Description
Tilgul is a traditional Maharashtrian sweet made from sesame seeds and jaggery, perfect for celebrating Makar Sankranti with its delightful crunch and sweetness.
Ingredients
Units
Scale
- 2 cups (480 ml) sesame seeds (til)
- 1 1/2 cups (360 ml) chikki jaggery (gul)
- 1 cup (240 ml) groundnuts
- 1 cup (240 ml) chana dal
- 1 tbsp (15 ml) cardamom powder
- 1 tbsp (15 ml) ghee
Instructions
- Roast the sesame seeds in a pan over medium heat until they turn a light brown color, then set them aside.
- In the same pan, dry roast the groundnuts and chana dal separately until they are golden brown. Allow them to cool, then crush them coarsely.
- In another pan, melt the jaggery over low heat, stirring continuously until it becomes a smooth syrup. Add 1 tbsp of ghee to the melted jaggery and mix well.
- Add the roasted sesame seeds, crushed groundnuts, chana dal, and cardamom powder to the jaggery syrup. Mix thoroughly until all ingredients are well combined.
- While the mixture is still warm, shape it into small balls or flatten it into a tray to cut into squares once cooled.
- Allow the tilgul to cool completely before serving or storing.
Notes
- Tilgul can be stored in an airtight container for up to two weeks.
- If jaggery is not available, you can substitute with brown sugar, though the flavor will differ slightly.
- Ensure that the jaggery syrup is not overcooked, as it will harden too much when cooled.
- Serve tilgul with tea or as a festive treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12
- Sodium: 5
- Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 0