Revadi Toffees

About Revadi Toffees

Ingredients

• Sugar 3 cups
• Corn syrup 1 cup
• Sesame seeds ½ cup
• Sweetened condensed milk ½ cup
• Rosewater 1 tsp
• Ghee 3 tsps

How to Make Revadi Toffees (Stepwise Photos)

Method

1. Heat sugar in a non-stick pan. Add 1½ cups water and corn syrup and stir till sugar melts.
2. Dry roast sesame seeds in another non-stick pan.
3. Add condensed milk to the sugar-corn syrup mixture and mix. Add rosewater and ghee and mix. Take the pan off the heat and set aside to cool.
4. Apply some ghee on your hands, divide the mixture into equal portions, roll each portion into a ball, flatten it slightly, coat it with sesame seeds and keep it on a plate.
5. Wrap each toffee in small pieces of gelatin paper and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps