Tul Saankdi (Sesame Crisp)

1 C tul (sesame seeds)

1 tsp ghee(clarified butter)

¼ C gol (jaggery)

1. Roast the sesame seeds and remove from pan.

2. Melt the ghee, and add gol.

3. Melt the gol and, in a bit, add the sesame seeds.

4. Transfer to a thaali (flat pan), cut to bite-sized diamond-shaped pieces and let cool before breaking up

5. Store in an airtight container for several weeks.

Variations:

· Replace sesame seeds with shing-daana (shelled raw peanuts), or daaliya (split roasted chickpeas) to make Shing Saankdi or Daaliya Saankdi

· When melting the gol, add the seeds right-away for a softer, less brittle Saankdi

· For Tul Laadu, instead of transferring the blend to a thaali, let cool just enough to handle, then roll into ¾” balls

· For Tul Vut, coarsely grind the roasted seeds with grated gol, then roll into balls

Source: Kokila Jan 19 2002