New Delhi: Sesame seeds, which have a nutty texture and a sweet flavour, are a common component in Indian cookery. They come in three different colours: black, white, and brown, and they are also used to extract sesame oil. Sesame oil, like other cooking oils, enhances the flavours of the dishes being prepared. In the kitchen, the seeds can be utilised to make a variety of specialities ranging from classic sweet desserts and scrumptious snacks to lip-smacking accompaniments and garden fresh salads.
Here are a few delicacies that can be prepared using sesame seeds:
1. Til Ki Chikki:
Ingredients:
- 200 g sesame seeds
- 500 g sugar
- 1 cup water
- 1 tsp baking soda
- Greased plate or baking tin
Preparation:
- Over low heat, dissolve the sugar in the water.
- When the sugar is dissolved, turn up the heat and bring it to a boil.
- Cook until the syrup forms a hard lump when put into a cup of cold water.
- Cook for another 2 minutes, stirring occasionally, before removing from the heat.
- Pour the contents into the prepared dish after mixing in the soda.
- Allow drying in thin layers.
- Store the chikkis in a jar and enjoy whenever you feel like snacking.
2. Sesame And Honey Cookies:
Ingredients:
For 15 to 20 Cookies:
- 40g butter, softened
- 120ml vegetable oil
- 50g honey
- 1 egg
- 190g plain flour
- 75g sesame seeds, toasted
- 1 tsp baking powder
- 40g pistachios, roughly crushed
Preparation:
- Preheat the oven to 175°C/350°F
- Cream together the butter, oil, and honey in a mixing bowl until smooth.
- Beat in the egg, then stir in the flour, sesame seeds, baking powder, and pistachios.
- Place the dough in tiny balls on a nonstick baking sheet.
- Bake for 9-12 minutes, or until golden brown.
- Allow it to cool for a few minutes on the baking tray.
- Your cookies are ready to eat.
3. Til Halwa:
Ingredients:
- 1/2 cup Semolina
- 1/2 cup white sesame seeds
- A handful of chopped dry fruits
- Powdered sugar, to taste
- Powdered cardamom
- Water as required
Preparation:
- Sesame seeds are to be soaked overnight and ground into a fine paste.
- In a kadhai, heat the ghee and add the sooji.
- Roast, till it gets golden in colour.
- Reduce the heat to low and add the til paste. Stir it constantly to avoid lumps.
- Add water to the til once it has turned golden (not brown).
- Bring everything to a boil, stirring constantly.
- If the consistency is fine, whisk in the powdered sugar and cardamom powder.
- Finally, add the dry fruits, mix well, and turn off the heat.
- It can be served hot or cold.