Heat sugar in a
non-stick pan. Add 1½ cups water and corn syrup and stir till sugar melts.
Dry roast sesame
seeds in another non-stick pan.
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.
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.
Wrap each toffee in
small pieces of gelatin paper and serve.
Comments