Tilgul, tilgul wadi (sesame seeds and jaggery candy) –

Festival of ‘Sankranti’ is around the corner. I am posting this Sankranti special recipe :

Ingredients -

Til(sesame seeds) coursed powder – 2 bowls

(If possible use unpolished sesame seeds for this particular recipe. In Maharashtra seeds used for this recipe are called as ‘garvaraan til’ )

Jaggery (gul) – 2 bowls

Water – 2 tb-spoon

Roasted and powdered peanuts – 1 bowl

Ghee/clarified butter – 1 tb-spoon

Green cardamom -  5-6, peeled and powdered

Dry grated coconut – 2 tb-spoons or as required

Procedure –

1. Dry roast sesame seeds in a pan till they become light brown in color and grind them in a

mixer grinder. Take 2 bowls of sesame powder for this recipe.

2. Mix jaggery, 1 tb-spoon ghee and 2 tb- spoon water in a pan. Keep the pan on gas stove and turn on the heat.

3. When the jaggery starts melting and when you can see bubbles on the top, turn off the heat immediately. Add green cardamom powder.

4. Add sesame seeds powder and roasted peanuts powder and mix well.

5. Take a baking tray, or large plate and grease it with little ghee, pour the tilgul mixture, pat well and make a thick layer.

6. Pat dry grated coconut immediately on the top and let it cool down.

7. Cut the ‘wadis’ in small squares and keep in a air tight container.

8. These wadis will last at least for 15 days outside refrigerator.