Tilgul Ladoos- Quick and Easy

Tilgul Ghya Goad Bola!!!

Made these quick and easy Tilgul ladoos yesterday. No sugar syrup and no cooking!

Recipe- Makes 20 small ladoos 

1/2 cup Roasted peanuts (I used store bought)
1/3 cup Roasted sesame seeds 
1/3 cup dry coconut powder 
1/3 cup finely chopped almonds
4 tsp jaggery powder
3 tsp fine sugar
1 tsp ghee
1/2 tsp cardamom powder
1/4 tsp nutmeg powder

In a blender, blend together peanuts and half of toasted sesame seeds till they are powdered and everything starts to slightly stick and come together. Don’t overgrind! 
Add rest of the toasted sesame seeds and the other ingredients and knead with light hands. Roll into small ladoos. Done! 

Other traditional Tilgul recipes:

http://my-kitchens-aroma.blogspot.com/search/label/Tilgul?m=0

TilGul / Tilachi Vadi

 TilGul Ghya Goad Bola!!! 

Every year...I am trying out new TilGul recipes...some I have liked....and some I need to improve on and practice. Couple years ago, when Mummy was here, she made these Soft,Sweet 'Sesame-Peanut' vadis. They had a perfect texture/ softness to them yet holding their shape properly. Lazy me...I forgot to note down exact ratio of what she added. I asked her today..and like all 'Pro' cooks...she says...just add the ingredients by your judgement. No Mummy..I am not as great cook as you are..I am still under training...I need exact ratios:)

But here is the recipe with Mummy's and my friend Soniya's guidelines:

Ingredients:
1 Cup coarse ground roasted sesame(til) seeds
3/4 Cup coarse ground roasted peanuts
1 and 1/2 cups grated Jaggery
1tsp Ghee + little to coat a plate
1tsp water
1tsp Cardamom powder
2tsp grated coconut for garnish
Few Pistachio pieces for garnish or dry edible rose petals 

Method:
1) Lightly roast the sesame seeds. Make into coarse powder after cooling
2) Heat a pan, add ghee and the jaggery +1tsp water.Let it melt completely
3) Butter a plate to make vadis
4) Add the sesame powder, peanut powder, cardamon powder and mix till everything comes together.
5)Press this mixture onto the buttered plate with a  buttered steel bowl/vati.
6) Sprinkle dry coconut powder and press again
7) With a sharp buttered knife, cut into small squares.Press a pistachio piece onto each vadi or decorate with dry edible rose petals. Let it cool completely
8) Cut again with a sharp knife

Happy Makar Sankranti to All! 

"Appetizers"-Spicy Phyllo Kachoris

With new baby 'A' and preschooler 'E' on hand, you can imagine how 'superfull' my hands are right now! Since Diwali is always special....I couldn't resist making some simple recipes. I did not try out some thing drastically different but gave some old tried recipes a twist and made some new ones!
This one is a fusion of 'Bakarvadi' and 'Kachori'.Since, I was sure I wouldn't have time to make the dough for either, I used these super versatile Phyllo cups( I am in love with  these cups! You can use them to fill so many different things) and they are ready in no time!

Ingredients:
2 pks of mini Phyllo cups( pre baked, 15 cups in each pack)

For the filling:
1/2 cup dry grated coconut/ coconut powder
1 tbsp roasted sesame seeds
1/4cup Thin sev
1tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1/2tsp tamarind extract ( or use tamarind jaggery chutney-- heat jaggery in little water till thick paste,add tamarind extract)
OR
1tsp sugar/jaggery (you can add more)

1/2tsp chili powder (depends on how spicy you want)
1/2 tsp Cumin-coriander powder
salt to taste

Method:

1) Dry roast the sesame seeds till very light brown.

2) To the same pan, add the dry coconut powder.Roast till golden brown.

3)Take off the heat and and then add spices, sugar, salt, tamarind,jaggery,sev.Mix well.This filling should be spicy and sweet-tangy.

4) Heat the phyllo cups on a baking sheet at 350F for 3-4 mins for extra crispness.Let them cool.

5) Fill with above coconut filling and top with extra sev.Serve immediately.

Enjoy the spicy 'bakarwadi style' filling in crisp Phyllo cups!!