Bywar til papdi /sesame crisp is a popular thin crisp from India. It is a popular winter delicacy just like the gajar ka halwa or the Panjiri Barfi and is delicious and healthy. This crisp can be made with sugar or jaggery and any sesame (white/black) can be used. It is popularly made during Sankranti festival also known as Lohri.
The beginning of the new year mark important festivals in the Hindu calendar. One of which is the Makar Sankranti. This festival is mainly celebrated by making various dishes out of sesame. This festival is popularly known as Sankranti/Magh Bihu/Lohri in various parts of the country. It is celebrated by people getting together , bonfires, flying kites and making sweets particularly from sesame (til) and a sugar base or jaggery (gud, gur).
Also check these popular Indian dessert recipes on the blog links below
- Coconut Fudge Ladoo
- Kalakand (Indian Cheesecake)
- Gajar ka halwa
- Puran Poli
- Cashew bites/ Kaju barfi or fudge
Sesame has various health benefits. It is extremely good for your skin, power packed with protein, has high amount of fibers and magnesium. It is a rich source of calcium too. It is used in various forms in various dishes such as salads, crisps, creams, desserts etc. Vegans can use it widely. One of the ways is to make a thin crisp with sugar or jaggery.
What goes in Sesame Crisp?
This sweet is very popular in Indian and one of my favorites too. In preparing Sesame crisp we have to caramelize sugar and sesame and roll it into thin crisp s when it is extremely hot and flowy. This process is extremely critical as it’s very sticky and sugar begins to crystalize as it cools down making it difficult to roll thin. I have seen my mom rolling it very fast to get the thinnest possible crisp. I have tried my best to get it and used a little simpler way to get it .
- The secret is Silicon baking mats!!! They are so great. They are extremely easy to roll, super fast and very clean method. Non sticky way to roll it. I made a bunch of it in no time and so paper crisp.
- This papdi can go wrong and messy if the proportion of sugar: sesame goes wrong. The perfect proportion to make it is 1:1 i.e. 1 part of sugar equals one part of sesame seeds. Even a little bit of change can ruin your crisp.
Let’s check out a detailed recipe along with a video of how to make it.
Detailed recipe below
Til Papdi / Sesame crisp
- Silicone mats, rolling pin
- 1/2 cup sesame seeds (white or black)
- 1/2 cup sugar
- 2 drops lemon juice
- 1 tsp ghee (clarified butter)
- Almond and pistachio shaves and rose petals For garnish
- 2 Silicone baking mats or Parchment paper
- 1 Rolling Pin
- In a pan heat ghee and line up parchment paper or silicone mat.If using parchment paper grease it with a very little ghee.No need to grease silicone mats.
- Add sugar to it and start melting it. Keep stirring it as sugar may stick and burn quickly.
- As the sugar melts add 2-3 drops of lemon juice to it. (It will prevent sugar from Crystallization)
- Quickly add sesame seeds and stir it well but fast. Keep stirring.Use crispy seeds. If old just roast them separately before using.
- Now switch of the flame.
- Pour the mixture on the silicone mat/Parchment paper and sprinkle some garnish over it. Give it a little shape with the spoon.
- Quickly place another parchment paper or silicon mat over it and start rolling over it. The mixture starts expanding the way you roll. (Shape can be your choice)
- Roll it to the maximum and very quick. As it cools down the mixture hardens and cannot be rolled more.
- The thickness of the crisp is attained by how fast you roll it. You can keep it as thin or as thick as per your preference.The more thick the less crispy.
- Remove it gently using a spatula. The crisp is ready to munch on.
- You can even use it to garnish your desserts or ice creams.
- Ensure your sesame seeds are fresh and crispy. If not please dry roast them for 5 minutes on low flame before using it.
- You can use jaggery instead of sugar. The process remains same along with the proportion 1:1. Remember to keep stirring it to avoid burning or Browning.
- The flame should be medium.
- You can use black sesame instead of white or both.
- Adjust the thickness of the crisp in rolling as desired.
- The proportion of ghee is very less. Excess of it can ruin your crisp. Always make one crisp at a time to attain perfectly. If made in bulk it can ruin your dish.
- You can use shaved pistachios, almonds, cardamom powder, saffron sticks and even dried rose petals to garnish it.
- CAUTION It’s very hot and can burn your hands.
- The whole process is low medium flame and yet very quick. The longer time one takes to roll the harder it gets.
- A super thin crisp is attained by using silicon baking mats. Some people use parchment paper too. But I had hard time rolling over the super sticky mess. Silicon mat work best. This crisp is a great snack and can be used to garnish your desserts.
Check these other popular winter recipes on the blog
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