Tilgul Chikki [sesame brittle]

Recipe by Vandana Mathure

Ingredients:

• 400 gms (14 oz) Sesame seeds [brown / white]
• 200 gms (7 oz) Dalia dal
• 200 gms (7 oz) Cashew pieces
• 100 gms (3 ½ oz) Pistachios
• 2+ c (heaped at the top) Sugar
• 4 rounded tsp Cardamom

Method:

1. Apply butter generously to one side of a 15” x 11” acrylic cutting board.
2. Apply butter to a rolling pin. Set the two aside.
3. Roast sesame seeds, dalia dal, cashews, pistachios in a dry pan, until lightly golden. Set aside. Add cardamom.
4. Melt sugar in the pan until it caramelizes, i.e. turns a light golden brown.
5. When all the crystals have melted, turn off the stovetop and fold in the dry ingredients. Mix well until all the ingredients are covered evenly with the caramel.
6. Quickly pour the entire mixture on to the cutting board and roll out flat with the rolling pin. Delay may harden the mixture. Speed is of importance here.
7. Let the chikki set. When it hardens, break off into small pieces and store.

Serves…a lot of people!