Description
Maharashtrian twist on the Greek Pastelli, made with honey, sesame seeds, roated peanuts, coconut and cardamom. Perfect for Makar Sankranti
Ingredients
Units
Scale
- 1/2 cup white or brown sesame seeds (see Variations)
- 1/4 cup honey (see Variations)
- 1/4 cup shredded or flaked coconut (see FAQs & Notes)
- 1/4 cup roasted unsalted peanuts (see Variations)
- 1/4 tsp ground cardamom (see FAQs & Notes)
- 1/8 tsp salt
Instructions
- In a medium pan, toast the sesame seeds over medium high heat for 2-3 minutes, till they are fragrant, start popping out and change color.
- Transfer the toasted seeds to a plate or a bowl and set aside.
- Return the pan to medium heat and pour in the honey.
- Let it come to a boil. It will take about a minute or two.
- Once the honey is bubbling, add in the toasted sesame seeds along with the peanuts and the coconut.
- Give it a quick stir to comibine with the honey.
- Add in the ground cardamom and the salt.
- Stir to combine everything well.
- Continue cooking on medium heat, stirring continuously for 4-5 minutes till the mixture deepens in color (see FAQs & Notes).
- Take the mixture off the heat and transfer it on a parchment paper (see FAQs & Notes).
- Fold the parchment paper over the hot mixture.
- Using a rolling pin, gently press to flatten the mixture out, while ensuring it stays together and doesn’t
- Allow to cool a bit.
- Cut into squares and serve immediately (see FAQs & Notes for storage information).