TIL-GUR COOKIES/SESAME SEED-JAGGERY COOKIES /तिल-गुड़ कुकीज़

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TIL-GUR COOKIES/SESAME SEED-JAGGERY COOKIES /तिल-गुड़ कुकीज़

As the winters set in we start craving for some special goodies which are seen everywhere in the markets or with the roadside vendors. These goodies are chickees and patees made with the combination of jaggery and groundnut or til/sesame seeds.

Til or sesame seeds have great significance during winters. These tiny oil-rich seeds have warm effects on the body so widely consumed during this season. When added to jaggery or gur, their medicinal values increase. These tiny wonder seeds are a rich source of fibre, various minerals like calcium, iron and magnesium and vitamins like A and K

As our harvest festivals approach in the month of January, the consumption of til increases in every household. Our rituals and traditions are too strong to make us consume the til dishes on these festivals like LOHRI, MAKAR SANKRANTI, PONGAL, BI HU AND UTTRAYAN. Numerous sweet and savoury dishes are made with this tiny wonder like til laddu, Til burfi, chickees and Tilpattees etc. I have given a hand on till cookies which are a perfect companion to chai on wintry days

Prep time – 25 min
Baking time – 12-15 min
Makes – 25-30
Course – Evening tea/High tea
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR TIL-GUR COOKIES

• Sesame seeds/Til – 300 gms
• Refined flour/Maida – 100 gms
• Gur/Jaggery – 250 gms
• Ghee/Clarified butter – 2 tbsp
• Elayachi/Cardamom powder – 1 tsp
• Baking powder – 1/2 tsp

STEP BY STEP

1- Take a kadhai and add til/sesame seeds. Dry roast them by stirring continuously. Avoid burning them. When roasted, keep aside to cool completely

2- In the same kadhai add ghee. When heated, add gur/jaggery. Allow the gur to melt.


3- When melted, Switch off the flame and let the gur syrup to cool down a little. Keep 1 tbsp til aside and grind the remaining to make powder.

4- Next, add grounded til, maida, elayachi powder and baking powder to the melted gur and mix together to make a dough

5- Preheat the oven at 180°C whilst, roll the dough into very small balls by wetting hands with water. Press them on whole til so that they stick to the dough

6- Set them on a greased baking tray in a way so they have some space among them

7- Bake the cookies for 10-12 minutes or until they get a little golden colour

8- Cool them completely and store in an airtight container

NOTES

  • Avoid overbaking otherwise cooking will become hard to chew
  • When the cookies are baked these are soft so leave for 5 minutes on the baking tray. Soon they will get the required hardness and texture
  • It is recommended to grease the tray, if they stick on cooling, heat the tray for a few seconds to remove from the tray
  • These cookies can be baked without an oven, in a kadhai. For this follow the below procedure

1- Take a kadhai or a pan and add 400 gms salt. Allow it to heat on high flame. Keep a plate or a low rack on the salt

2- Now, keep the greased baking tray or a plate on it with the cookie dough balls

3- Cover the kadhai and low the flame. Bake the cookies for 20 minutes or until they change the colour

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