Kachariyu – Black sesame bars
Kachariyu is quite essential winter food with earthy and nutty notes. It is made by grinding/crushing black sesame seeds and in the process of doing so, they remove the oil and what is left behind is added with other ingredients like jaggery, nuts and spices and this halvah (middle eastern) energy food is created. Kachariyu basically means to grind. Tal nu Kachariyu is a specialty around winter season back in Gujarat, India which literally means ground up sesame seeds. I like to call it energy bar.
Kachariyu is very nourishing specially during winter when our bodies need such foods to keep up with cold weather.
Around December, there are small temporary stalls where you usually go and buy this in small batches although it is really simple and easy to make at home. It is very traditional to the state of Gujarat. Not to mix Kachariyu with other products made from sesame seeds like gajak, chikki etc.
The sesame seeds might take extra pulsing to release natural oils, you can add 1 tbsp of neutral oil to it to help process it. Some people also recommend adding some splashes of water, but I am worries it will spoil quickly if water is added. Or remember to store it in the fridge.
Use best quality of jaggery and black sesame seeds as they are two crucial ingredients to make this dish.
Ingredients needed
Kachariyu is literally made with main two ingredients – Black sesame seeds and Jaggery. Those two are very important.
Dry coconut, nuts, melon seeds, and spices are optional, but they do enhance the taste a lot. So, I like to add them. I have used a mix of almonds and cashews, but you can add other nuts or leave it out entirely.
I love adding ginger powder and cardamom to enhance the flavors further, after all they taste good and add to the healthy factor of this dish.
You can add or leave anything you do not like but I would not consider making it without 5 basics – Sesame seeds, jaggery, coconut, dates, almonds and ginger powder. These five okay six ingredients are a must. It comes together in literally 5 minutes, and you can use a mold to set it up or just roll them into ladoo, cut into squares.
Adjust sweetness to your liking, its not supposed to be extremely sweet.
Roasting the sesame seeds, coconut, nuts will enhance the flavor and remove raw taste.
Kachariyu
Ingredients
- 1 cup black sesame seeds lightly roasted
- 1/2 cup Jaggery
- 5 dates pitted roughly chopped
- 2 tbsp desiccated dry roasted coconut
- 1/4 cup nuts almonds, cashews
- 2 tbsp melon seeds
- 1 – 2 tsp white poppy seeds
- 1 tsp dried ginger powder + 1 tsp cardamom powder + pinch of nutmeg
- 2 tbsp fried edible gum totally optional
- Reserve very little of everything for garnish specifically coconut cashews nuts, melon seeds, poppy seeds.
Instructions
- Slightly roast the black sesame seeds and once they have cooled down, add them to the food processor and process it until you its finely ground. Gradually mix in other ingredients like dates, roasted dry coconut, nuts, melon seeds and poppy seeds and jaggery. You can pulse after each addition or everything together. Basically, everything should mix well. Add in the ginger powder, cardamom and nutmeg. Give it a nice mix. By now it should start releasing oils from sesame seeds. It should come together if you try to make a lump of it. It should be sticky and oily enough to form a log or shape.
- Line a glass bowl/pan with parchment, sprinkle evenly some coconut flakes, cashew nuts or sliced almonds, white sesame seeds. Transfer the black sesame mix into the bowl and try to press it into the bowl. You can unmold it upside down on a serving dish. So, the garnish shows on top or cut it into squares pieces.
- Storage – Cold weather, it can stay at room temperature. For longer use, store it in air-tight container in the refrigerator.