BM# 72: Week 2/ Day 2
Theme: Festival Special
Dish: Lohri — Til ki Burfi
For the second day of this week’s ‘festival special’, I made Til Burfi to celebrate Lohri. It is a popular festival celebrated in Punjab and is traditionally associated with the harvest of crops in January. It also commemorates the passing of the longest night before winter solstice. Lohri is very similar to South Indian Pongal. Both these festivals have some common things like lighting the ritualistic bonfire, flying kites and of course enjoying some scrumptious food.Sesame seeds are a inseparable part of Lohri celebrations. Eating them is supposed to be of great significance on this day. It is also thrown into the Lohri bonfire. Til ki burfi, Til pinni, til laddoo etc are commonly made for the festival.
I made this decadent til ki burfi with sesame seeds and ricotta cheese. Recipe is adapted from Manjula’s recipe. Using ricotta cheese makes the burfi rich and creamy. You can sub ricotta cheese with heavy cream and milk powder (like in original recipe) or use mawa instead.It takes less than 30 minutes to make this dessert. Sesame seeds give it a nutty and delicious taste. Burfis can be stored in the fridge for up to 1 week.
Til ki Burfi
- 1 cup Sesame seeds
- 1 cup Ricotta Cheese (part skim or whole milk)
- 1/3 cup Sugar (adjust as per taste)
- 1/8 tsp Ground Cardamom
- Dry Roast sesame seeds until they turn lightly golden and start to pop. Remove from the pan and set aside to cool. Then grind to a powder.
- In nonstick pan, cook ricotta cheese until the water evaporates and the mixture starts to thicken, about 8~10 minutes.
- Add the ground sesame seeds, sugar and ground cardamom. Cook till the mixture starts to thicken and starts to pull away from the pan.
- Lightly grease a 8" square pan or a plate with ghee. Remove the cooked mixture into the pan and let it cool completely.
- Cut the burfi into squares and diamonds. Store in the fridge for up to 1 hour.