Til Gajak - Makar Sankranti Special,Tilkut(Updated)
Til Gajak, Til ki barfi, or Tilkut, is an Indian sweet made from sesame seeds, also known as "til" in Hindi. The sesame seeds are roasted to bring out their nutty flavor, ground to a coarse powder, and then mixed with sugar or jaggery and ghee (clarified butter). The mixture is then formed into small bars or squares and garnished with nuts.Til barfi is a winter dessert enjoyed during the winter months. Eating Til or sesame seeds during winter is beneficial as they help to keep you warm, enhance your immunity, and provide essential energy.Til Gajak is a famous sweet enjoyed during festivals such as Makar Sankranti, called in western parts, Pongal in the south, Lohri in North India, and Gujarat, called Uttarayan. Altogether it is the same festival but with different names.This year enjoy the festival by making some traditional Til Gajak, or Til barfi or Tilkut at home with the instructions, step-by-step photos, and recipe video. This Til ki Gajak is a super easy recipe; you need four main ingredients to make this mouth-watering til gajak. You can trust me on this - the Til Gajak is incredibly delicious and irresistible. I'm confident that both kids and adults will love it!
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting time30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: Indian
Keyword: til barfi, Til gajak, til ki barfi, tilkut
Servings: 20pieces
Ingredients
2 cups or 200 gramsSesame Seeds
½ cup or 60 gramsCashew Nuts
½ cup Milk Powder
1½ cup or 240 grams Sugar
1cupWater
¼tsp Cardamom powder
3tbspAlmonds and Pistachios sliced
3tbsp Ghee
Instructions
Add 2 cups or 200 grams of sesame seeds to a pan and roast on a low flame for 3 to 4 minutes.
Transfer to a bowl and cool completely. Retain 2 tbsp of seeds for later use.
Transfer the sesame seeds into a grinding jar and grind coarsely at a pulse mode.
Transfer the ground mixture into a bowl. Keep it aside.
Add ½ cup or 60 grams of cashew nuts in a grinding jar and grind it coarsely at a pulse mode.
Transfer the ground cashew powder to a mixing bowl. Add ½ cup of milk powder, 3 tbsp of almonds and pistachios (sliced), ¼ tsp of cardamom powder, and 2 tbsp of roasted sesame seeds kept aside previously. Keep this mixture aside.
Add 1½ tbsp of pure ghee and the ground sesame powder in a pan.
Roast for 1 to 2 minutes on a low flame.
Turn the gas flame off. Add the prepared mixture, roast for a minute, and keep it aside. Tip* - The milk powder sometimes tends to burn from the bottom of the pan due to heat; ensure the gas flame is off at this stage.
Add 240 grams or 1½ cups sugar and 1 cup water in another pan. Stir and cook till the sugar dissolves.
Cook the sugar syrup to half-string of consistency on a medium flame.
Half-string of consistency sugar syrup is ready.
The gas flame should be off. Keep stirring and gradually add the sugar syrup into the roasted mixture kept aside.
Turn the gas flame ON. Keep stirring and cook till the mixture thickens slightly.
Add 1 tbsp of pure ghee and cook on a medium to low flame till the mixture leaves the pan's sides.
The mixture has left the sides of the pan and combined well. You can form a ball; barfi is ready. Add ½ tbsp of pure ghee and mix well.
Transfer the mixture to a greased tray. Spread the mixture evenly.
Garnish it with sliced almonds and pistachios.
After 10 minutes, when the barfi is slightly hot, give cuts, and let the barfi cool for 30 minutes.
After 30 minutes, the barfi is ready to serve.
Enjoy the barfi with any meal or any time of the day.