Til Ki Chakki

Ingredients for 20 pieces of Til ki Chakki:

1.      300 grams mawa, khoya.

2.      ½ kg sugar.

3.      500 grams Til of any form (washed or unwashed with chaff) you prefer.

4.      ¼ teaspoon cardamom powder.

5.      7-8 threads of saffron (Kesar).

6.      Grated dryfruits.

How to make Til Ki Chakki:

1.      Since mawa/khoya is manufactured in un-hygienic conditions and then kept of shelf for long, it is advisable to heat it well in a frying pan before use. This is not mandatory and a matter of personal choice.

2.      After heating the mawa/khoya, empty it in a plate.

3.      Clean the til to remove all the dirt and sprinkle little water to make it uniformly moist.

4.      Dehydrate this moist til in a hot frying pan. Do not put any ghee or oil. Roast til till light pink-brown in colour.

5.      Grind it coarsely in a blender.

6.      Put ½ kg sugar in a frying pan.

7.      Pour ½ a glass of water in the sugar pan and start heating.

8.      The sugar syrup is most critical component of Til ki Chakki.

9.      The best consistency syrup is determined when 1 drop of syrup is dropped in a bowl of water; the drop of syrup does not immediately dissolve in water.

10.  Turn the flame off when such consistency of syrup is achieved.

11.  Add mawa/khoya and cardamom to sugar syrup.

12.  Stir it well to break all the lumps of mawa/khoya.

13.  Leave for 5 minutes.

14.  Add crushed til and stir to make it uniform mix.

15.  Pour the mixture in a flat tray with elevated edges.

16.  Keep patting the plate on the flour while pouring to let the mixture settle evenly and neatly.

17.  Decorate with saffron and dry fruits.

18.  Cover with a muslin cloth and let it settle for 7-8 hours.

19.  Cut into desired shapes and store in cool and dry place.