Til ke burfi
(Seasame seed burfi)
Til ki Burfi is traditional sweet of India and a wonderful mix of sesame seeds (Til) and Khoya. In North India Til ki burfi is made during winter months as sesame seeds are thought to have heating properties.
Sesame seeds are small, flat oval seeds and have a pleasant nutty flavor. In India sesame has been cultivated for long time. It is considered auspicious and it is must as an offering to lord Ganesha and til laddoo’s are prepared on Ganesha puja for parsed.
Sesame are very good source of nutritious minerals. Sesame seeds come in various color but most of the time white sesame is used for preparing sweet dishes. In this recipe til ki burfi is prepared with ricotta cheese which is a substitute for khoya.
Sesame seeds are small, flat oval seeds and have a pleasant nutty flavor. In India sesame has been cultivated for long time. It is considered auspicious and it is must as an offering to lord Ganesha and til laddoo’s are prepared on Ganesha puja for parsed.
Sesame are very good source of nutritious minerals. Sesame seeds come in various color but most of the time white sesame is used for preparing sweet dishes. In this recipe til ki burfi is prepared with ricotta cheese which is a substitute for khoya.
Ingredients:
¾ Cup white Til (sesame seeds)
2 Pounds part skim or whole Ricotta Cheese (Ricotta cheese is a substitute
for Khoya)
½ Cup sugar or to your taste
Also needed:
12” Plate
12” To 14” Wax paper or Plastic food wrap
Knife or pizza cutting wheel
Cooking measurement conversion
Measurement converter
¾ Cup white Til (sesame seeds)
2 Pounds part skim or whole Ricotta Cheese (Ricotta cheese is a substitute
for Khoya)
½ Cup sugar or to your taste
Also needed:
12” Plate
12” To 14” Wax paper or Plastic food wrap
Knife or pizza cutting wheel
Cooking measurement conversion
Measurement converter
White sesame seeds
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Ricotta Cheese
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Sugar
Plate, Knife & plastic knife
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Wax paper
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Directions:
1. In a pan add sesame seeds and dry roast them over low heat for about 5 to 7
minutes, but do not brown them, be sure to stir continually while roasting. Turn
the stove off and remove the pan from the stove and let the seeds cool down.
1. In a pan add sesame seeds and dry roast them over low heat for about 5 to 7
minutes, but do not brown them, be sure to stir continually while roasting. Turn
the stove off and remove the pan from the stove and let the seeds cool down.
Add sesame seeds (Til) in a pan
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Stir and roast sesame seeds
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Sesame seeds are roasted
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Roasted Sesame seeds
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2. Once the seeds cool down then add them in the blender and coarsely powder the
roasted sesame seeds, keep them aside.
roasted sesame seeds, keep them aside.
Add roasted sesame seeds in a blender
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Grind sesame seeds
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Roasted & grinded sesame seeds
Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
3. Transfer the ricotta cheese from container to a bowl.
Ricotta cheese
4. With a hand mixer whip the Cheese for 4 to 5 minutes or until Cheese becomes
smooth and fluffy. (You can prepare the burfi without wiping the ricotta
cheese, but whipping make the cheese smooth.)
smooth and fluffy. (You can prepare the burfi without wiping the ricotta
cheese, but whipping make the cheese smooth.)
Whip Ricotta cheese
Whipped Ricotta cheese
5. In a nonstick frying pan transfer the whipped cheese and cook on medium heat
for 10 to 15 minutes or until cheese start splattering. Frequently keep stirring
the cheese because cheese tends to burn from the bottom.
for 10 to 15 minutes or until cheese start splattering. Frequently keep stirring
the cheese because cheese tends to burn from the bottom.
Transfer whipped cheese in a pan
6. Cheese will start melting, keep the heat to low.
Cheese start melting
7. Stir cheese frequently so that it does not burn from the bottom.
Stir cheese frequently
Cheese start cooking
8. Frequently keep stirring and scraping the sides of the pan and keep mashing
the lumps.
the lumps.
Stir and scrape the cheese from sides
9. Once the ricotta cheese melt and start splattering, turn the heat to low cover
the pan and cook for another 25 to 30 minutes or until all the water evaporates.
with the spatula periodically keep stirring and scraping the sides of the pan,
and keep mashing the lumps.
the pan and cook for another 25 to 30 minutes or until all the water evaporates.
with the spatula periodically keep stirring and scraping the sides of the pan,
and keep mashing the lumps.
Cheese start splattering
Cover the pan
10. Once cheese stop splattering take the cover off and let it cook on low heat for
another 10 to 15 minutes or until all the water evaporates, stirring frequently.
