This year I had planned on preparing recipes for special occasions, like festivals, ahead of time. But old habits die hard and here I am posting this Makar Sankranti Speical, tilgul vadi recipe after half the day is over. Two days back on a Sunday, it suddenly struck me that I had not made the tilgul vadi that I had planned for this Sankranti.
Also, Kalpesh is available to click snaps only on weekends. So what followed was a mad rush to look up the recipes and assemble the ingredients. Luckily the recipe is super simple and I had all the ingredients at home.
We Maharashtrians exchange tilgul ladoos on Makar Sankranti day and greet each other by saying “Tilgul kha, goad goad bola.” As the name suggests these tilgul ladoos are made using sesame seeds and jaggery. I decided to make tilgul vadis instead of ladoos are they easier to eat than ladoos because ladoos tend to be a bit hard to chew, especially if they’ve been made using chikki jaggery. Also, vadis are easier to make. 😉
Most recipes I saw had used chikki jaggery but I used regular organic jaggery. Mom said using the chikki jaggery makes the vadis hard; I took her word for it. My vadis turned out a bit brittle but Devansh and Kalpesh liked them. Well Devansh liked them on Sunday, when I made them. Today, on a Tuesday, he wasn’t too keen. But that’s how toddlers are, unpredictable. I hope you and your kiddos like these tilgul vadis. Tilgul kha, goad goad bola. 🙂