Festival Samayal (Winner Gourmand World Cookbook Award) by Viji Varadarajan

Author:Viji Varadarajan [Varadarajan, Viji]
Language: eng
Format: epub
Publisher: Digital Maxim
Published: 2015-02-16T22:00:00+00:00

Sesame Brittle

ellu urundai

2 cups

Sesame Seeds

¾ cup

Jaggery/Gur, powdered

1 tsp

Clarified Butter/Ghee

Toast the sesame in a pan until a light brown releasing its lovely aroma. Set aside. Over a medium flame, melt jaggery in half a cup of water and stir it consistently for 8-10 minutes or until the syrup becomes thick and sticky. Use the same method of the jaggery conisitency as detailed in ‘Puffed Rice Jaggery Balls’ on page 70. Take off the flame and add the toasted sesame into the piping hot jaggery sauce. Mix thoroughly. Rub some ghee on your palms and prepare firm golf-sized balls whilst still hot. Cool and store in air-tight containers.

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