Til Sankari (Tilgul)
Recipe type: Dessert
Til Sankari is a sweet snack that is perfect with some tea or to serve as a munchie. Sesame Seeds give a wonderful depth while the peanuts add texture to this gorgeous bites of sweetness. Tilgul is distributed and exchanged during Sankranti, an Indian festival especially in the State of Maharastra. We thank Pinal for sharing this awesome recipe with all of us. This is also known as Til Sukhadi or Tul Sukhadi.
- Sesame seeds – 1 cup, dry roasted
- Jaggery (gud) – ¾ cup, crumbled
- Clarified Butter (Ghee) – 1 tbsp
- Roasted Peanuts – ½ cup, roughly crushed
- Cardamon Seeds – ¼ tsp, powdered
- Milk – 2 tsp
- In a pan, add Clarified Butter and heat on medium heat.
- Add in Jaggery and stir continuously till it melts and starts to bubble.
- Add the milk and mix, take the pan off the flame and allow it to cool for just a couple of minutes.
- Add Cardamon Powder, Peanuts and Sesame Seeds to the Jaggery and mix very well.
- Grease a tray or line it with Parchment or Wax Paper and transfer the mixture into it.
- Press the mixture down making sure it is of even thickness.
- Cut and make squares or diamond shapes with a sharp knife or a spatula.
- Allow it to cool and harden.
- Once it is hard it will easily snap and the pieces can be separated.
- Store at room temperature in an air-tight container.
- Serve at room-temperature as well.
- To make Tilgul Ladoos:
- Follow the steps mentioned above and allow the mixture to cool after the Peanuts, Sesame Seeds have been mixed it.
- Grease the palms with some ghee and take a little mixture and form ladoos.
- Set on a greased thali/plate and allow them to harden.