Kachariyu
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
Servings: 4 servings
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.