Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!) | How to make Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)

By Mallika Chaudhary  |  9th May 2018  |  
5 from 1 review Rate It!
  • Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!), How to make Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)
Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)by Mallika Chaudhary
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    3

    People

2

1

About Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!) Recipe

There is definitely some sort of magic in grandmothers’ hands, that can make the plainest of foods tasty and appealing to the most finicky of eaters. I call my grandmother 'Naniji' and I am amazed at her ability to whip up delicious meals using very few and the most basic ingredients. She doesn't allow even onions and garlic in her kitchen, yet her ‘Arhar ki dal’ (Yellow lentils) and ‘Bhindi ki sabzi’ (Okra) are the yummiest I have ever had in my life. How does she do it? The recipe I am sharing today is another one of her signature dishes. It's called 'Til-bugga'. ‘Til’ is the Hindi name for ‘Sesame seeds’ and this dessert is a soft 'barfi' made with sesame seeds, khoya and some dry-fruits. Naniji makes it on all the festive occasions and mainly on Makar sankranti when Til is considered auspicious to use. This is our ancestral recipe and all the ladies of our family including my mum, aunts and sisters make Til-bugga regularly. I made it for the first time after moving to Ireland three years ago. The only change I have brought in the recipe is that I had to make my own khoya/mawa as we do not get it ready-made here in Dublin. If you live in India, use the khoya bought at dairies comfortably. If you stay abroad like me, then making khoya my way will give you terrific results. This sweet-treat definitely is the one which I miss a lot from India! Try this signature recipe friends. It's a gift from my Naniji to you!

Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)

Ingredients to make Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)

  • 75 grams white sesame seeds
  • 40 grams Castor sugar
  • 1/2 tsp cardamom powder
  • Some chopped cashews
  • Some chopped almonds
  • 1/3 tsp 'doodh ka masala' / milk flavoring (optional)
  • For the home-made khoya-
  • 2 tbsn butter
  • 1/4th cup Whipped cream
  • 1/2 cup Milk
  • 1 cup Milk-powder

How to make Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!)

  1. In a heavy bottomed sauce-pan, dry-roast your sesame seeds on low flame, until they change color to light-brown. Transfer to a plate and set aside to cool.
  2. Next, prepare your home-made khoya/mawa. In the same pan, heat and melt your butter. Keep the flame on medium-low.
  3. Once it melts, add your cream and keep stirring constantly.
  4. Once the butter and cream are well-combined, add the milk and continue stirring until it comes to a gentle boil.
  5. Add the milk-powder and mix to get rid of all the lumps.
  6. Stir until all the liquid evaporates and you are left with a thick, creamy, lump-free residue. You have to be very patient during this step and do not put the heat on high to speed up the process.
  7. This mixture has a tendency to burn very quickly. Slow and steady stirring is the only way to go!
  8. Transfer the Khoya to a seperate plate and let cool slightly.
  9. Grind your cooled sesame seeds to a fine powder in your blender.
  10. Let us make our final barfi mixture now! In a wide, shallow container combine your sesame seed powder, caster sugar, cardamom powder, chopped nuts, milk masala and warm khoya.
  11. With your hands, mix it all together until you get a shiny and smooth uniform mixture.
  12. Grease a steel plate having edges with some melted ghee or butter. You can also use a flat, baking tin for the same.
  13. Arrange the mixture in your greased plate/tin and smoothen it into a flat, thick layer.
  14. Let it sit at room temperature for 2-3 hours.
  15. Cut into equal-sized bites and enjoy as a dessert or a sweet-treat!

My Tip:

Before you set the mixture in a greased plate, check and adjust the quantity of sugar you want in your barfi. I don’t like my desserts to be too sweet, hence I used lesser sugar than most!

Reviews for Naniji's signature dish 'TIL-BUGGA' (A sesame-seed dessert with home-made khoya!) (1)

Shelly Sharma6 months ago

Woww...Yummyyy...
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