Sesame Seed Burfi - Quick Version with Condensed Milk
Til ki Barfi, Quick Version
Yashoda Gupta (Mamta's mum)
This is another Indian sweet that is easy to make, specially if using tinned condensed milk. You won't believe the flavour until you have tried it! This version has been developed from how my mum used to make it, modified to tinned condensed milk in place of Khoa or Mawa 1 or Khoa or Mawa 2.
Ingredients
100 gm. skinless or white sesame seeds
200 gm. tin of condensed milk
A handful of almonds and pistachios
Instructions
Soak almonds and pistachios in warm water for a couple of hours. Peel off skins and make slivers using either a sharp knife. I use a mandolin slicer, which makes the job much easier and faster.
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. Cool.
Grind coarsely in a processor or grinder, keeping a tablespoon aside for garnish.
Place ground sesame seeds and condensed milk in a heated wok and stir continuously until the whole mass begins to come off the pan.
Turn heat off.
pour onto a greased tray and spread evenly, to approximately 1 inch thickness. Use your wetted fingers or any flat implement to level it.
Sprinkle saved sesame seeds and almonds/pistachios. Press them in a little, gently.
Cool and cut into small squares/diamonds/fingers with a sharp knife. Store in a tin.
