Indian sweet treat
Description
The dish is prepared without unnecessary complications. This recipe has several variations. First, sesame can be replaced with peanuts or walnuts ground into flour. Second, the candies can be made without sesame or nuts at all, but then less butter or more dry milk should be used to achieve the desired thickness. It's also not necessary to shape individual candies. You can spread the mixture into a 3-4 cm layer in a pan and then cut the hardened slab into candies of the desired size. The ready dessert can be served.
Instructions
- 1
Step 1
Place a small saucepan over low heat and add the butter. Let it melt, but do not allow it to boil. Add the sesame seeds. It's best to grind them in a coffee grinder, but if that's not possible, you can use whole seeds. Toast the sesame in the butter for about 3 minutes, then remove the saucepan from the heat.
- 2
Step 2
Pour granulated sugar into the warm oil-sesame mixture. Mix well and wait for the sugar to dissolve slightly at the high temperature. Now let the mixture cool completely at room temperature. Do not refrigerate it, to avoid ruining the consistency.
- 3
Step 3
Gradually start adding dry milk to the cooled mixture. Mix in each portion of milk thoroughly to achieve a smooth, soft consistency. Once uniformity is reached, you can begin shaping the candies.
- 4
Step 4
You can shape the candies by hand, rolling small balls or forming them into other shapes. I use candy molds, filling them with the mixture and pressing it down firmly. Then let the candies set. Place them in the refrigerator for 3-4 hours—and your Indian treat is ready.