Homemade Til Rewari Recipe by Food Fusion

Winter vibes, desi flavor—Til Rewari brings the wholesome magic of sesame seeds and earthy sweetness of jaggery to brighten your chilly days with every crunchy bite! #happycookingtoyou #foodfusion #araywahh Written Recipe: https://bit.ly/4gDpSwq Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also follow for healthy food & kids' special recipes. Healthy Fusion⭕    / @healthyfoodfusion   Food Fusion Kids⭕    / @foodfusionkids   Recipe in English: Ingredients: -Gur (Jaggery) 400g -Sugar ½ Cup -Himalayan pink salt 1 pinch -Water ¼ Cup -Lemon juice ¼ tsp -Rose water ½ tsp -Ghee (Clarified butter) 3 tbs -Til (Sesame seeds) 1 Cup or as required Directions: -In a wok,add jaggery,sugar,pink salt,water,lemon juice,rose water & mix well,bring it to boil & cook on low flame until it melts (2-3 minutes). -Add clarified butter,mix well & cook on low flame until desired consistency. -To check the consistency of the mixture,drop a small amount of the mixture in cold water, when the mixture is hardened into a ball,the mixture is done. -Transfer the mixture to a greased heat-proof silicon mat & let it cool for a minute. -Continuously fold the mixture using a greased scraper carefully until you can touch it with bare hands (8-10 minutes). -Now stretch & fold the mixture repeatedly until it becomes pliable,glossy & light in color (4-5 minutes). -Now stretch it into thin strands & cut into small pieces (large pieces will become hard) with the help of a scissor then spread them & allow them to cool. -Now separate all the pieces using hands. -In a wok,add sesame seeds & dry roast on low flame for 4-5 minutes & stir continuously. -Turn off the flame,add jaggery pieces & coat well. -Let them cool completely (Yield: 600g). Storage: -Can be stored in an airtight container for up to 1 month (shelf life). Notes: -Once syrup is ready,work quickly as the mixture hardens fast. -You can wear heat resistant gloves while working with jiggery syrup to prevent burns. -Use greased hands & tools to prevent sticking. Recipe in Urdu: Ajza: -Gur (Jaggery) 400g -Sugar ½ Cup -Himalayan pink salt 1 pinch -Water ¼ Cup -Lemon juice ¼ tsp -Ghee (Clarified butter) 3 tbs -Til (Sesame seeds) 1 Cup or as required Directions: -Karahi mein gur,cheeni,pink salt,lemon juice aur rose water dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per melt ho janay tak paka lein (2-3 minutes). -Ghee dal ker ache tarhan mix karein aur halki ancch per desired consistency ajanay tak paka lein. -Mixture ko greased heat-proof silicon mat per dal dein aur ek minute kliya thanda ker lein. -Mixture ko greased scraper ki madad sa continuously fold kertay rahein (8-10 minutes). -Ab mixture ko stretch & fold karein yahan tak ka pliable,glossy & light color ho jaye (4-5 minutes). -Ab stretch ker ka thin strand bana lein aur scissor ki madad sa small pieces mein cut ker lein (large pieces will become hard) aur pheela ker thanda ker lein. -Haath ki madad sa pieces ko alag ker lein. -Karahi mein til dal dein aur halki ancch per 4-5 minutes kliya dry roast ker lein aur musalsal mix kertay rahein. -Chulha bund ker ein aur gur ka pieces ko dal ker ache tarhan coat ker lein. -Thanda ker lein (Yield: 600g). Storage: -Airtight container mein dal ker 1 month kliya store ker saktay han (shelf life).