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Til Gud Ki Patti
- Duration: 35 mins
- Serves: 10-15 pieces people
The smooth consistency and sweet, slightly crunchy taste of this dish comes from the jaggery mixture and sesame seeds. Make sure to grate jaggery thoroughly before cooking.
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Til ki patti is very similar to chikki, in winters it is made with freshly formed jaggery and in summers, it's made with sugar.
- Sesame seeds (til) (2 cups)
- Jaggery (gud), grated (2 cups)
- Clarified butter (ghee) (2 tbsp + 2 tbsp)
- Pistachios (pista), finely chopped (2 tbsp)
- Heat a heavy-bottom pan and lightly toast sesame seeds for 3–5 mins or till they pop.
- Once they are cool, blend to a fine powder.
- Grease a wide plate, a chopping board or a marble surface and a rolling pin and set aside.
- Heat 2 tbsp ghee in a kadhai, add jaggery and allow it to melt for 1–2 mins.
- Add sesame seed powder and keep stirring until it's incorporated in the jaggery.
- Pour the sesame and jaggery mixture onto a greased surface and sprinkle pistachios on top.
- Using a greased rolling pin work quickly to smoothen/roll the jaggery surface as thin or thick you like.
- While the mixture is still warm, cut into desired shapes like rectangles or a kite shape.
- Allow the mixture to cool, once cool, using a knife, pry the patti pieces loose.
- Store in an airtight container for up to 15 days.
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