Maharashtra x France
Til gur pots de crème
Til gul ghya, god god bola, and then eat this silky custard in total silence.
300 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original383kcalsame
6 gproteinsame
1 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast 20 g sesame on low heat for 3 minutes, add the cream and milk and heat until steaming. Steep 15 minutes and strain.
- 2Melt the jaggery with the water on low heat for 3 minutes, then cool 5 minutes.
- 3Heat the oven to 150°C. Whisk the yolks, jaggery syrup, cardamom and salt, then whisk in the warm cream gently. Strain and skim off any foam.
- 4Pour into 6 small pots, set in a tray of hot water and bake in the oven at 150°C for 30 to 35 minutes.
- 5Cool, then chill for 4 hours.
- 6Melt the sugar in a dry pan on medium heat until amber, stir in the remaining sesame and pour onto a greased tray. Cool and snap into shards.
Serve it like this
Serve each pot on a small saucer with a tall shard of sesame brittle standing in the custard and a pinch of toasted sesame on top.
