Til Bhugga

Ingredients


Khoya (mawa) 12 oz (340 grams) Sugar 1/2 cup White sesame seeds 8 teaspoons Almond slivers 2 teaspoons Unsalted butter 2 tablespoons

Your favorite recipe follows:

Method


In a heavy saucepan, dry roast the sesame seeds until light brown in color. Set aside two teaspoons for garnishing and grind the rest into a coarse powder. Melt butter in a heavy-bottomed pan. Crumble the khoya and put in the pan. Stir well and cook at low heat for about 5 minutes. Sprinkle the sesame seed powder on the khoya. Mix thoroughly. Add the sugar and stir well. Turn off the heat and keep stirring the mixture till it takes the shape of a soft ball of the dough. Spread the mixture in a greased thali (platter) and garnish with roasted sesame seeds and almonds slivers. Cut in diamonds and serve.

Tips


If the cooked khoya mixture appears dry, add one tablespoon of milk to it after adding sugar. Khoya can turn brown quickly. Cook it at low flame. Brown sesame seeds can be substituted for white sesame seeds.

Author


Monica Uppal Popli