Til karanji

When we were discussing kozakattai and modak in office, someone mentioned til modak. Since I love the combination of jaggery and til, I wanted to try it out. But what I eventually ended up making was til karanji, which was really nice too.

1/2 cup wholewheat flour
1 tsp ghee
pinch of salt
Water to make batter

4 tbsp sesame seeds/ til
4 tbsp grated jaggery

Oil for deep or shallow frying

Method:
Knead the flour with salt, ghee and sufficient water to make the dough. Cover with a wet cloth and keep aside
Divide the dough into 8 parts, and roll each into a circle.
Mix the grated jaggary and til seeds, and divide it equally between the rolled out dough
Fold in half, seal the edges and either deep fry or shallow fry*.

* - if you increase the amount of ghee in the dough, you can also bake it