Black Sesame Fudge : winter recipe

Black Sesame Fudge commonly called kala tal nu kachariyu is a highly demanded recipe in almost all homes of India.As this dish is rich in protein and calcium its the power house food.

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Gargi trivedi has made black sesame fudge. Gargi says that she believes that everyone should be well aware to store energy in body by eating right food in winter.winter gives lot of option to make our body a power house.

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Recipe Description

This dish is acclaimed as black sesame waste. This is a sweet dish. Which tastes very good. This dish is crispy and light sweet, this dish is eaten in cold weather. Black sesame waste is rich in protein and calcium so it is also very good for your health.

INGRIDIENTS FOR BLACK SESAME FUDGE

1 bowl black sesame

1/2 bowl round

1 small bowl of dates (seeds extracted)

ginger 1 teaspoon

1 teaspoon paprika root (lumps)

1 teaspoon gond

2/3 teaspoon olive oil or sesame oil

2 tablespoons topra

1 small bowl of dried fruit nuts and cashews

1 tablespoon poppy seeds

NUTRIENTS YOU GET

Benefits of Black Sesame: ‘:
Eating black sesame gives energy to the body. It is rich in protein and calcium. Eating two teaspoons a day relieves stress. Antioxidants from black sesame prevent cancer cells from growing in the body. Eating sesame or sesame dish in winter can keep you healthy all year round.

STEPS TO MAKE BLACK SESAME FUDGE

STEP 1
First put a teaspoon of olive oil or sesame oil in a loaf and saute the glue. All the glue should break.
Then crush the black sesame seeds in the mix with plus mode. Then add jaggery and B extracted dates and crush again.
Now add ginger, paprika root, a little topra khamna, a few nuts, fried gum, a few dried fruits and mix again for a while.

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STEP 2
Then remove to a large bowl and mix in the black sesame seeds and spices. Now mix the remaining few dry fruits and olive oil. Add poppy seeds and set aside in a bowl. Invert this bowl in a serving dish and it will come out nicely. Serve it garnished with crushed dried fruit topra and brain bean.

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