Til Rewari

5 from 1 vote

Crunchy Homemade Til Rewari are irresistible brittle balls made with sugar/ jaggery, sesame seeds and nuts. These bite-sized sweet treats makes a prefect homemade edible gift!

Prep: 2

Cook: 40

Total: 2 40

Course: Dessert

Cuisine: Indian

Servings:

Calories: 86kcal

Author: Ruchi

Ingredients

FOR SUGAR REWARI

1½ cups Sugar
¾ cup Water
¾ cup Corn Syrup (I have used Karo Lite)
1 tablespoon Kewra essence
1 teaspoon Elaichi powder
¾ teaspoon Salt
1/4 cup Sesame seeds or white Til
1 tablespoon Ghee
¼ cup Roasted sesame seeds to roll the flatten sugar rewari

FOR JAGERRY REWARI

1¼ cups Roasted sesame seeds
¾ cup Gur/Jaggery
¼ cup Water
½ tabelspoon Rose essence or Kewra essence
1 teaspoon Elaichi powder
½ teaspoon Salt
1 tablespoon Ghee
¼ cup Roasted sesame seeds to roll the flatten rewaris

US Customary - Metric

Instructions

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 the burning of the seeds. Set it aside.

FIRST METHOD - ROCK SOLID REWARI (JUST LIKE STORE BOUGHT)

Combine sugar and water in a pan.
Add salt.
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 degrees F.
For a perfect outcome, cook sugar/jaggery to its right stage(between 255-260 degrees F). Do not rush through this step. If the syrup is not cooked well, then you will end up with a gooey syrup. It took me some time to master this technique.
The 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 a few drops of sugar syrup in that ice cold water.
Carefully remove the syrup from the water. The 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, then it's a waste; you have overcooked the syrup. Please do not progress with the recipe.
Layer a tray with a 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, or 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 a few seconds. PLEASE make sure no water touches the sugar syrup; it will become sticky and difficult to handle.
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 the 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 as the traditional one. Combine water and sugar. Add eliachi powder.
Bring it to a boil.
Add 1 teaspoon lemon juice or any acid to prevent crystallization. (read notes above). 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 a few drops in water. If it forms a thick strand, the 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.
Rewari can be stored for a longer time. A perfect after-meal treat that will keep the body warm during winters.

Notes

Recipe tips to make the best Homemade Til Rewari

» Always roast the sesame seeds on a low flame to avoid burning.

» Roast the sesame seeds as it brings out their deeper, more nuanced flavors.

» For a brittle (rock-solid) revadi – corn syrup is a must. Skipping corn syrup will yield soft revadis.

» The consistency of sugar/jaggery is essential for Til revadi. Please use a cooking thermometer to measure the sugar temperature. The sugar temperature should reach between 255-260 degrees F. At this point, the sugar syrup will form a ball when dropped in cold water and will feel like a squishy piece when rubbed in between the fingers.

» Do not cook sugar syrup on a high heat as it will burn. Cook on medium-low heat and keep stirring. If the syrup is overcooked, it will turn brittle when dropped in water and difficult to work with. We need a soft gooey textured sugar syrup for our til revadi.

» Instead of kewra essence, you can use rose water to flavor the revadis.

» Be very careful while working with the gooey sugar syrup. Feel free to wear heat-resistant gloves to prevent burn.

Nutrition