नेहमीची तिळवडी नाही, हे करा । makar sankrant special tilachi wadi | tilvadi recipe | winter special

Описание: कुरकुरीत तीळवडी | २ महिने टिकणाऱ्या तिळगुळाच्या वड्या, चिकट होऊ नये म्हणून २टिप्स Tilgul Vadi Recipe

कुरकुरीत तिळाची चिक्की | कुरकुरीत तीळवडी | मकरसंक्रांत स्पेशल तिळाच्या वड्या रेसिपी | तीळवडी रेसिपी | तिळाच्या कुरकुरीत चिक्की रेसिपी | तिळाचे लाडू | तिळाची चिक्की | पाकातले तिळाची वडी | संक्रांत स्पेशल रेसिपीज | Kurkurit Teelvadi recipe | Makar Sankarant Special Tilachi Chikki | Tilachi Vadi Recipe | Teelvadi Recipe marathi | teel gul vadi recipe | pakatali teel vadi recipe | 

साहित्य | Ingredients
• तीळ २ कप | Sesame 2 Cups
• चिरलेला गूळ 2 कप+ 2 tbsp | Chopped Jaggery 2 Cups + 2 tbsp
• साजूक तूप १ चमचे | Ghee 1 tbsp
• क्रैनबेरी ५० ग्रम | cranberry 50 grams
वेलची पुड़ १/४ tsp | cardamom powder 1/4 tsp

How to make teelvadi recipe | How to make sankrant special tilachi vadya recipe 
Roasting the Sesame Seeds
• Roast the sesame seeds on low flame until they puff up nicely, then remove them onto a plate.
Preparing for Setting the Chikki
• Grease the rolling board (polpat) and rolling pin with ghee.
Preparing the Jaggery Syrup
• In the same pan, heat a little ghee and add chopped jaggery.
• Melt the jaggery on low flame until completely dissolved.
• Continue cooking until the jaggery reaches the hard-ball (hard crack) syrup stage.
Checking the Syrup
• Once the jaggery melts and boils, test it:
• First test: Drop some syrup in water. It will look jelly-like — it needs more cooking.
• Second test (after 2–3 minutes): The jaggery forms a soft ball but still feels chewy when stretched — it needs more cooking.
• Final test (after another 2 minutes, total 5–6 minutes of boiling): The jaggery hardens in water and breaks easily — the syrup is ready.
• Turn off the gas.
• Add the roasted sesame seeds and mix thoroughly.
Setting the Chikki
• Immediately pour the hot mixture onto the greased rolling board. The mixture will be thin at first — let it rest for a minute.
• After a minute, it will start thickening on top. Roll it out evenly with the rolling pin. You can roll it thin or thick depending on your preference.
• Cut into pieces while still hot.
• Let the chikki sit for about 1 hour.
Finishing
• After an hour, remove the pieces.
• Once completely cooled, store in an airtight container.
• Stays good for up to 2 months.



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