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. 🙂
Tilgul Vadi Recipe - Sesame Seeds and Jaggery Fudge
- 1 cup grated jaggery
- 3/4th cup sesame seeds
- 1/4th cup powdered peanuts roasted
- 1/2 tsp cardamom powder
- 2 tbsp homemade ghee clarified butter
- Grease a big (dinner plate) flat plate or two small (quarter) plates with some ghee and keep them aside.
- Roast sesame seeds on medium heat for 4-5 minutes while stirring them continuously to prevent them from getting burnt. When done, set them aside in a plate.
- Heat a pan, add ghee, and then add jaggery. (You can use chikki jaggery instead of the regular one but that'll cause the vadis to harden. So if you are making these vadis for toddlers use regular jaggery. I used regular organic jaggery.)
- Cook the jaggery on low flame till it melts and starts to froth. This should take around 2-3 minutes. Keep stirring to ensure that the jaggery doesn't get burnt. Turn off heat when done.
- Add roasted sesame seeds, peanuts' powder, and cardamom powder in the jaggery, and mix well.
- Transfer the mixture onto the greased plate and flatten it using the bottom of a bowl. (Grease the surface of the bowl using some ghee so that the mixture doesn't stick to it.)
- Use a knife to mark the mixture in square shapes. (Just make the markings don't separate the pieces till the mixture sets properly.)
- Allow the mixture to set for at least 30-40 minutes.
- Cover the plate with another plate and flip it over so that the pieces get transferred onto the other plate.