You don't need corn syrup to make sesame brittle. You can make it with jaggery syrup and it will be tastier. Try this recipe.
Ingredients
1 cup of sesame seeds
1 cup of jaggery
1/4 cup of water
1 cup of sesame seeds
1 cup of jaggery
1/4 cup of water
Preparation
Dry roast sesame seeds on medium heat until they are popping up.
Dry roast sesame seeds on medium heat until they are popping up.
Procedure
Take jaggery into a pan and add water to it. Cook it on medium flame until it becomes syrup. Keep stirring. Keep a small bowl of water nearby to check the syrup consistency. Pour a few drops of surup in the bowl of water and see if you can make a ball out of it. If the syrup is melting in water and you are not able to make a ball, the syrup is not ready. Continue cooking. Reduce the flame to low medium.
Check the syrup again. Pour a few drops of syrup in the water. If you are able to make a ball out of that syrup, it is ready. Add the roasted sesame seeds. Mix the sesame seeds well with jaggery syrup. Pour the mixture in a greased plate or on a baking mat. Spread the mixture into a thin sheet. It can be about 1/4 inch thin. You can spread the mixture with a rolling pin. Allow this to cool down completely.
When it is cool down, break it down into small pieces. Store them into an air tight container. They can be stored for up to 3 weeks. Enjoy.
Take jaggery into a pan and add water to it. Cook it on medium flame until it becomes syrup. Keep stirring. Keep a small bowl of water nearby to check the syrup consistency. Pour a few drops of surup in the bowl of water and see if you can make a ball out of it. If the syrup is melting in water and you are not able to make a ball, the syrup is not ready. Continue cooking. Reduce the flame to low medium.
Check the syrup again. Pour a few drops of syrup in the water. If you are able to make a ball out of that syrup, it is ready. Add the roasted sesame seeds. Mix the sesame seeds well with jaggery syrup. Pour the mixture in a greased plate or on a baking mat. Spread the mixture into a thin sheet. It can be about 1/4 inch thin. You can spread the mixture with a rolling pin. Allow this to cool down completely.
When it is cool down, break it down into small pieces. Store them into an air tight container. They can be stored for up to 3 weeks. Enjoy.
You may like to see