This is what I call ‘Sankranthi Delight’. Fast to cook and great to eat any time of the day. What better way to celebrate the beginning of the harvest season?
- 5 tablespoons of til
- 5 tablespoons of chiroti (fine) rava
- 5 tablespoons of jaggery
- 1 tablespoon of desi ghee
- elaichi seeds
1) Heat a thick bottom pan or a kadai. Add til seeds and fine rava. Mix in elaichi seeds and stir on low flame till both til and rava turn light brown (take care not to burn).
2) Add jaggery and mix well. Add 5 tablespoons of water, one tablespoon of desi ghee and continue to stir till mixture comes together.
3)Pour mixture out on a greased tray. Cut Til Rava Burfi into desired shape and serve once cool.
Please NOTE :
1) Preferably use jaggery of the brand ‘Dharani‘, available in all ISKCON temples. This tastes pure and you will not have to take the trouble of straining the jaggery to get rid of the suspended impurities.
2) Rava is used because til alone becomes too oily to eat. Also, rava gives the burfi a good thickness and consistency.