Til mawa barfi - sesame fudge is a great way to use some left over mawa or rabri.Khoya Barfi is synonymous with most Indian festivals. You can also mould it into a til mawa ke laddu if kids like it that way.Mawa gajak is easy way to add the Vitamin E to our daily diet. Sesame seed sweets are eaten during Makar Sankranti or Maghi.
What is the significance of Makar Sankranti?
Makar Sankranti is celebrated in month of Magha.It is also known as Lohri in the North, Pongal in Tamil Nadu ,Pedda panduga in Andhra & Telangana or Uttarayan in Gujarat. We worship the SUN for his power to give us life. It is festival synonymous with use of Sesame seeds.It signifies the end of winter and the northward movement of Sun for spring. People pray for a good harvest. They bathe with sesame seed oil as it is suppose to be a powerhouse of vitamin E and anti-oxidants. Various types of chikki ,revadi and Til laddoo are made for this festival.It marks the change of direction of sun.
Benefits of sesame seeds
- Sesame seeds are a powerhouse of proteins and fibre.
- Adding sesame to your diet always helps your heart.It lowers bp & reduces inflammation.
- It also improves respiratory health.
- Eliminates depression and reduce stress.
- It also protects against radiation.
- Helps improves metabolism and also increases bone health.
- Non-stick/granite pan
- Baking tray
- Baking sheet or parchment paper
- sesame seeds
- rose water
- khoya/ mawa / milk solids
- sugar/ palm sugar/ cane sugar
1.Roast the sesame seeds until light brown in color
2. Once cooled, coarsely grind the sesame seeds
3. Start cooking the mawa/rabri/khoya with sugar and little rose water
4. Add the grounded sesame seeds to the mix. Once it has mixed, turn off the heat.
5. Spread it in a tray and garnish with some sesame seeds(optional).Cut into desired shapes
Scroll below to read the Til barfi recipe
Til mawa barfi recipe
- Nonstick pan
- baking tray
- Baking paper or parchment paper
- 1 cup while til or sesame seeds
- ½ cup soft mawa/leftover rabri/khoya
- ½ cup sugar
- 3 tablespoon rose water
- Dry roast sesame seeds in a pan for 10 mins on low flame.
- Grind it to coarse powder once it cools.
- In a non-stick pan, heat with 2-3 tablespoon rose water and sugar.Keep on mixing until the mawa is soft.
- Add the sesame seed powder to it.
- Mix well, until a homogeneous mixture is formed and the mix starts coming together.
- On a tray, place baking paper and add the mix to it.
- Garnish with some sesame seeds optionally.
- Cut into desired shapes once cooled.
You can also substitute khoya with rabdi or condensed milk but it may take longer time to set.
Store it in refrigerator in an air tight container.
Yes but if you are using milk with added sugar, adjust the sugar in the recipe. You can also use unsweetened condensed milk.
Khoya or khoa is also called as mawa.If you do not have time to make khoya traditional way, use milk powder to make instant mawa.
Marks the end of winter and also a harvest festival.