The best part, til revadi makes a perfect edible gift for friends and family wrapped in a pretty jar.
Growing up, I remember my mom and my aunt making huge Rewari batches just before the Lohri. She would save some for us, and the rest was distributed to family and friends as gifts. I usually make til gur ki Patti on this occasion but instead tried Til rewari this year, and it just turned out amazing! Collectively, it stands for a rock candy sweet made with sesame seeds, jaggery, or sugar and is often eaten on the festive occasion of Lohri and Makar Sankranti. In addition to that, both til and gur are consumed during winters because of their immune-boosting properties; they also keep our body warm and provide energy. But as January sets in (around 13th or 14th), the sun begins its Northward journey (Uttar), which marks the end of the winter gloom. This Northward transition into the Capricorn constellation (Makar in Sanskrit) is called Uttarayan in Hindi or summer solstice. Therefore, this change of seasons is celebrated all over India with different regional names such as Lohri, Makar Sankranti, Bihu, and Pongal.
To celebrate this occasion, foods like til (sesame seeds), gur (jaggery), peanuts, gajak, and popcorn are fed to the fire as part of the harvest ritual. All over India, this harvest festival is celebrated in a different custom. In the North, especially Punjab, people celebrate Lohri by singing and dancing around a bonfire. They thank God for nature’s bounty, prosperity, and a good harvest season. » Sesame seeds – our star ingredient. I have used white sesame seeds for til revari. The oils present in sesame seeds help generate body heat, increase immunity, and promote health and longevity. In addition to that, sesame seeds or til are an excellent source of fiber, iron, minerals, and beneficial antioxidants. » Sugar – these revadis are sweetened with sugar. I have used granulated sugar. You can use Jaggery alternatively. I prefer gur revadi because jaggery helps keep our body warm during winters and has many health benefits. » Water – to make a thick syrup which is essential for our revadis. » Corn Syrup – is a popular ingredient used to make hard rock candy recipes. It’s inverted sugar, which means it prevents crystallization and gives a smooth texture to hard candy. I have used light corn syrup for this recipe. Your revadis will turn brittle on the outside without the corn syrup but soft on the inside. » Kewra essence + eliachi powder – these two are added to flavor our revadis. You can use rose essence too. » Salt – a little bit to enhance the overall flavor.
As much as I enjoy eating this rewari, I have to admit, making it involves some real muscle power. The challenging part is – stretching of sugar. It requires two people and a back and forth – folding and kneading process. Once sugar is stretched after that, the process is straightforward. Below I have shared two methods of making rewari –
The first one is made with corn syrup – the rock-solid rewari just like the store-bought one. The second one without corn syrup – brittle on the outside but soft on the inside. The third one is the gur rewari.
Difference between the two method –
The only difference between the two methods is that – rewari without corn syrup is not as rock-solid as the store-bought ones. Choose any method, but the key to a crispy and crunchy rewari is THE perfect sugar/jaggery syrup consistency.
» Roast the sesame seeds as it brings out their deeper, more nuanced flavors. » For a brittle (rock-solid) revadi – corn syrup is a must. Skipping corn syrup will yield soft revadis. » The consistency of sugar/jaggery is essential for Til revadi. Please use a cooking thermometer to measure the sugar temperature. The sugar temperature should reach between 255-260 degrees F. At this point, the sugar syrup will form a ball when dropped in cold water and will feel like a squishy piece when rubbed in between the fingers. » Do not cook sugar syrup on a high heat as it will burn. Cook on medium-low heat and keep stirring. If the syrup is overcooked, it will turn brittle when dropped in water and difficult to work with. We need a soft gooey textured sugar syrup for our til revadi. » Instead of kewra essence, you can use rose water to flavor the revadis. » Be very careful while working with the gooey sugar syrup. Feel free to wear heat-resistant gloves to prevent burn. » Homemade til Rewari can be made in advance and can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze. » Work on the stretched sugar syrup while it’s still warm. It hardens pretty quickly; therefore, work as fast as you can. But if the sugar becomes cold and difficult to work with, warm the sugar in the microwave in 20 minutes increments until it’s warm and spreadable. Do not overheat the sugar mixture. Work as quickly as possible. You may need extra hands to finish the revadis while the sugar is still warm. To prevent crystallization, I have experimented with acids like vinegar, lemon juice, and cream of tartar, but everything failed. I have shown my experiment below. The revadis did turn brittle but were soft on the inside.
Reason
If the sugar syrup were to be cooked below 255-260 degrees F (123- 126 degrees C), then any acid would have worked. But for this recipe, we need the sugar syrup to reach a higher temperature of 255-260 degrees F; therefore, corn syrup is the best inhibitor of crystallization. Honey CANNOT replace corn syrup. Honey, if cooked past 160 degrees F, will crystallize the sugar. For revari making, I would strongly recommend sticking to the recipe. I always prepare a jar full of rewadis (sugar/jaggery both) in the winters. It’s a perfect after-meal treat that will keep the body warm during winters. The best part, they can be stored for a longer time. So let’s sing and dance to Sundar Mundariye hoye tunes and celebrate the warmth and love of the Lohri festival with these homemade Til Rewari recipe. Should you make this Rewari, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY THESE OTHER WINTER DELICACIES!
Happy Makar Sankranti, Lohri, and Pongal to all!
