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Tal Sankri

Prep Time:

5 minutes

Cook Time:

10 minutes


Makes a dozen


- 2 cups brown sesame seeds
- 1/2 cup jaggery
- 1 teaspoon ghee or oil for greasing
- Pinch of sea salt (optional)

Kitchen utensils:

- Large pan,

- Wooden spoon,

- Rolling pin and clean surface for rolling or a rolling board


1. Grease the worktop surface or rolling board with ghee or oil if you're using that.

2. In a large pan, add the sesame seeds and roast them until they turn a golden brown and you start to smell a nutty roasted flavour being released. The roasting process will make the seeds crunchier and give a richer flavour to the final brittle.

3. Once these are roasted, add the jaggery and sea salt. Keep mixing until the jaggery also starts to darken and is fully melted with the sesame seeds. If you turn off the heat too soon, your Tal Sankri will be chewy and not crunchy. This should take about 8 minutes on medium heat.

4. Turn off the heat and immediately place the mixture on to the greasy surface.

5. You need to be quick here: Roll the mixture out into a 1 cm thick slab. 

6. Using a pizza cutter or knife, cut in your preferred way. You can cut it into rough pieces or squares/diamonds. They will start to cool immediately, but you can let them rest until fully cooled. 

If you're going to store some, place them in an air tight container and consume within the month (if they last that long..!)

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