Sankranti is around the corner and we can easily see packets of TilGul Ladoo in the market. Til is sesame and Gul is jaggery in Maharashtra. In fact, these small ladoos and an old saying are very famous in Maharashtra “tilgul ghya god god bola “which literally means “take Tilgul and talk sweetly”. I think this is how all the festivities should be celebrated. Eat good food, talk good and make connections.
The festivities associated with Makar Sankranti are known by various names such as Lohri by north Indian Hindus and Sikhs, Sukarat in central India, Bhogali Bihu by Assamese Hindus, and Pongal by Tamil and other south Indian Hindus.
| Ingredients | Quantity |
| Sesame Seeds | 1 cup |
| Jaggery (Sugar) | 1 cup |
| Ghee or Clarified Butter | 3 tbsp |
| Powdered Cardamom | 8 pods |
| Water | ½ cup |
How to cook cook cook!
Heat a pan and dry roast the sesame seeds till they get a little brown or pale white colour.
- Put the jaggery (sugar) and water in another pan and melt till they become thick syrup or when they come to soft ball stage.
- Once your syrup is ready, toss in roasted sesame seeds, ghee, and cardamom powder. Mix all these ingredients well and take your pan off the heat.
- Let the mixture cool a bit (hot enough to handle), grease your palms and make small round sized ladoo.
- You can also flatten it into a pan to give a cookie shape.
Note:
1. Feel free to add your favourite nuts and khoya.
2. These ladoos can last for 15-20 days or maybe more if you keep them in an airtight container.
