Tilachi Vadi (Sesame Burfi)
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4.8
12 reviews
Excellent
Tilachi Vadi (Sesame Burfi)
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Indian dessert made with earthy sesame seeds, peanuts and jaggery.
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Ingredients
- 1 cup sesame seeds I use brown sesame seeds
- ½ cup peanuts raw, preferably de-skinned
- ¼ cup grated dry coconut unsweetened dessicated coconut
- 1 teaspoon ground cardamom
- ⅛ teaspoon nutmeg powder
- ⅛ teaspoon kosher salt
- 1½ cups Kolhapuri jaggery grated
- 2 tablespoons water
- 2 teaspoons ghee
Optional Garnish
- 1 tablespoon shredded dry coconut unsweetened dessicated coconut
- 1 tablespoon edible dried rose petals
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Instructions
- 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.
Equipments used:
Notes
- Roast the sesame seeds, peanuts, and coconut individually on low-medium heat, stirring them constantly so they do not burn
- Sesame seeds will start to pop and fill your kitchen with earthy aromas when they are roasted
- Use soft and moist Kolhapuri jaggery that helps bind the ingredients together. Here in the US, I use the Laxmi brand or Anand Kolhapuri jaggery.
- Use a food processor to grate the jaggery. Grated jaggery melts quickly and evenly
- If you are not using parchment paper, remember to grease the baking sheet or cutting board with some ghee
- Spread the mixture and cut promptly as it will start to harden in minutes
Nutrition Information
Show Details
Calories
235kcal
(12%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
2mg
(1%)
Sodium
27mg
(1%)
Potassium
111mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
1IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 27mg | 1% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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