Comments on: Til Sankri (Tilgul)

By: Til Sankari (Tilgul) Indian Recipe | Stahuj cz filmy zdarma

Til Sankari (Tilgul) Indian Recipe | Stahuj cz filmy zdarma — Sat, 29 Mar 2014 19:42:54 +0000

[…] Detailed Recipe: https://34.233.61.50/desserts/til-sankari-tilgul.html […]

By: purvi

purvi — Sun, 30 Dec 2012 05:25:36 +0000

I tried it. it’s very delicious and healthy too, specially in the winter. thank you very much.

By: cylu

cylu — Mon, 02 Jul 2012 09:22:20 +0000

hi Anuja and hetal i treid this now it just took 20 mins to prepare wow its so easy and nutrious … thanks a lot .. this will be my surprise to my husband who has sweet tooth when he returns back from office to home … yay hope he enjoys and wil let u know about it … thanks amillion … luv you both

By: Sandy

Sandy — Tue, 22 Feb 2011 19:25:29 +0000

In reply to anuja.

Thank you so Anuja. I will try this sweet with white sesame seeds.
Between, I am from south India and we always use Brown sesame seeds especially when we make Ennai Kathrikai Kara Kozambu (spicy brinjal curry) (Have u heard of it?)
I would say Its the yummiest curry of what my mom makes ( My Mum Roasts the Brown sesame seeds, Powders it and adds it to the gravy just before switching off the flame). Hmmmm Out of the world!!! Missing it.

By: anuja

anuja — Tue, 08 Feb 2011 05:27:38 +0000

In reply to Sandy.

Hi Sandy,
Well, we usually use the white, which is the most common of the 3, the most inexpensive and mostly the one used in Indian cuisine.
Brown and Black Sesame Seeds are not hulled whereas the white are. Taste wise the brown and the black ones have a more nutty flavor and have a lot more health benefits but that does also make them more expensive. Roasting the sesame seeds help bring out and intensify the flavor even more so whether you use white, brown or black, roasting is always a good idea.
Hope that helps 🙂