Choco Tilgul

With sky
glammed up with colourful kites, the climate now is approaching towards biding
goodbye to winter. While the month of January still manages to subtly hit cold
waves at you, Til Gul Laddoo is the must thing to savour this season.
As til
(sesame) and gul (jaggery) both help providing warmth to your body, this
perfect combo is a must essential to boost your immunity from within.
Ingredients:
1 bowl of til
¾th bowl of jaggery
¾th bowl of jaggery
50 gram of milk chocolate
20 gram of white chocolate
20 gram of white chocolate
Method:
Roast til on
a low flame till it becomes light brown in colour; once done with the roasting,
keep them aside. Meanwhile grate jaggery and collect its shreds into the bowl.
In the mixer, add this roasted til and blend till it gets half crushed. Now add
this half-crushed til and shredded jaggery together into the mixer bowl and blend
till it forms a glued mixture. Now roll this mixture into small ladoos or mould
it into different shapes.
To melt the
chocolate, place a wide skillet pan with about one inch of water on a burner.
In a large stainless steel bowl add the chocolate bar; place this bowl into the
water and turn on the flame. Let the chocolate bowl rest into hot water and
gently give it a stir. After few minutes check if the chocolate is melted
with no lumps formation; if not melted properly repeat the process by gently heating
it again. This procedure of melting chocolate is called double-boiling method.
Now that
you’ve melted the chocolate, dip these tilgul ladoos into it and deep freeze for about 10 minutes. Once cooled, draw the design on them with the white
chocolate.
Viola, choco
tilguls are ready to binge on!
Tip: While
roasting til don’t add ghee (clarified butter) into it. As, the til themselves release
the oil, the mixture itself becomes capable of creating a firm binding texture.
While
roasting til don’t add ghee (clarified butter) into it. As, the til themselves release
the oil, the mixture itself becomes capable of creating a firm binding texture.
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