Tal Sankri or Sesame Brittle is very easy to make and it's a great food to have during cold, winter days as it heats your body from the inside out. And this is snack that tastes really good too!
Traditionally, this brittle is made in January, around the time when the kite flying festival happens. But you can make it anytime!
I've heard that soft, brown jaggery is better because it's less processed. But as I had access to both the soft, brown jaggery and a lighter, almost white jaggery, I thought I'd try both. I actually preferred the texture of the sesame brittle made with the 'white' jaggery as it was more crunchy. But you can decide which you use as the measurements are the same. Enjoy!
Tal Sankri Recipe Cooking Time: 15 minutes (Approx)
Serves 1-2 People INGREDIENTS
50g Sesame Seeds
50g Jaggery (Gor)
1/4 - 1/2 tsp Butter, Ghee or Vegan Butter
A little Cardamom Powder (optional)
METHOD
Toast the sesame seeds in a frying pan on a medium heat until they start popping. Then remove them from the heat into a bowl.
Add the butter to the frying pan on a low heat & let it melt.
Add the jaggery and let it soften up.
Add the sesame seeds and mix them in.
Once it is combined, remove them from the heat and spread onto some parchment paper.
Note: You need to work quickly otherwise the mix will harden.
Then place another piece of parchment paper on top and roll it with a rolling pin until it is between 1/2 -1 cm thick.
Note: If you prefer to make balls, work very quickly when the mixture if warm enough to handle. The squares are much easier to make!
Then remove the top piece of parchment paper and cut the brittle into 1 inch (2-3cm) squares.
The brittle is ready to enjoy!
Store the brittle in a plastic container. ENJOY!
