A filling nut and seed brittle to enjoy!
¾ th cup white sesame seeds/white til
¼ th cup pumpkin seeds
¼ th cup toasted almonds
¼ th cup finely chopped and toasted cashewnuts
¼ th cup toasted pistachios
¼ th cup almond meal
1½ cup white sugar
½ tsp cardamom seed powder
2 ½ tsp ghee/clarified butter
Method:
First let’s grease a wooden board and rolling pin and keep aside.
Heat a pan and dry roast the sesame sees till golden. Make sure they don’t burn, keep it aside for later use.
In the same pan dry roast pumpkin seeds and add it over the sesame seeds.
In a mixie/food processor add the ¼ th cup almond and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
In a mixie/food processor add the ¼ th cup pistachio and coarsely grind it making sure they don’t turn into fine powder. Mix this to sesame seeds and pumpkin seeds.
To this nut and seed mixture add finely chopped and toasted cashewnuts and almond meal.
In a large pan heat ghee and add sugar, keep stirring it continuously making sure the sugar syrup doesn’t burn.
Once the sugar is completely melted it turns to amber colour switch off the heat and add in the toasted nut and seed mixture and mix it very well.
When the mixture is ready, put the entire mixture over the back of a greased wooden board or a smooth stone surface or a greased thali. Roll it out thinly using a greased rolling pin.
Cut them into diamond or square shapes immediately.
Gently break the slab into pieces.
Allow it to cool completely. Once cooled, store in an air-tight container.
Enjoy making it. And enjoy munching.
Aps Notes:
There is no need to add sesame and pumpkin seeds instead replace the seeds with toasted and finely chopped nuts. I will be doing this soon :).
Enjoy Cooking,
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