- Dry roast sesame seeds in a pan over medium heat for 3-5 minutes, until fragrant and lightly golden, and they begin to splutter. Transfer to a plate.
- In the same pan, melt ghee and jaggery on low heat until fully dissolved and smooth.
- Cook the syrup to 300-310°F (149-154°C) – hard crack stage – or until a drop in cold water forms hard, brittle threads (10-15 minutes).
- Remove from heat. Quickly add baking soda and roasted sesame seeds. Mix rapidly to coat the seeds evenly; the mixture will foam up.
- Immediately transfer the mixture to a parchment paper-lined surface. Place another parchment sheet on top and roll into a 1/8- to 1/6-inch thickness.
- Score into squares or desired shapes while still warm. Let cool completely for at least 30-60 minutes until hardened.
- Break along the scored lines and store in an airtight container.
- Calories:150 kcal25%
- Energy:627 kJ22%
- Protein:3 g28%
- Carbohydrates:18 mg40%
- Sugar:12 mg8%
- Salt:10 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Sesame Jaggery Recipe – Traditional Indian Sweet
Hey everyone! If you’ve ever celebrated Makar Sankranti or Pongal, you know tilgul (sesame jaggery) is a must-have. It’s more than just a sweet; it’s a symbol of good luck and spreading sweetness! I remember making this with my grandmother as a kid, and the smell of roasting sesame seeds instantly takes me back. Today, I’m sharing my family’s recipe with you – it’s surprisingly simple, and the results are so worth it.
Why You’ll Love This Recipe
This tilgul recipe is a delightful blend of nutty sesame seeds and the rich, caramel-like flavour of jaggery. It’s crunchy, chewy, and utterly addictive! Plus, it’s a fantastic way to incorporate healthy sesame seeds into a delicious treat. 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 traditional Indian sweet:
- 200 grams sesame seeds (about 1 ½ cups)
- 200 grams jaggery (about ¾ cup packed)
- 2 teaspoons ghee
- 2 pinches baking soda
Ingredient Notes
Let’s talk ingredients – getting these right makes all the difference!
Sesame Seeds: Types & Toasting Tips
You can use white or black sesame seeds – both work beautifully! Black sesame seeds have a slightly nuttier flavour, which I personally love. Don’t skip the dry roasting step; it really brings out the sesame’s flavour and makes them wonderfully crunchy.
Jaggery: Understanding Varieties & Quality
Jaggery comes in different forms – solid blocks, powdered, and even liquid. Solid jaggery is what I recommend for the best texture. Make sure your jaggery is clean and free of impurities. If it has a lot of sediment, you can strain the melted jaggery through a fine-mesh sieve.
Ghee: The Importance of Clarified Butter in Indian Sweets
Ghee adds a lovely richness and aroma to the tilgul. It’s a staple in Indian cooking, and honestly, it just makes everything taste better! If you don’t have ghee, you can substitute with unsalted butter, but ghee really is the traditional choice.
Baking Soda: Role & Substitutions
Just a tiny pinch of baking soda helps create that slightly airy, brittle texture. You really don’t need much! If you absolutely don’t have baking soda, you can try leaving it out, but the texture will be a bit denser.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, dry roast the sesame seeds in a pan over medium heat for about 4 minutes. Keep stirring constantly to prevent burning! You’ll know they’re ready when they start to splutter and turn golden brown. Transfer them to a plate to cool.
- In the same pan, melt the jaggery and ghee on low heat. Stir continuously until everything is completely dissolved. This might take a few minutes, so be patient!
- Now, this is important: cook the syrup to 300°F (149°C) – that’s the hard-crack stage. If you don’t have a thermometer, drop a tiny bit of the syrup into a bowl of cold water. It should instantly harden and snap when you try to bend it. This usually takes around 10-11 minutes.
- Quickly add the roasted sesame seeds and the baking soda to the hot syrup. Mix really fast to make sure the seeds are evenly coated.
- Immediately transfer the mixture onto a parchment paper-lined tray. Place another sheet of parchment paper on top. Using a rolling pin, roll the mixture to about 1/6-inch (5mm) thickness.
- While it’s still warm, score the tilgul into squares or rectangles using a knife.
- Let it cool completely for 30-60 minutes until it’s hardened. Then, break it along the scored lines.
- Store in an airtight container and enjoy!
Expert Tips
Here are a few things I’ve learned over the years to help you nail this recipe:
Achieving the Perfect Syrup Consistency
The syrup consistency is key. Under-cooked syrup will result in soft, sticky tilgul. Over-cooked syrup will be too brittle and might burn. A thermometer is your best friend here, but the water test works well too!
Preventing Crystallization of Jaggery
Jaggery can sometimes crystallize. To prevent this, avoid stirring the jaggery once it starts melting. If crystallization does occur, add a tablespoon of water and continue cooking until the crystals dissolve.
Rolling Technique for Even Thickness
Rolling the mixture evenly is important for consistent pieces. Using parchment paper on both sides prevents sticking and makes rolling much easier.
Variations
Want to switch things up? Here are a few ideas:
Vegan Adaptation
Simply substitute the ghee with a vegan butter alternative or coconut oil.
Gluten-Free Option
This recipe is naturally gluten-free!
Spice Level Adjustment (Adding Cardamom or Ginger)
My aunt loves adding 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)
Traditionally, tilgul is made in large batches for Makar Sankranti and Pongal. It’s a wonderful way to share with friends and family!
Serving Suggestions
Tilgul is delicious on its own, but it’s also lovely served alongside a cup of hot chai or coffee. It’s a popular treat during festivals and celebrations, and it makes a thoughtful homemade gift.
Storage Instructions
Store the tilgul in an airtight container at room temperature. It should stay fresh for about a week, but honestly, it rarely lasts that long in my house!
FAQs
Let’s answer some common questions:
What is the best type of jaggery to use for this recipe?
Solid jaggery is best! It gives the tilgul the perfect texture.
Can I use powdered jaggery instead of solid jaggery?
You can, but it might make the tilgul a bit softer. You may need to cook the syrup for a longer time to achieve the right consistency.
How do I know when the syrup has reached the hard-crack stage without a thermometer?
The water test is your friend! Drop a tiny bit of syrup into cold water – it should harden and snap.
What if my sesame seeds aren’t roasting evenly?
Keep stirring constantly! And make sure your pan is evenly heated.
How long does this tilgul (sesame jaggery) stay fresh?
About a week in an airtight container, but it’s best enjoyed fresh!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
