Tilgulache Ladoo

’Tilgul’ is made with Til

    35 minutes
    45 minutes
    35 small sized Ladoos
  • CUISINE: Maharashtrian
  • COURSE: Mithais (Indian Sweets)

In Maharashtra, the delicacy called ’Tilgul’ is made with Til – white sesame seeds and Gul – Jaggery and people share this traditional sweet with each other exchanging these words “Tilgul ghya god god bola’ which means have this tilgul and exchange sweet words. Makar Sankranti occurs during winter, sesame is good for health if consumed in this season.

Ingredients and Quantity

  • White sesame seeds- 250 gm.
  • Jaggery which is used for preparing chikki- 250gm.
  • Dry roasted, skinned and crushed peanuts- ½ cup
  • Dry coconut, grated- ½ cup
  • Cashew nuts, broken, dry roasted- 1/4th cup
  • Chana Dal, dry roasted- 1/4th cup
  • Pure Ghee- 02 tbsp.
  • Green Cardamom Powder- 01 tsp


  1. Dry roast sesame seeds in a non-stick pan till it is light golden brown in colour and keep it aside to cool.
  2. In another non-stick pan, dry roast grated dry coconut for 05 minutes and keep it aside to cool.
  3. Take chikki jaggery in a pan and start boiling it on a slow flame.
  4. Now add 01 tbsp. of pure ghee to the mixture and keep stirring it.
  5. Now add roasted sesame, crushed peanuts, grated and roasted coconut, roasted cashew nuts, chana dal, cardamom powder and mix well.

For the Ladoos

  1. Make the ladoos while the mixture is still hot / warm.
  2. Grease your palms with little ghee
  3. Make small round shaped ladoo, If the mixture becomes too hard while making ladoos, re-heat the same

Chef Tips

  1. In order to test whether the jaggery has boiled enough, take water in a cup and put a drop of boiled jaggery in it. Allow it to cool. If it forms a soft ball, then it is ready for the preparation of ladoos
  2. You may consume immediately or store the ladoos in an air-tight container for 10 to 12 days.