Crunchy Homemade Til Rewari are irresistible brittle balls made with sugar/ jaggery, sesame seeds and nuts. These bite-sized sweet treats makes a perfect homemade edible gift!
It’s festival time! Makar Sankranti, Lohri and Pongal – the first festivals on Hindu calendar are just a few days away. And every household has geared up to welcome these festivals with cheer and joy. Each festival celebrates both – nature’s bounty and the change of seasons. Homemade Til Rewari
Whether you are celebrating the warmth of a bonfire (Lohri) or enjoying the kite festival (Makar Sankranti/Uttarayan) or just conveying greetings of Pongal– sesame seeds holds special significance during this festival. It is believed that sesame seeds provides warmth to the body during winters and has an ability to promote health and longevity.
To celebrate this festive occasion, I am sharing with you my mom’s traditional recipe of making Homemade Til Rewari.
Growing up, I remember my mom and my aunt making huge batches of rewari just before the festival. She would save some for us and the rest she would distribute to family and friends as gifts. My favorite one among all was and is – gur rewari (rewari made with jaggery).
I have to admit, as much as a enjoy eating these rewari – making it involves some real muscle power. The tough part is – stretching of sugar. It requires two people and a back and forth fold and knead process.
Once sugar is stretched, after that the process is straightforward.
Now onto the recipe!
Below I have shared two method of making rewari –
first one with corn syrup – the rock solid rewari just like the store bought one.
second one without corn syrup – brittle on the outside and soft on the inside.
third one is jaggery rewari without corn syrup. This is what I make and like a lot.
I prefer the one without corn syrup. Why? Because
it’s soft on the inside and my kids love that
it’s without corn syrup and healthy
it delivers the same taste like the store bought one.
The only difference between the first and other two methods – rewari without corn syrup are not as rock solid like the store bought ones.
Choose any method you like, but the key to a crispy and crunchy rewari is THE perfect consistency of sugar/jaggery syrup.
For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup. It took me some time to master this technique.
Now, I always prepare a jar full of rewaris (sugar/jaggery both) in the winters. It’s a perfect after-meal treat that will keep the body warm during winters.
Best part, they can be stored for a longer time. Only if they last that long. 😉
Besides all the hard work, these Homemade Til Rewari are super addictive and delicious. They make an irresistible and yummy winter snack.
Do give these yummy rewaris a try and if you happen to make it, please comment below and leave your feedback. You can also find me on social media. Be sure to tag @ruchiskitchen (one word) or #ruchiskitchen. I would love to see your creation!
1/4cupRoasted sesame seeds to roll the flatten sugar rewari
FOR JAGERRY REWARI
1.25cupsRoasted sesame seeds
1/2tabelspoonRose essence or Kewra essence
1/4cupRoasted sesame seeds to roll the flatten rewaris
CHANGE SERVING SIZE: REWARI
ROAST SESAME SEEDS
Add sesame seeds/til to a heavy bottomed pan. Dry roast for 2-3 minutes on a medium low flame. Be careful lightly roast it. Keep stirring continuously to prevent burning of the seeds. Set it aside.
FIRST METHOD - ROCK SOLID REWARI (JUST LIKE STORE BOUGHT)
Combine sugar and water in a pan. Please read the post above before you start with the recipe.
Pour in corn syrup.
Add kewra essence and eliachi powder.
Mix until well blended. Cook this mixture on a medium flame.
After 6-8 minutes of cooking on a medium flame, sugar syrup will look like this - all bubbly. If you have a cooking thermometer, then measure the syrup temperature - it should be between 255 - 260 degree F.
Syrup should be thick - as shown in the pic. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
Other way to test the consistency is to take a bowl of ice cold water.
Drop few drops of sugar syrup in that ice cold water.
Carefully remove syrup from water. Texture of the syrup will be gooey and rubbery.
