Garhwali Tilgur
Veg
Vegan
Flat sesame and jaggery brittle — white sesame seeds toasted in a dry pan until just golden, then mixed into melted jaggery heated to a hard-crack stage and poured quickly onto a greased surface, spread flat with a rolling pin, and left to set into a thin, brittle, amber-coloured sheet that is broken into irregular shards. Eaten at Makar Sankranti when sesame and jaggery are both considered auspicious. Crisper and flatter than the round til ladoo, with a pronounced toffee note from the jaggery.
Cuisines
Haryanvi
Kumaoni
Garhwali
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | sesame seeds |
| 1 cup | jaggery |
| 2 tablespoons | ghee |
| 1 teaspoon | cardamom powder |
| 1 | pinch of salt |
Instructions
- 1 Dry roast the sesame seeds in a pan over medium heat until they turn golden brown and release a nutty aroma. Set aside to cool.
- 2 In the same pan, add ghee and jaggery. Cook on low heat until the jaggery melts completely and forms a smooth syrup.
- 3 Add cardamom powder and a pinch of salt to the jaggery syrup, stirring well to combine.
- 4 Quickly add the roasted sesame seeds to the jaggery syrup and mix thoroughly until the seeds are well coated.
- 5 Transfer the mixture onto a greased plate or a sheet of parchment paper.
- 6 Flatten the mixture using a rolling pin or the back of a spoon to your desired thickness.
- 7 Allow it to cool slightly, then cut into small squares or desired shapes while it is still warm.
- 8 Let the pieces cool completely to harden before serving.
Tips
Ensure the jaggery syrup is not overcooked to prevent the Tilgur from becoming too hard.