Til Gul

Cooking Time: 30-40 minutes
  • 1/2 kg white sesame
  • 1/2 kg Jaggery (this is a sticker jaggery than normal, called 'chikkicha gul' in marathi)
  • 1/4 cup roasted peeled peanuts
  • 1/4 cup chana dal
  • 1/2 cup coconut, grated
  • 7-8 cardamom powder
  • 1/4 tp rose essence
  1. Roast sesame seeds over medium heat. Once done remove it and roast coconut till light brown.
  2. Crush skinless peanuts.
  3. Except jaggery, mix all other ingredients and make 2 parts of it. Make 2 parts of jaggery also.
  4. In a heavy bottomed, non-stick pan heat jaggery over medium heat. After some time, it starts bubbling up and its color changes to brown.
  5. Stir continuously so that it wont stick to the bottom.
  6. Add 1 tp ghee and one part of sesame to the pan.
  7. Now add 1 part of sesame mixture. Stir slowly
  8. Rub some ghee on a plate and pour the hot mixture on the greased plate.
  9. When the mixture is still hot, take some in your palm and make 1 inch diameter ball.
  10. If the mixture gets cold, heat again so that rolling will become easy.
  11. Make all the ladoos the same way using 2nd sesame part and let them cool.
  12. On cooling, they turn hard and crisp. 
Happy Makar Sankranti !!!

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.