20 January, 2016
Til Papdi (with Jaggery)
Date – 14.1.2016
Till and jaggry are good source of iron and protein. Til papadi is very popular in north india. People make this specially during winter and makar sankranti festival.
Til/sesame seeds – 200 g or 2 cups
Jaggery/gur (grated) – 175 g or 200 g (if you like more sweet)/ 1 ¾ cup or 2 cups
Ghee – 2 tsp
Heat heavy bottom kadai and dry roast til until they become light brown in color. Do not roast more otherwise they will be bitter in taste. Keep aside.
Apply ghee on top of the kitchen platform and grease it.
Apply ghee on rolling pin too.
Heat kadai add 1 ½ tsp of ghee and grated jaggery and allow it to melt.
When jaggery melted properly stir with spatula and cook jaggery on medium heat for 2 minutes. (not more)
Now add roasted til to the jaggery and switch off the flame, mix nicely.
Now place ½ of the til – jaggery mix on the top of the greased platform, let it cool for some time.
By the time apply ghee in your hands.
With the help of two spatula give a square shape to this mix.
With the greased rolling pin roll it slowly and make flat how much you can.
With the knife cut into square shape and wait for some time.
With help of knife take out all the papdies and keep them in the box.
Follow same method with reaming mix.
Do not cook jaggery for long time otherwise papdies will be hard.
Adding ghee with jaggery is very important it will give nice shine, smoothness and flavour to the papadi.
If you are making til papadi first time better try ½ of the quantity.
Dry roast Til
Until it turn light brown
Grease the platform surface
Heat ghee in pan or kadai
Melt grated jaggery and cook for 2 mins( not more)
Turn off the flame add roasted til, mix well
Place 1/2 of the mix on the greased surface
Give square shape with the help of two spatulas, let it cool for some time
Make it flat with the help of greased rolling pin
Cut into square shape
Til Papdi is ready, keep it in airtight container