Authentic Sesame Jaggery Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Sesame Jaggery Recipe – Traditional Indian Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Indian sweet called Sesame Jaggery (also known as tilgul in many parts of India). It’s a simple treat, but bursting with flavour and holds so many childhood memories for me. I remember helping my grandmother make this during Makar Sankranti, and the aroma of roasting sesame seeds always filled the house. It’s a sweet that truly embodies warmth and togetherness.

Why You’ll Love This Recipe

This Sesame Jaggery isn’t just delicious; it’s incredibly easy to make! With just three main ingredients and minimal effort, you can whip up a batch of these delightful squares in under 20 minutes. It’s naturally gluten-free, and we’ll even cover how to make a vegan version. Plus, it’s a fantastic sweet to make for festivals or just as a little something special for your loved ones.

Ingredients

Here’s what you’ll need:

• 1 cup sesame seeds (about 150g)
• 1 cup jaggery (about 200g)
• 1 tsp ghee (about 5ml)

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Getting the right quality makes all the difference!

Sesame Seeds: Types and Toasting

You can use white or black sesame seeds – both work beautifully! Black sesame seeds have a slightly nuttier flavour, which I personally love. Roasting the sesame seeds is crucial. It brings out their flavour and makes them wonderfully crunchy. Don’t skip this step!

Ghee: Clarified Butter – Its Role & Substitutes

Ghee adds a lovely richness and aroma. If you don’t have ghee, you can use unsalted butter, but ghee really elevates the flavour. For a vegan option, we’ll discuss substitutes later.

Jaggery: Understanding Varieties & Quality

Jaggery is unrefined cane sugar, and it comes in different forms – blocks, powder, or liquid. I prefer using a good quality jaggery block for this recipe. It has a deeper, more complex flavour. Make sure it’s not overly crystallized or hard.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the sesame seeds. Heat a pan over low flame and add the sesame seeds. Roast them, stirring constantly, until they start to splutter and turn golden brown. This usually takes about 3-5 minutes. Be careful not to burn them! Once roasted, set aside.
2. Now, melt the ghee in the same pan. Add the jaggery and stir continuously until it’s fully melted. It will bubble and foam – that’s perfectly normal.
3. Keep stirring and boil the jaggery syrup until it thickens. This is where the “hard ball test” comes in handy. Drop a tiny bit of the syrup into a glass of cold water. If it forms a hard ball that you can pick up, it’s ready! This usually takes around 5-7 minutes.
4. Quickly add the roasted sesame seeds to the jaggery syrup and mix well until everything is evenly coated. Work quickly here, as the mixture will start to set as it cools.
5. Grease a plate or a baking sheet with a little ghee. Pour the sesame-jaggery mixture onto the greased surface and quickly spread it out into a rectangular block.
6. While it’s still warm (but manageable!), use a rolling pin to roll the mixture into a medium-thick sheet – about ½ inch thick.
7. Finally, cut the sheet into pieces while it’s still warm. Let it cool completely before serving.

Expert Tips

A few little things that can make a big difference:

Achieving the Perfect Jaggery Consistency

The hard ball test is your best friend! Don’t rush this step. Under-cooked jaggery will result in a sticky mess, while over-cooked jaggery will be too hard.

Preventing Crystallization

Sometimes jaggery can crystallize. Adding a tiny splash of water while melting the jaggery can help prevent this.

Working Quickly with the Hot Mixture

This mixture sets fast. Have everything ready – greased surface, rolling pin, knife – before you start combining the sesame seeds and jaggery.

Variations

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

Vegan Adaptation

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

Gluten-Free Option (Naturally Gluten-Free)

This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t have any hidden gluten-containing ingredients.

Spice Level: Adding a Touch of Cardamom or Ginger

My aunt always adds a pinch of cardamom powder or grated ginger to the jaggery while it’s melting. It adds a lovely warmth and fragrance.

Festival Adaptations: Makar Sankranti & Pongal Special

This sweet is traditionally made during Makar Sankranti and Pongal. You can shape the pieces into small balls or even use cookie cutters for festive shapes!

Serving Suggestions

These Sesame Jaggery squares are perfect as an after-meal treat with a cup of chai. They’re also great for gifting during festivals.

Storage Instructions

Store the cooled Sesame Jaggery in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

What is the best type of jaggery to use for this recipe?

A good quality jaggery block is ideal. Look for one that’s golden brown and not overly crystallized.

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

The hard ball test is the way to go! Drop a tiny bit into cold water – it should form a hard ball.

Can I make this recipe with powdered jaggery?

You can, but it might be a little harder to gauge the consistency. You’ll need to cook it for a shorter time.

What if my sesame seeds burn while roasting?

Keep the flame low and stir constantly! If they start to smell burnt, immediately remove them from the heat.

How long does this sweet stay fresh?

Stored in an airtight container, they’ll stay fresh for about a week.