Sesame Seed Burfi With Mava Milk Solid, Traditional Method
Til ki Barfi, Traditional
Mamta Gupta
This is another easy to make Indian sweet, specially if you can get ready made Mava /Mawa/Khoa/Khoya (solidified condensed milk).
Mava or Mawa is milk solid that is made by simmering the full cream milk in a shallow, open pan like a Karahi. It is used extensively in sweet making in India
Makes approximately 12 pieces.
Ingredients
100 gm. skinless or white sesame seeds
200 gm Mawa or Khoa. See Khoa/Mava or Khoa/Mava from powder milk
125 gm. or one full cup ground or castor sugar
2 cups water
Silver leaves for decoration*, optional
Instructions
Line a flat tray with 1/2 tsp. of ghee or butter. Keep aside.
Dry roast sesame seeds in a wok or karahi. Keep the heat to low, to avoid burning. Keep stirring until they look golden..ish and give out a distinctive aroma of sesame oil.
Allow to cool.
Keep a couple of tablespoons of seeds aside for decoration and grind the rest coarsely in a food processor or grinder. Keep aside.
Grate/mash/crumble khoa or mava and fry it in a wok or karahi until light pink..ish in colour.
Turn heat off.
Add sesame seeds to still hot mawa/mava/khoa and mix thoroughly.
Keep in a heat proof bowl (you will add hot syrup to it).
Make a sugar Syrup of 2 thread/wire consistency and add it to the mawa and sesame seed mix.
Mix everything quickly and thoroughly.
Transfer and spread in the prepared tray to approximately 1 inch thickness. Use wetted back of a spatula. I use my wetted fingers, but you have to be very quick in order not to burn yourself.
Sprinkle saved sesame seeds and gently press them in.
Cover with silver leaf, if so desired. I don't use silver leaves any-more.
Let it cool.
Cot into small squares or fingers with a sharp knife. Store in an airtight container.
Notes
*Sliver leaves are very thin layers of beaten silver. They are commonly used to decorate sweets in the Indian subcontinent. You can buy them from good Indian grocers.
