'Makar Sankranthi' - which is known by different names in different places - is celebrated all over India. Maharashtrians distribute 'til-gud' to friends, with the words, "til-gud ghyaa ani god god bola" (have til-gud and speak sweetly). Many Maharashtrians prepare them at home - but til-gud vadis flood the market too - but of course - for so many like me! It's only this year that I have tried it - after 40 years in Pune! Yes! And I got this recipe from my Malayali friend Padmini! Needless to say my first attempt was a hit - thanks to Padmini!
If you want to try this recipe, act fast - you have to use 'chikki gud' which makes its appearance in the market mostly only in January!
Ingredients
- Roasted til (sesame seeds -white variety) - 1 cup
- Roasted and crushed groundnut - 1 cup
- Crushed copra (dry coconut) - 1/2 cup
- Cardamom powder - 1 teaspooon
- Chikki gud (soft jaggery) - nearly 2 cups
Method
- Melt the jaggery in a pan on a low flame with one teaspoon water and one teaspoon ghee.
- When it completely melts, remove from the stove.
- After 5 mins, add the mixture of all the ingredients to the thick jaggery syrup.
- Mix well and put the mix in a greased plate and spread evenly.
- It will be a very thick mixture; not a loose one.
- After 5 minutes, cut into pieces.
Tips
- If the mixture of ingredients (except jaggery ) is about 500gm, then gud shoud be less than 500 gm; say 450 gm.
- You can roll the tiny side-pieces into marble-vadis!
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