Numbers - 16

Ingredients: 

• 1 cup sesame seeds  

• 1/4 cup almond 

• 1 cup jaggery powder 

• 1 tbsp ghee 

• 1/2 tsp cardamom powder  

Method: 

1. Heat a pan on medium heat, dry roast the almonds, and crush them into a coarse powder using a blender or rolling pin. 

2. Now dry roast the sesame seeds until it turns golden brown, and keep that aside. 

3. Add the jaggery into a non-stick pan and melt the jaggery on medium heat. 

4. Keep stirring continuously till the jaggery melts and starts bubbling. 

5. Next, add ghee and keep stirring until jaggery turns frothy. 

6. Take a small bowl of cold water and drop a few drops of jaggery into it; when rolled, it should turn into a small ball. 

7. Add cardamom powder and mix well. 

8. Now, add sesame seeds, almond powder and mix well. 

9. Turn off the heat and immediately transfer the mixture to one parchment or wax paper. 

10. Spread evenly using a rolling pin and cut into squares or rectangular.   

11. Allow the til chikki to set about 5 -10 minutes and then break to separate the squares.