| • | Heat a pan and roast sesame seeds on low heat. |
| • | Keep stirring constantly to avoid it from spluttering. |
| • | After roasting, let it cool and then pound them. |
| • | Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame. |
| • | Take out the roasted sesame from the pan and add it to the syrup. |
| • | Spread a thin layer of oil on a rolling board. |
| • | Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness. |
| • | Cool the mixture sufficiently and cut into square pieces. |
| • | Til Gajak is ready. |
| • | Keep it in an airtight container. |
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