Tilacha Poli & Til Vadi

Add jaggery to a non stick pan and allow it to melt in Low heat to avoid burning

Add powdered sesame seeds, cardamom powder and mix. The mix will turn sticky after a while

Grease a plate/flat surface with ghee and keep ready

Take the mix of heat when the mix is thick enough and lay on the greased plate in a thick rectangular form

Sprinkle 1 Tb sesame seeds on TOP to coat the Vadis

Make cut marks for the desired shape while the mix is still hot and let the mix cool

Separate the pieces once cool and store airtight

Tilacha Poli:

Combine all purpose flour, salt, oil to knead a soft and firm dough using the water needed

Rest aside covered for 15 minutes

Dry roast peanuts and coconut in a nonstick pan for 5-7 minutes on medium heat and keep aside to cool

Dry roast gram flour for 2-3 minutes till you get the aroma and take off heat

Next dry roast sesame seeds for 2-3 minutes on medium heat and let cool

Add all the roasted ingredients into a blender and add grated jaggery

Blend into fine powder

Place the mix in a mixing bowl and add poppy seeds,warm water to bind the ingredients well, without making it soggy

Take a gold ball sized flour dough and roll into a small disc

Place a small portion of the sesame seeds mix in center and seal the edges

Flatten slightly with your palms and and then suing some flour dusting roll again into a parantha size

Place the Poli on a heated skillet and cook both sides on medium-Low heat using ghee till done

Serve hot with a Tb of ghee drizzled on the polis accompanied by tilgul Vadi