Tilgul ladoo
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Sesame and jaggery sweets shared on Makar Sankranti with a promise to speak sweetly.
Region: Maharashtra (and across India at Makar Sankranti)Occasion: Makar SankrantiTime: 25 minServes: About 15 ladoosVegetarian
Ingredients
- 1 cup white sesame seeds (til)
- ¾ cup grated jaggery
- 1 tbsp ghee
- ¼ cup roasted peanuts, crushed (optional)
- ¼ tsp cardamom powder
Method
- Dry-roast the sesame on low heat until it crackles and turns light golden. Let it cool.
- Melt the jaggery with the ghee on low heat. Cook until a drop in cold water forms a soft ball.
- Turn off the heat and quickly mix in the sesame, peanuts and cardamom.
- With greased palms, shape small ladoos while the mixture is warm.
History
Sesame and jaggery sweets are made across India at Makar Sankranti: tilgul in Maharashtra, til laddu in the north and ellu bella in Karnataka.
Significance
In Maharashtra people exchange tilgul saying 'Tilgul ghya, goad goad bola': take tilgul and speak sweetly. Sesame and jaggery give warmth in winter.