Recipes
til ki gajjak: Roast 3 cups of til and half-a-cup of groundnuts. Then grind the til coarsely, but the nuts finely. Thereafter, caramelise 2 cups of sugar, and mix the til and nuts in it. Spread two layers of the hot paste on a greased tray. Sprinkle grated dry coconut on it; cut the paste into diamond shape pieces. Let them cool for while and the gajjak is ready.
til ke aloo: Chop 8 boiled potatoes into big pieces. Next heat 4 teaspoons of oil and add 2 teaspoons of cumin seeds, 2 teaspoons of mustard seeds and 4 teaspoons of til. As soon as the seeds begin to pop, add the potatoes. Put 1 teaspoon of salt, a little bit of pepper and 2 teaspoons of lemon juice. Cook for a while and then serve.
til ke laddo: Roast one cup of til and one cup of groundnuts and cashew nuts for about five minutes. Crush them coarsely. Then make a thick paste of half-a-cup of jaggery. Put the crushed nuts and til into the paste. Let it cool for a while. Thereafter, grease your hands with ghee, and then take small lumps of the paste and roll them into ladoos.
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