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Wednesday, 11 January 2017

Peanut Sesame Fudge / Til ki Burfi recipe

Makar Sankranti is one of the most auspicious days for Hindus and as the first festival in the year's calendar it is eagerly awaited by one and all. It marks the end of the long winter, as the sun begins its northward journey and so this festival is called Uttarayan also. After sankranthi the days start becoming longer and warmer and the chill of winter declines. farmers pray on the occasion to be blessed with bountiful harvest.

This harvest festival is celebrated in different parts of India by different names. In North India, large bonfires are lit on the eve of Sankranti , known as Lohri. In  many states of South India, it s celebrated for 4 day long festival called Pongal. In Gujarat it is known as Uttarayan, in Maharashtra , Makar Sankranti, in Uttar Pradesh as Khichri. Lord Sun is worshipped on this day and people take dip in holy rivers.

Til or Sesame seeds are of special importance during Makar Sankranti. Sweets made from Til are offered to deity and distributed among family, friends and needy.Sesame seeds have oil in them which generates heat in the body which is much needed during winters. Jaggery on the other hand has healthy sugar that keeps the body energized. So having this burfi during winter sesaon has lots of health benefits. Sesame seeds are also excellent sources of calcium, iron, copper, manganese , magnesium , phosphorous, dietary fibers, protein and carbohydrates. 

In Maharashtra, On Makara Sankrati, ,married women are invited for a get together called Haldi Kumkum and given new utensils or gifts and sweets made from Til and Jaggery. Hailing from a typical Maharashtrian family, i usually make Tilgul Ladoo and Tilgul Poli for the occasion. This time i made this delicious Til burfi also.

This burfi / fudge is a perfect combination of nutty sesame seeds and peanuts with jaggery. The fudge is flavoured with green cardamom powder and garnish with almond slivers. The recipe is very easy and the fudge is ready within 30 minutes. The roasted sesame seeds and peanuts are powdered, before adding to the jaggery syrup. The mixture so formed is cooked for a while and poured on the greased trays and allowed to set. The til burfi turned out to be soft, chewy and absolutely delicious. It has a characteristic nutty flavor and stays good for about a week at room temperature, provided it lasts until then. My vanished within 2 days :)

The fudge can be served as dessert after meals or had with milk in the morning. It can also be enjoyed any time of the day just like that to satisfy some sweet cravings. Kids love them in their snacks box. This fudge can also be had during fasts(vrat).

Serves: 15
Preparation Time: 10 minutes
Cooking Time : 12-15 minutes.

  • 1 cup Sesame seeds/ Til (150 grams)
  • ¾ cup Peanuts/ Mungfali giri ( 150 grams)
  • 1 cup powdered /grated Jaggery / Gud (200 grams)
  • 2 tablespoon Almond slivers
  • 3 tablespoon Ghee / clarified Butter
  • 1/4 teaspoon Green Cardamom powder / elaichi

  1. Grease a tray or deep plate with ghee and keep aside until use. Heat a pan on medium flame. Dry roast the sesame seeds in it for 2-3 minutes or until they pop and turn pink in color. Keep stirring so that the seeds do not burn as they will turn bitter.

  2. Remove the roasted sesame seeds in a plate and allow them to cool down. Now pulse them in a grinder jar to get a coarse powder. Do not pulse for a very long time as the mixture will turn sticky because of the oil in the seeds. 

  3. In the same pan dry roast the peanuts for 2-3 minutes on medium flame. Allow them to cool down, remove the peel by rubbing the peanuts against the palms. Discard the peels. Make a coarse powder using grinder. Keep aside until use.

  4.  In the same pan heat ghee and add grated or powdered jaggery to it. Add 3 tablespoon ( 1/8 cup) water to it and mix well and cook on low flame until the jaggery melts completely.

  5. Add the powdered sesame and peanut to the jaggery syrup.

  6. Mix very well with a spatula and allow the mixture to cook until it leaves the pan. This will take about 3-5 minutes. Keep stirring continuously to ensure the mixture does not catch the bottom of the pan.

  7.  Put off the flame and add cardamom powder to the fudge mixture. Mix well.

   8. Pour the mixture onto the greased tray and pat the surface with a greased flat spatula or with hand to even it. Keep the desired thickness of the fudge. 

  9.  While the mixture is still hot garnish the fudge with almond slivers and press slightly so that the slivers stick to the fudge.

  10. Cut the fudge in desired shapes using a sharp knife before it sets. The fudge sets fast in cold weather. Here in Gurgaon it is freezing cold this week. My fudge took hardly 10 minutes to set.

   11. Separate out the fudge pieces and transfer them to air tight container on cooling. 


  12. Enjoy the healthy and delicious Til burfi with your loved ones !

  • Do not add more water while making the jaggery syrup. Always add water in measured quantity. I added just 3 tablespoon water. If the water quantity becomes more the fudge will not set. If you add less the fudge will become hard.
  • Garnishing the fudge with almond slivers is optional. You may skip it.
  • You may lower the quantity or completely skip addition of ghee in this fudge. But ghee gives a nice flavor and shine to the fudge.
  • Do not cook the mixture for a very long time. The mixture is ready to pour to the greased tray once it leaves the sides of the pan. If you cook more the fudge will become hard.

 I hope you would give this recipe a try and make this wonderfully delicious and easy Til Burfi for yourself this festive season. I would love to hear from you , so do not forget to give your valuable feedback.

Wishing all my readers a very Happy Lohri , Makar Sankranti and Pongal !!!

For more Makar Sankranthi special recipes from Maharashtrian Cuisine , do check my posts on

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