Authentic Sesame Jaggery Recipe – Easy Indian Tilwa Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sesame Jaggery Recipe – Easy Indian Tilwa Delight

Hey everyone! If you’ve ever celebrated Makar Sankranti or Lohri, you know Tilwa (also called Til Ladoo or Tilgul) is a must-have. It’s that sweet, nutty, and utterly addictive treat that just screams “festive!” I remember making this with my grandmother as a kid, and the smell of roasting sesame seeds instantly transports me back to those cozy winter days. Today, I’m sharing my go-to recipe for this classic Indian sweet – it’s surprisingly easy, and I promise, you’ll love it!

Why You’ll Love This Recipe

This Tilwa recipe is all about simplicity and flavour. It comes together in under 15 minutes, requires just three main ingredients, and delivers a delightful crunch with every bite. Plus, it’s a wonderful way to share a little bit of Indian tradition with friends and family. It’s perfect for gifting, enjoying with a cup of chai, or simply satisfying your sweet tooth!

Ingredients

Here’s what you’ll need to make this delicious Tilwa:

• 1 cup white sesame seeds (approximately 150g)
• 1 cup jaggery (approximately 200g)
• 1 tbsp ghee (approximately 15ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

White Sesame Seeds: Types & Toasting Tips

White sesame seeds are the star of the show. You can find them easily at any Indian grocery store, or even in the spice section of most supermarkets. I prefer using the smaller, plumper seeds – they give a nicer texture.

Toasting the sesame seeds is crucial. It brings out their nutty flavour and makes them wonderfully crisp. Don’t skip this step! We’ll dry roast them until fragrant, which takes just a couple of minutes.

Jaggery: Understanding Varieties & Quality

Jaggery is unrefined cane sugar, and it gives Tilwa its beautiful colour and unique flavour. There are different types – some are darker and more molasses-rich, others are lighter. I usually use a medium-coloured jaggery.

Look for good quality jaggery that isn’t too hard or overly crumbly. If it’s very hard, you might need to grate it before melting.

Ghee: Clarified Butter – Benefits & Substitutions

Ghee adds a lovely richness and aroma to the Tilwa. It also helps bind the ingredients together. You can use store-bought ghee, or make your own (it’s easier than you think!).

If you don’t have ghee, you can substitute with unsalted butter, but ghee really does give it that authentic flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast those sesame seeds. Heat a pan over medium-low heat. Add the sesame seeds and dry roast for about 2 minutes, stirring constantly, until they become fragrant and slightly golden. Be careful not to burn them! Transfer them to a bowl to cool.
2. Now, for the jaggery. In a non-stick pan, melt the jaggery over medium-low heat. Stir continuously to prevent it from sticking and burning. You’ll know it’s ready when it reaches 300°F (149°C) on a candy thermometer, or when a drop of the melted jaggery forms a firm ball when dropped into cold water (this is the “snap test”).
3. Remove the pan from the heat. Immediately add the ghee and mix well until everything is glossy and combined.
4. Quickly stir in the roasted sesame seeds, making sure they are fully coated in the jaggery mixture. This happens fast, so have everything ready!
5. Grease a plate or line a baking mat. Pour the mixture onto the prepared surface.
6. While the mixture is still warm (but not scorching hot!), use a rolling pin to roll it out thinly – about ¼ inch thick.
7. Score the Tilwa into bite-sized pieces using a knife. Let it cool completely before breaking it apart.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Tilwa:

Achieving the Perfect Tilwa Texture

The key to a good Tilwa is getting the right consistency. You want it to be crunchy, but not too brittle. Roasting the sesame seeds properly and reaching the correct jaggery consistency are vital.

Troubleshooting Jaggery Consistency

If your jaggery is too soft, it will make the Tilwa sticky. If it’s too hard, it will be difficult to work with. The snap test is your friend here!

Rolling & Scoring Techniques

Rolling the Tilwa thinly is important for a good crunch. If it sticks to the rolling pin, lightly grease it with ghee. Scoring it while warm makes it easier to break apart later.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tilwa Adaptation

Simply substitute the ghee with a vegan butter alternative or coconut oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level: Adding a Hint of Spice (e.g., cardamom)

My friend Priya loves adding a pinch of cardamom powder to the jaggery mixture for a warm, fragrant twist. It’s delicious!

Festival Adaptations: Makar Sankranti & Lohri Special

Traditionally, Tilwa is made during Makar Sankranti and Lohri. Some families add chopped nuts like peanuts or almonds for extra flavour and texture.

Serving Suggestions

Tilwa is best enjoyed as a sweet treat on its own, but it also pairs beautifully with a cup of masala chai. It’s also a lovely gift to share with friends and family during festivals.

Storage Instructions

Store Tilwa in an airtight container at room temperature for up to a week. It can also be stored in the refrigerator for longer, but it might lose some of its crunch.

FAQs

Let’s answer some common questions:

What is the best way to store homemade Tilwa?

An airtight container at room temperature is best!

Can I use honey or sugar instead of jaggery?

While you can use sugar, it won’t have the same flavour as jaggery. Honey will change the texture and isn’t traditionally used.

How do I know when the jaggery has reached the correct consistency?

The snap test is the most reliable method. A firm ball that holds its shape in cold water means it’s ready.

What if my Tilwa is too brittle or too soft?

If it’s too brittle, you likely overcooked the jaggery. If it’s too soft, it wasn’t cooked enough.

Can I add nuts or other seeds to this recipe?

Absolutely! Feel free to experiment with chopped peanuts, almonds, or even sunflower seeds.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!