11. Now cheese start turning to light cream color.
12. Once all the water evaporated, with the spatula constantly stir and try to mash
if there are lumps in the cheese and make it as smooth as you can, for at least
5 minutes.
another 10 to 15 minutes or until all the water evaporates, stirring frequently.
11. Now cheese start turning to light cream color.
12. Once all the water evaporated, with the spatula constantly stir and try to mash
if there are lumps in the cheese and make it as smooth as you can, for at least
5 minutes.
Cheese turn to light cream color
Cheese become like Khoya
13. Add coarsely powdered sesame seed powder, stir in the cheese and mix for
2 minutes, with the spatula keep mashing the lumps.
2 minutes, with the spatula keep mashing the lumps.
Add roasted sesame seed powder
Sesame powder spread over the cheese
Mix sesame seed powder with cheese well
Sesame seed powder is mixed well
14. Add sugar and mix and cook for 5 to 6 minutes or until you start seeing the
oil in the pan. Turn the stove off.
15. There should not be any lumps in the cheese it should be moist and smooth,
otherwise it would not spread evenly on the plate, and it will have cracks.
16. If the cheese and sesame seed mixture becomes too dry then add some milk or
water to make it moist and smooth. Once you start seeing the oil in the pan
turn the heat off.
oil in the pan. Turn the stove off.
15. There should not be any lumps in the cheese it should be moist and smooth,
otherwise it would not spread evenly on the plate, and it will have cracks.
16. If the cheese and sesame seed mixture becomes too dry then add some milk or
water to make it moist and smooth. Once you start seeing the oil in the pan
turn the heat off.
Add sugar
Mix sugar well
Sugar is mixed well
Til Burfi cheese is ready
17. Grease a 12” plate. Pour the cheese and sesame seed powder mixture on the
greased plate.
greased plate.
Grease a plate
Transfer cheese into the plate
18. With the fingers press and spread cheese mixture in a circular motion.
19. Take a 12” to 14” sheet of wax paper and place over the mixture.
19. Take a 12” to 14” sheet of wax paper and place over the mixture.
Press the cheese to make it even
Place a wax paper over cheese
20. Take a rolling pin roll and spread the mixture evenly into ½” thickness, there
should not be any cracks in the spread.
should not be any cracks in the spread.
Roll the cheese spread with a rolling pin
21. Lift the wax paper, now you have spread the cheese mixture evenly.
Cheese is spread evenly
22 Take a knife or pizza cutter wheel, grease it a little and make the cuts in the
spread, either diamond shape or square shapes. For diamond shape first cut
one side straight lines and flips the plate around about 45 degrees and start
cutting diagonally. For square shape cut straight lines both sides.
23 Place the plate in the refrigerator for at least one hour.
24. Now cheese spread become hard, take a knife and slide under the spread and
picks the burffi pieces and store them in an air tight container.
spread, either diamond shape or square shapes. For diamond shape first cut
one side straight lines and flips the plate around about 45 degrees and start
cutting diagonally. For square shape cut straight lines both sides.
23 Place the plate in the refrigerator for at least one hour.
24. Now cheese spread become hard, take a knife and slide under the spread and
picks the burffi pieces and store them in an air tight container.
Slice the cheese in diamond shape
Slide knife under burfi and take it out
Til ki burfi (sesame seeds burfi)
Tips:
1. In India burfi is prepared with khoa. It is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese.
2. Some brand of cheese has more water than others, if the cheese is watery then it will take longer to evaporate all the water, if there is less water than water will evaporate quickly and cooking time will be less.
3. To reduce the cooking time, place the ricotta cheese in the towel and wrap it and then place it in the refrigerator a day before making the burfi, towel will soak lot of water from the cheese.
1. In India burfi is prepared with khoa. It is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese.
2. Some brand of cheese has more water than others, if the cheese is watery then it will take longer to evaporate all the water, if there is less water than water will evaporate quickly and cooking time will be less.
3. To reduce the cooking time, place the ricotta cheese in the towel and wrap it and then place it in the refrigerator a day before making the burfi, towel will soak lot of water from the cheese.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Coconut burfi Pumpkin burfi (Kaddu Ki burfi)
Carrot burfi (Gajar burfi) Almond burfi
Cashew burfi (Kaju katli) Pistichio burfi (Pista burfi)
Coconut burfi Pumpkin burfi (Kaddu Ki burfi)
Carrot burfi (Gajar burfi) Almond burfi
Cashew burfi (Kaju katli) Pistichio burfi (Pista burfi)
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