Tal Sankri or Sesame Brittle is very easy to make and it's a great food to have during cold, winter days as it heats your body from the inside out. And this is snack that tastes really good too!
Traditionally, this brittle is made in January, around the time when the kite flying festival happens. But you can make it anytime!
I've heard that soft, brown jaggery is better because it's less processed. But as I had access to both the soft, brown jaggery and a lighter, almost white jaggery, I thought I'd try both. I actually preferred the texture of the sesame brittle made with the 'white' jaggery as it was more crunchy. But you can decide which you use as the measurements are the same. Enjoy!
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Enjoy!
