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Gur Popcorn

Ingredients

Method

First make the popcorn. Add oil and 3-4 popcorn kernels to the large, deep pot. Cover and heat the oil over medium-high heat. The oil is ready when the kernels in the pot pop. Add the rest of the kernels and cover again. Shake the pot to spread the kernels in a single layer. Let the popcorn pop whilst shaking the pot constantly. If steam starts to build up, lift the lid a bit to release it. As soon as the popping slows down, remove from heat and wait for the popping to finish and tip into a bowl and set aside. Line a large baking tray with parchment paper and lightly oil the surface. Using the same pot, melt the jaggery, salt, butter and water over medium heat. Stirring constantly heat jaggery syrup until it bubbles up and becomes thick. To check for the correct consistency keep a small bowl of water ready. Take a drop of jaggery syrup and put it in water, it should be firm and not dissolve, this is the right stage. If it dissolves continue to heat the syrup for a few more minutes then check again. Remove from heat and add popcorn to the syrup. Gently mix until the popcorn is coated evenly in the syrup. Pour and spread the popcorn on to the lined tray and sprinkle with sesame seeds. Allow it to cool down before serving.