संक्रांत विशेष खुसखुशीत तिळाच्या कोसल्या | विदर्भातील पारंपरिक पदार्थ | Til Karanji | Sesame Karanji

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विदर्भ विशेष तिळाच्या कोसल्या बनवण्यासाठी लागणारे साहित्य
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• १/४ चमचा खसखस
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• तळण्यासाठी तेल

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Makar Sankrant is round the corner. And to celebrate that let make Vidarbha Specila Til koslya. This is an authentic traditional recipe. These turn out nice and crispy. In many areas of Maharashtra people make Tilgulachi vadi or poli for Makar Sankranti. But in Vidarbh Tilachya koslya are made which are really delicious. There are 2 ways to make it. In 1st method tandalachi ukad is made and koslya are made like ukadiche modak. 2nd method is talnichya koslya. I am sure you will like these koslya. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 1/2 cup Maida
• 1/2 cup fine Rava / Suji
• Salt to taste
• 2 tsp Ghee
• Water
• 1 cup white Sesame seeds
• 1/4 cup grated dry Coconut
• 1/4 tsp Poppy seeds
• 1/2 cup Gudh / Jaggery
• Cardamom powder
• Oil for frying

Method:
• In a dish mix maida, rava, salt, ghee well together and add a little water at a time to knead
medium consistency dough like karanji dough.
• Cover and rest the dough for about 15 minutes.
• Heat up a pan on medium heat and add sesame seeds.
• Roast sesame seeds well on medium heat.
• When sesame seeds are almost roasted, add dry coconut, poppy seeds and roast it well for
another 3-4 minutes.
• Turn off the gas and let the mixture cool down.
• Blend gudh, roasted mixture, cardamom powder together into coarse mixture. Stuffing is
ready.
• Knead the dough well once to make it smooth and even and make small balls from it.
• Make one dough ball smooth and even and roll it into a small puri.
• Place the puri on karanji mold and fill the stuffing at the center of the mold.
• Dip your finger in water and run it along the edge of karanji.
• Close the mold and remove the excess dough.
• Take the karanji out and seal the edges well.
• Heat up oil on low heat and drop koslya into it.
• Fry koslya well on low heat from both sides.
• When koslya are fried well from both sides take them out, drain excess oil and transfer on a
wire rack.
• When koslya cool down completely you can store them in an air tight container for about a
month.

Tilachya Kosalya | Til Karanji | tilachi Karamji | Sankranti Special Recipe | Til Gujiya | Gunje
For more Such Recipes

तिळाच्या कोसल्या, तिळाच्या करंज्या, तीळ करंजी, मकर संक्रांत विशेष, तिळगुळ रेसिपी, तिळगुळ वडी, तिळगुळ लाडू, तिळगुळाची पोळी, खुसखुशीत तिळगुळाची पोळी, मऊ तिळगुळ वडी, बिनापाकाची तिळगुळ वडी, बिनापाकाचे तिळगुळ लाडू, १ किलो तिळगुळ वडी , soft tilgul vadi, til gul ladoo, tilgulache ladoo, makarsankrant special recipe, soft tilgul burfi, no syrup tilgul vadi, 1 kilo tilgul vadi, 1 kilo tilgul ladoo

तिळाच्या वड्या | TilGul Vadi | Til Sankri | Til Chikki | madhurasrecipe – https://youtu.be/MQZD8u_ueKM

गुळ पोळी | How to make Tilachi Poli | Tilgul Poli | Gulachi Poli | madhurasrecipe – https://youtu.be/2EJf2OJBUz8

हाताला चटके न देता वळा तिळाचे लाडू | How to make Til Ladoo | Til Ladoo | MadhurasRecipe | Ep – 300 – https://youtu.be/gSbH5oVsg7w

५०% / ५०% गुळ वापरून बनवा खुसखुशीत आणि मऊ तिळाची वडी | Soft Til Burfi | MadhurasRecipe | Ep – 497 – https://youtu.be/YxL16yyuTpA