Til Ladoo

Sesame jaggery balls — white and black sesame seeds dry-roasted in a heavy pan until they just begin to pop and turn golden, then immediately combined with melted jaggery syrup (cooked to soft-ball stage) and cardamom, and quickly pressed into firm, compact balls while the jaggery is still pliable. The sesame's nutty warmth and slight bitterness against the jaggery's caramel sweetness is the definitive flavour of Makar Sankranti across Maharashtra. The Vidarbha til ladoo uses a higher proportion of black sesame than other regions' versions, giving the ladoo a more intense, roasted flavour and a darker colour. Made exclusively for Sankranti (January 14) when sesame is considered the sacred offering; distributed to neighbours, friends, and family with the traditional greeting 'til-gul ghya, god god bola' (take sesame-jaggery, speak sweetly). Kept for two to three weeks without deteriorating.