Tilachya Vadya

Cooking Time:
30 minutes

  • 1 cup sesame
  • 1 cup jaggery
  • 1/2 cup ground nuts
  • 4-5 cardamom powder
  • Dried grated coconut
  1. Roast sesame, ground nuts and coconut separately on low heat and grind them.
  2. Heat the jaggery and allow it to melt.
  3. Now add ground sesame, coconut and ground nuts in melted jaggery and mix well.
  4. Allow it to cool a little.
  5. Grease a large dish with some ghee and pour this mixture into it. 
  6. Garnish with roasted coconut and cut it into square or diamond shape.

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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.