Laagi Tujhse Lagan Chit Chat Corner #148

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sana

@--ambar--

Rocker

Posted: 13 years ago

#1071

Originally posted by: prncz

abe til mujhe mallonm leking til chips ,,soch rahi hoon ,tilladdo ,,or chikki maloom heheheh i knw marathi say til gul gya and gaud gaud bola

ckkki se patli hoti hai ..like papad 😆

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@ivy_11

Dazzler

Posted: 13 years ago

#1072

Originally posted by: prncz

ivy ,, mein agayi ,,, how r u ,, my sto stil huritgn frm sana script and nnimmis post 😆😆😆

happy yo see the forum buzzing today after a long time

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aishwish

@aishwish

Rocker

Posted: 13 years ago

#1073

Originally posted by: prncz

hi meri mba 😳😳😳 bahut didn hogaye aisa lagta hai

yaa lagta h bahut din ho gaye...though in reality it was only yesterday I was absent.😳

raj til ke chips super thin nahin hote like wafers they are thick.

okay correction as sana said they are thin, then why I haven't ate thin til ke chips yet😭

Edited by aishwish - 13 years ago

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prncz

@prncz

Rocker

+ 2

Posted: 13 years ago

#1074

Originally posted by: sana141994
here is recipe for u raj
Cooking Time : 10 mins. Prepartion Time : 10 mins. Makes 10 pieces.

Ingredients
1/2 cup sesame seeds (til)
1/3 cup jaggery (gur)
1 teaspoon ghee
Other ingredients
1/2 teaspoon ghee for greasing

How To Proceed
1. Roast the sesame seeds till they are light golden in color. Cool and keep aside.
2. In the meantime, grease the back of flat thali with a little ghee and keep it aside.
3. Heat the ghee in a pan and add the jaggery to it.
4. Simmer over a slow flame till it caramelises and forms a hard ball when you add a drop in
cold water.
5. Add the roasted til and mix it thoroughly with the melted jaggery. You may need to put out
the flame during this process.
6. When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone
surface. Roll it out into thin sheets using a greased rolling pin.
7. When cool, cut into square pieces. Store in an air-tight container.

Handy tip(s) :
1. A special variety of jaggery is available at some grocery stores that is used in the making of chikki.
2. It is dark brown in colour and is soft in texture. If that is not available, you can use regular jaggery.