Ingredients
- 2-3 tablespoons of ghee
- 1 bowl (250 gms) black sesame seeds (tal)
- 1/2 bowl jaggery
- 15-20 units of black dates (finely chopped)
- 2-3 tablespoons of grated dry coconut
- 2-3 tablespoons of melon seeds (magajtari)
- 3 tablespoons of chopped almonds
- 3 tablespoons of chopped cashewnuts
- 1.5 teaspoons of dry ginger powder (soonth)
- 1 teaspoon of pipramul powder
- 1.5 teaspoons of poppy seeds (khus khus)
Method
Coarse grind the sesame seeds in a mixer grinder and take them out in a bowl. Now, heat ghee in a pan on a slow to medium flame. Once heated, add jaggery to the pan and stir well. Once small bubbles start forming in the jaggery, add sesame seeds to the mixture and stir well. Keep the flame slow in this process.
Now add the finely chopped dates to the pan and mix thoroughly. Now add all the remaining ingredients to the pan and mix well. If the final mixture appears to be dry, add some more ghee to the pan. Once thoroughly mixed, turn off the flame and take down the pan from the cooktop.
Once it cools slightly, take out small balls from this mixture. Alternatively, spread this mixture on a plate coated with ghee, and then divide it into small pieces using a knife. For garnishing, you can sprinkle poppy seeds and chopped almond on top. Your kachariyu is now ready. One piece can be consumed every morning.
The black sesame seeds are rich in calcium, and this overall preparation is quite healthy and easy to make.
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.