Sesame Sweets (Tal Na Ladva)
Hello!
I've decided on this first recipe because it's my favorite sweet and reminds me of growing up. It's also good luck in Indian culture to celebrate the start of new adventures with sweets. Here's to Mina's Home Cooking!
Let's get to it!
Ingredients
1 cup sesame seeds
1/4 cup Jaggery (form of rock sugar can be obtained at any Indian store)
1/4 cup ghee or clarified butter (also can be purchased at an Indian store)
Wok & spatula
Instruction
1. Heat up a wok pan over low heat and add ghee.
2. Once the ghee melts stir in the Jaggery. Keep stirring until it all melts.
3. Turn off the stove and remove the wok pan to prevent the mixture from becoming hard. (If it stays too long the sweets will be too hard to chew.)
4. Once it gets chunky and close to melting, stir in the sesame seeds. Continue mixing thoroughly.
5. When it's warm (don't let it cool completely) form it into balls, rolling the mixture in between the palms of your hands.
7. Store sweets at room temperature in a closed container for up to 2-3 weeks.
Enjoy anytime you have a sweet tooth!
Jigna
I've decided on this first recipe because it's my favorite sweet and reminds me of growing up. It's also good luck in Indian culture to celebrate the start of new adventures with sweets. Here's to Mina's Home Cooking!
Let's get to it!
1/4 cup Jaggery (form of rock sugar can be obtained at any Indian store)
1/4 cup ghee or clarified butter (also can be purchased at an Indian store)
Wok & spatula
Instruction
1. Heat up a wok pan over low heat and add ghee.
2. Once the ghee melts stir in the Jaggery. Keep stirring until it all melts.
3. Turn off the stove and remove the wok pan to prevent the mixture from becoming hard. (If it stays too long the sweets will be too hard to chew.)
4. Once it gets chunky and close to melting, stir in the sesame seeds. Continue mixing thoroughly.
6. Leave it in an open container until the sweets are completely cool.
Enjoy anytime you have a sweet tooth!
Jigna
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