated Jaggery- 1 cup
Cardamom powder- 1 tbsp
Pure ghee- 2 tbsp
[highlight highlightColor=”highlight-lightblue” ]Procedure[/highlight]
In a large kadai heat 1 tbsp of ghee. Add grated Jaggery, cook it for 4 minutes. Now add sesame seeds, peanuts powder, grated coconut, chana dal and cardamom powder. Mix well by adding 1 tbsp of ghee. Grease hands with little ghee and make laddus immediately. Do not wait till mixture become cold because Jaggery will become hard. Put the mixture on high heat if it becomes cold.
Time 25 minutes.
Yield – 30 laddus.
Hope enjoyed my recipes. Do let us know how you have celebrated Makar Sankrati with your loved ones.
