Tilgul Laddu

In Maharashtra, during Makar Sankranti festival (which marks the transition of the sun into the zodiac of Capricorn), families exchange tilgul, ‘Tilgul ghya, goad goad bola,’ meaning ‘Take tilgul and speak sweetly.’ Tilgul is made of roasted sesame seeds (til) and melted jaggery (gul), sometimes bound with a little ghee to help it shape into balls (laddus). It’s simple, healthy, ancient and deeply meaningful.

Ingredients

Serves 12-16

• Sesame seeds (til) black or white as per preference – 1 cup (roughly 140 g)

• Jaggery (gul) golden or loaf form – ¾ cup (grated or cut into small pieces; approx. 150–200 g, adjust sweetness as per taste)

• Ghee – 1 to 2 tablespoons (optional but traditional for binding and flavour)

• Cardamom powder – a pinch (optional for aroma)

Method

Roast the sesame seeds

1. Heat a dry, heavy-bottomed pan over medium heat.

2. Add sesame seeds and stir continuously.

3. Roast for about 5–7 minutes, or until they turn lightly golden and aroma wafts, but be careful not to burn them.

4. Once done, take them out onto a plate or tray to cool slightly.

Melt the jaggery

1. In the same pan (wipe it if needed), add jaggery and a splash (about 1–2 tbsp) of water, just enough to help it melt, or add the jaggery directly and allow it to soften on medium-low heat, stirring constantly.

2. Stir continuously to avoid scorching; once the jaggery melts into a smooth syrup turn off heat.

3. Optional: Strain the syrup through a sieve to remove impurities.

Combine sesame and jaggery

1. Immediately, while the jaggery syrup is hot and sticky, add the roasted sesame seeds into it.

2. Stir quickly to coat all the seeds evenly.

3. Add ghee (1–2 tbsp) and cardamom powder, if using, and mix thoroughly. The ghee helps with binding and gives richness.

Shape the Laddus

1. Let the mixture cool just enough to handle; you want it warm and pliable, not piping hot.

2. Take small portions (about a heaped teaspoon/walnut-size) and shape into round balls (laddus) by pressing gently between palms.

3. Continue until all mixture is used. If it hardens before you’re done, you can warm it slightly again but avoid overheating once the sesame seeds have absorbed the syrup.

Cool and Store

1. Place the laddus on a plate or tray lined with parchment or greased lightly.

2. Let them cool fully before storing in an airtight container at room temperature: will keep for about 7–10 days (longer if refrigerated).

Tips & Variations

• Sesame: Black gives more earthy flavour; white gives a lighter look.

• Jaggery: Use good-quality jaggery, preferably gur or unrefined cane jaggery, for the rich, warm flavour.

• Binding: If the mixture doesn’t hold, add a touch more ghee.

• Flavours: You can add a pinch of nutmeg or chopped nuts (like almonds or pistachios).