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Sankranti Special : Maharashtrian Tilacha Poli and Til Gul Barfi

Jan-13-2018
Runa Ganguly
15 minutes
Prep Time
7 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sankranti Special : Maharashtrian Tilacha Poli and Til Gul Barfi RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Maharashtra
  • Pan fry
  • Roasting
  • Blending
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Tilgul Barfi:
  2. 1 Cup Jaggery
  3. 2 cups white sesame seeds powdered
  4. 1 Tb sesame seeds toasted to coat
  5. 1/2 Tb ghee for greasing
  6. 1.5 tb green cardamom powder
  7. Tilacha Poli:
  8. All purpose flour 250 gms
  9. 2 Tb oil for kneading
  10. Salt to taste
  11. white sesame seeds 100 gms
  12. gram flour 100 gms
  13. jaggery 200 gms
  14. peanuts 100 gms
  15. Fresh/desiccated coconut 100 gms
  16. poppy seeds 2 tbn
  17. Warm Water to knead
  18. Ghee to serve

Instructions

  1. Add jaggery to a non stick pan and allow it to melt in Low heat to avoid burning
  2. Add powdered sesame seeds, cardamom powder and mix. The mix will turn sticky after a while
  3. Grease a plate/flat surface with ghee and keep ready
  4. Take the mix of heat when the mix is thick enough and lay on the greased plate in a thick rectangular form
  5. Sprinkle 1 Tb sesame seeds on TOP to coat the Barfi s
  6. Make cut marks for the desired shape while the mix is still hot and let the mix cool
  7. Seperate the pieces once cool and store airtight
  8. Tilacha Poli:
  9. Combine all purpose flour, salt, oil to knead a soft and firm dough using the water needed
  10. Rest aside covered for 15 minutes
  11. Dry roast peanuts and coconut in a nonstick pan for 5-7 minutes on medium heat and keep aside to cool
  12. Dry roast the gram flour for 3-5 minutes on medium heat and take off heat once it emits an aroma
  13. Next dry roast sesame seeds for 2-3 minutes on medium heat and let cool
  14. Add all the roasted ingredients into a blender and add grated jaggery
  15. Blend into fine powder
  16. Place the mix in a mixing bowl and add poppy seeds,warm water to bind the ingredients well, without making it soggy
  17. Take a gold ball sized flour dough and roll into a small disc
  18. place a small portion of the sesame seeds mix in center and seal the edges
  19. Flatten slightly with your palms and and then suing some flour dusting roll again into a parantha size
  20. Place the Poli on a heated skillet and cook both sides on medium-Low heat using ghee till done
  21. Serve hot with a Tb of ghee drizzled on the polis accompanied by tilgul Barfi

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