Til ki Burfi (Sesame Seed Burfi)
Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
Ingredients
- 1 cup heavy milk
- 1 cup milk powder
- 3/4 cup sesame seeds
- 1/2 cup sugar
- 1/8 teaspoon cardamom powder
Method
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
chhanda mukherjee
January 31, 2015 at 12:49 amYou use green cardamom ?
chhanda mukherjee
January 31, 2015 at 12:45 amdid you use green cardamom?
Indira
December 14, 2013 at 1:48 pmManjulaji Big Thanks for all you recipes . I enjoy all the time open your video and make all dishes comes exactly your dish. I really appreciate . I use always Dry Milk Mava is available at Indian Grocers. If I don’t have dry mava I use Carnation Milk Powder is available at Super Market. Thanks again.
Ajita
October 24, 2011 at 8:04 amI was wondering which milk powder to use – and where to get it?
Aditi
September 28, 2011 at 12:45 pmHi Aunty,
For making Til ki burfi, which Milk Powder we need to use and from where do we get it? Can we use the Milk powder used to give to the childern?
chuky26
September 11, 2011 at 11:18 amHelo Aunty!!
I’ve been watching your videos for quite sometimes now & I’ve tried most of your recipes & not only it is so simple but also realy taste delicious!!
Thank you so much for sharing all your Home Recipe..
Shabi
June 20, 2011 at 10:51 amHello Aunty,
You inspired me to cook. I have tried lots of your recipes….no need to say that all were excellent. Thanks to you. I will be getting married soon….so i am planning to cook food for my would be husband from your recipes. Lots of Love to you. God bless you. Take care
Adine
May 19, 2011 at 7:52 amHello, I’m in the UK, we have double cream, single cream and whipping cream, Which should I use? Thanks to anyone who answers!
chuky26
September 11, 2011 at 11:14 amI also live in U.K. & I’ve been cooking American food for ages. When the recipe calls for Heavy Milk (or Cream) here in U.K. it means Double cream.
michelle
May 5, 2011 at 1:36 pmHello manjula,
Your recipes are great, the til ki burfi came out good and i tried it 1 cup of fresh grated coconut instead of sesame and it was just as delicious. Thanks for sharing.
Hope to see you in person someday.
swetha
March 27, 2011 at 7:20 pmHi aunty
“Heavy cream” means heavy whipping cream ,which is used to whip the cream for cakes.
Thich nu Tinh Quang
March 5, 2011 at 10:08 amHello, dear Manjula.
I have a friend who is allergic to dairy. Could this be made with soy milk? Thank you for the time you spend to give us these recipes.
Jenny
March 6, 2011 at 11:32 amI am allergic to dairy too. There are tabletts which you can take if you eat dairy products. I don’t know the english name but you can ask in a drug store for them. You can get them very easily there.
Thich nu Tinh Quang
March 12, 2011 at 9:09 amThank you, Jenny. My friend’s allergy is quite a serious one and the tablets don’t work for her symptoms. That is why I was wondering if soy milk would work.
Jaya
March 12, 2011 at 6:25 pmSoy milk alone will be too thin and because of her allergy you cannot use milk or the milk powder.
Sharbani
March 4, 2011 at 10:22 amHello Aunty,
Your recipes are amazing….i tried this burfi today n believe me we finished the whole lot the same day….Thanks a million……
i have a question though….can we replace til in this recipe with some other ingredient like almond flakes etc….i know it wont be called til ki burfi then…but i was just wondering since i have a lot of almond flakes sitting in my fridge n am getting tempted to try this recipe with them…what is your suggestion….pls reply…
God bless You!
regards,
Sharbani
Manjula Jain
March 4, 2011 at 1:56 pmSharbani,
A grate idea and will work.
Sharbani
March 5, 2011 at 7:48 amThanks a lot Aunty for your reply….will try it out very soon….
Krish
March 18, 2011 at 9:08 amHi Sharbani,
Have you ever tried making banana burfi? I have not made one but have tasted one its yummy honestly. Just in case you get to know one try making it. I will make it one day plan to write about it :).
Manjula – Thank you for the Til Ki Burfi. Will make it sometime but am sure its as good as your other recipes :).
Thank you,
Krish
Jaya
February 19, 2011 at 11:29 amDo you mean regular milk when you say “heavy” milk? Thanks.
swar
February 25, 2011 at 6:36 pmIts Heavy “cream” not milk. Heavy cream which we use in most paneer recipes also. You can find it in any grocerry store.
TD
July 22, 2011 at 10:10 pmPlease visit http://en.wikipedia.org/wiki/Cream for additional information.
Naima
February 19, 2011 at 3:49 amis simple recipe , déliçious !
Thank you Manjula
parshottam mathur
February 16, 2011 at 9:37 amit is very yummy one,I love it , Than you for this candy
surekha
February 16, 2011 at 3:29 amDear Manjula
My daughter tried ur BESAN LADU for first time and it came very well and good. She is in US. Very good Mam. U r doing best job. My best wishes to u amd ur team.
Sunanda
February 15, 2011 at 11:46 pmFirst time here.. You have a lovely collection of recipes.. Til burfi is my personal favorite..
Eric
February 15, 2011 at 9:41 pmManjula I love all your dishes.. I have been watching you from the beginning. I was wondering if you could show me how to make milk cake
bipasha
February 15, 2011 at 5:19 pmHi, Manjula aunty great recipe.can i know which camera u use for this recipe?
Madhavi
February 15, 2011 at 12:49 pmWhat is heavy milk? Vit D milk? or “heavy whipping cream” ?
Kavita
February 15, 2011 at 12:48 pmYou mention “heavy cream” in the video, but it states heavy milk in the recipe. Please clarify. Thanks!
Radhika Banerjee`
February 15, 2011 at 4:00 amaunty ji, mein aaj hi soch rahi thi ki yeh banaoo aur apne kal hi post kiya.. such a co incedence!
Aisha Kapoor
February 15, 2011 at 3:51 amDear Manjula Aunty,
Because of you, my mumma has made many delicious “pakwaan” and I am really appreciating it and liking it. You ROCK!!!!! 🙂
Thank you,
Aisha 😛
kala
February 15, 2011 at 1:00 amHi,
Please post ajmer burfi recipe, I like that sweet very much.
Thanks other post.
I tried ur besan ladoo.. It wonderful and simple.
Regards
Kala
rupa singh
February 14, 2011 at 8:41 pmwonderfulllllllllllll receipe.