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Both Tilacha Poli and Barfi are made in Maharashtrian households during Makar Sankranti. It’s also an ideal breakfast during winters. Made with easily available ingredients, they are quiet a treat during Sankranti
Add jaggery to a non stick pan and allow it to melt in Low heat to avoid burning
Add powdered sesame seeds, cardamom powder and mix. The mix will turn sticky after a while
Grease a plate/flat surface with ghee and keep ready
Take the mix of heat when the mix is thick enough and lay on the greased plate in a thick rectangular form
Sprinkle 1 Tb sesame seeds on TOP to coat the Barfi s
Make cut marks for the desired shape while the mix is still hot and let the mix cool
Seperate the pieces once cool and store airtight
Tilacha Poli:
Combine all purpose flour, salt, oil to knead a soft and firm dough using the water needed
Rest aside covered for 15 minutes
Dry roast peanuts and coconut in a nonstick pan for 5-7 minutes on medium heat and keep aside to cool
Dry roast the gram flour for 3-5 minutes on medium heat and take off heat once it emits an aroma
Next dry roast sesame seeds for 2-3 minutes on medium heat and let cool
Add all the roasted ingredients into a blender and add grated jaggery
Blend into fine powder
Place the mix in a mixing bowl and add poppy seeds,warm water to bind the ingredients well, without making it soggy
Take a gold ball sized flour dough and roll into a small disc
place a small portion of the sesame seeds mix in center and seal the edges
Flatten slightly with your palms and and then suing some flour dusting roll again into a parantha size
Place the Poli on a heated skillet and cook both sides on medium-Low heat using ghee till done
Serve hot with a Tb of ghee drizzled on the polis accompanied by tilgul Barfi
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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