Tilgul My Recipebox:

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Author asini85 Servings 0 persons
Published August 24, 2007 Cooking Time (mins)
Main Ingredient jaggery Preparation Time mins


Recipe of Tilgul

Ingredient Name Quantity Unit
white sesame seeds  500 Grams
jaggery  250 Grams
dry shredded coconut  1/4 Cup
peanuts or chana dalia  1/4 Cup
cardamoms or rose essence   To Taste

1. Roast sesame seeds over medium heat. When they turn slight golden, remove. Roast shredded coconut till light brown. Roast peanuts.

2. Remove the skins of peanuts and crush them into small pieces. Or use chana dalia instead of peanuts.

3. In a clean heavy-bottomed, nonstick pan, heat jaggery over medium heat. Add 1 teaspoon ghee into it. After some time, it starts bubbling up and changes to light red. Pour sesame seeds, coconut, peanuts and cardamom powder immediately and mix well. This mixture is little sticky and thick.

4. Rub some ghee to the palm of your hands. When the mixture is still hot, take some in your palm. Roll into 1 inch diameter ball. If the mixture gets cold, heat again to make the rolling easier. Make all the ladoos and let them cool. They turn hard and crisp once cool.
Store in an airtight container.
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