Tilachi Vadi (Sesame Burfi)

Line a baking sheet or cutting board with parchment paper.
In a non-stick pan dry roast sesame seeds on medium heat for 3 to 5 minutes. Once the sesame seeds start to pop and get aromatic, reserve them in a bowl and allow them to cool down.
In the same pan add the peanuts and roast them on medium heat for 2 to 3 minutes or until you start seeing light brown spots on them. Reserve them in a bowl and allow them to cool down. (Note: If you are using peanuts with skin on, remove and discard the skin once they are completely cooled)
Next roast the coconut in the same pan for a minute or until it starts to get light brown. Promptly remove the coconut from the pan and into a bowl to cool down.
Add cooled sesame seeds to a food processor or blender and process until it turns into a coarse powder. Take out in a medium bowl. Repeat the process with peanuts and coconut and add them to the bowl along with sesame seeds.
Add cardamom, nutmeg, and salt to the bowl and mix well.
Wipe the pan with a dry paper towel. Add ghee, jaggery, and water to the pan and cook on low heat until the jaggery is fully melted. The jaggery will start to bubble and look foamy-white on the top. Turn the heat off and stir in the sesame seed mixture to it.
Pour the mixture on the parchment-lined cutting board and spread it into an 8 X 8-inch square by pressing down with a silicone spatula. Note: You can also use a rolling pin greased with ghee to spread the mixture. Even out the sides to form a square.
Garnish with grated coconut and rose petals if you like and press them down with a rolling pin or silicone spatula
Next, cut it into small one to two-inch squares (Vadi) and allow them to cool down for 10 minutes before separating each piece.
Store at room temperature in an air-tight container for up to 2 weeks.

Equipment

Recipe Video

Ingredients

Optional Garnish

Instructions

Notes

Nutrition