Press and rub in between your fingers and it will feel like a slimy lump. Sugar syrup is ready. But if the sugar turns brittle like a rock in water than its a waste, you have overcooked the syrup. Please do not progress with the recipe.
Layer a tray with silicone mat and pour sugar syrup over it.
Allow it to cool for 1 minute. Use a spoon to peel sugar around the edges.
Work with a spoon and gather all the syrup in the center.
Please be very very careful as the syrup is extremely hot. Assemble sugar syrup in the center.
Soon it will come together like a thick, sticky gooey dough.
Grease your hands with ghee and start kneading the syrup.
Knead, knead and knead. Do not leave sugar unattended, it will dry out.
Stretch, fold and knead. You will really need some muscle power for this thing. IF sugar starts to feel really tight and difficult to fold, then warm it in the microwave for 15-20 seconds and start the process again. No microwave - no worries, wrap in between a warm towel for few seconds. PLEASE make sure no water touches the sugar syrup, it will become sticky and difficult to handle. Learned this a hard way. 🙁
After a good kneading of 30-40 minutes or maybe longer, sugar syrup will change color from pale yellow to creamy white. That's it sugar is ready to be shaped as rewari. Kneading time may vary from person to person. It depends on how fast you knead.
Add roasted sesame seeds on the silicone mat.
Add kneaded sugar dough on top.
Stretch and knead again.
Incorporate sesame seeds in the sugar dough. The more the sesame seeds the better.
Give it a final punch and sugar dough is ready to be shaped. At this point, no water or liquid should touch the sugar. Make sure your hands are dried and well greased with ghee to work on the next step.
Cut and divide sugar dough into equal portions. Kneaded sugar may feel quite firm at this point - no worries warm it slightly (10-15 seconds) in the microwave, knead and start the process.
Shape and flatten the sugar dough.
Roll flatten balls in roasted sesame seeds. Sesame seeds may not stick to the rewari. No worries apply a little ghee and roll. Seeds will stick well.
Repeat with rest of the dough.
Homemade sugar rewari is ready. This is the traditional method.
SECOND METHOD WITHOUT CORN SYRUP - BRITTLE BUT NOT ROCK SOLID
This method is equally good but it is not as rock solid like the traditional one. Combine water and sugar.
Add eliachi powder.
Bring it to a boil.
Add 1 teaspoon lemon juice to prevent crystallization.
Add kewra essence and cook the syrup on a medium flame.
Until it forms a two-thread consistency syrup. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
Lower the flame and add roasted sesame seeds.
Cook the mixture for 2-3 minutes.
Remove from flame.
Keep stirring the mixture. Soon the mix will become thick.
When comfortable to touch, grease your hands with ghee and ....
Start shaping the dough.
Roll the dough ball in sesame seeds.
Repeat with rest of the dough and homemade rewari is ready. Compared to the above method this rewari is brittle from top and soft from inside.
Difference between the two methods -
When a firm pressure was applied the rewari made by second method
Became all crumbly and broke into pieces.
The rewari made with first method was rock solid like a candy. See how airy it is.
FOR GUR REWARI WITHOUT CORN SYRUP
Making of gur rewari is different than the above one. Coarsely grind roasted sesame seeds. Set it aside.
Boil jaggery and water together. Feel free to add 1/4 cup corn syrup to it for brittle and rock solid rewaris.
Until it forms a 2 thread consistency.
To check its consistency drop few drops in water.
If it forms a thick strand, syrup is ready. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
Add roasted sesame seeds to the jaggery syrup. Mix it well. Cook the mix again for 2-3 minutes until the mixture starts to come together like a dough.
Remove from heat and allow it to cool until comfortable to touch. Add sesame seeds.
And the mix will become thick like a dough.
Shape and flatten like rewari.
Roll the balls in sesame seeds.
Gur rewari and sugar rewari are ready.
Gur rewari is much softer than the sugar rewari.
Rewari can be stored for a longer time.
A perfect after-meal treat that will keeps the body warm during winters.