Yellina ( til ) burfi

 

Ingredients

Yellu ( white til//sesame seeds)—1 +1/2 cup

Sugar—1 cup

Milk powder—1/2 cup 

Ghee ( tuppa)—2 tablespoon 

Water—1 cup

Cardamom pods (ellaki//elaichi)—3

Tray or plate to set burfi.

Method 

Firstly dry roast yellu in a pan or thick bottomed kadai,on medium flame.

Just roast for 2 to 3 minutes,transfer to a plate and keep it aside.

Do not burn the yellu.

Let it cool completely.

Transfer the cooled yellu into a mixer grinder jar and just pulse it to coarse powder.

( don’t grind it to fine powder as it leaves oil).

Powder the cardamom and keep it ready.

Grease the tray with ghee and keep it ready too.

Now take the powdered yellu in a pan,add ghee and roast on low medium flame.

When the yellu starts aromatic,turn off the flame,add in milk powder and mix well together.

Keep it aside.

Next in another pan take sugar and add one of water and melt the sugar on medium flame.

The sugar melts and liquid starts boiling,keep stirring.

Keep boiling till you get one thread consistency ( this is very important).

Switch off the stove.

Next add this sugar syrup little by little into the yellu ,milk powder mixture stirring continuously.

Now again place the pan on stove and cook on  low medium flame until mixture thickens and becomes one lump.

To test,take a small portion of the mixture on a plate  ,and it should become a ball and doesn’t stick to fingers.

Now transfer the mixture into the greased tray,spread  evenly ,and keep it aside for setting.

Once set ( after 8 to 10 minutes)  cut into desired shape.

Once cooled completely store  in an airtight container.