Tilachi Vadi- A Makar Sankranti Special Sweet!

 

Step by step, easy, super quick and goof proof recipe for the sweet Tilachi Vadi!

#Quick and #easy #recipe#Tilachi Vadi, #tilgul with #jaggery #sesame seeds in #America for #Makar #Sankrant or #Sankranthi
Tilachi Vadi , especially for Makar Sankrant!

Food and festivals have always gone hand in hand for me and I have often wondered why specific foods are eaten during a particular festival.

For Makar Sankrant festival, foods are made with sesame seeds and jaggery. Tilachi vadi or Tilgul is one of the popular sweets distributed among friends at such time. Til is sesame seeds and gul is jaggery. According to Ayurveda, sesame seeds and jaggery generate heat in our bodies in the winter and also help restore energy and vigor. That explains its importance during Makar Sankrant festival. In Maharashtra,India, people exchange Tilgul saying, “Tilgul Ghya goad bola” to mean “Let’s forget any misgivings of the past and become good friends”

Makar Sankrant is celebrated in various forms all across India, on January 14th. It marks the sun’s travel to Makar (Capricorn) zodiac, which means days start getting longer! Yay! Knowing that and having my Tilachi Vadi, I can brace myself for the winter ahead here.

Special jaggery called chikkicha gul is used to make the hard and crunchy sesame chikkis and laddoos, which is not available in our neck of the woods. Sugar can be used instead but I prefer the authentic taste of jaggery. Plus I absolutely love the softer texture and the flavors of the roasted coconut flakes, peanuts and sesame seeds that are combined in this Til Vadi!

This goof proof recipe using the jaggery available here in America, is an absolute treat! Dry roast the sesame seeds, dry coconut and peanuts on low heat for optimal flavor. The most important thing to remember is that you have to have all your ingredients lined up, as you have to be super quick once that jaggery melts. Also have a greased tray ready. I used a non-stick baking mat, so did not use any ghee to grease.

Here is a step by step by step-

#Quick and #easy #recipe#Tilachi Vadi, #tilgul with #jaggery #sesame seeds in #America for #Makar #Sankrant or #Sankranthi
Step by Step photos of the goof proof Tilachi Vadi. Just be sure to have the ingredients lined up before you start for this super quick recipe! My pictures had to be taken in a hurry too 🙂

Step 1- Let the jaggery melt on low heat with the water. Once all the jaggery has melted, stir in the ghee and as soon as you see tiny bubbles appearing in the jaggery mixture, shut off the heat.

Step 2- Add the sesame seed, coconut and peanut mixture and stir quickly to combine.

Step 3- Pour the mixture on to the greased tray. Pat with a stainless steel spatula or the back of a spoon to flatten. Sprinkle the dry shredded coconut, if using and pat again so they adhere to the surface.

Step 4- Make the cuts in the mixture, cutting into squares or diamond shapes and let cool for a minimum of 15 minutes. You can separate the Til Vadis when cool.

Tilachi Vadi

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients-

For the jaggery syrup-

  • ¾ cup Kolhapur jaggery, cut into small pieces
  • 1 ½ tablespoons water
  • ½ teaspoon ghee

For the sesame mixture, combine together-

  • ½ cup sesame seeds, roasted and blitzed in a food processor or dry grinder (measured after blitzing)
  • ¼ cup shredded dry coconut, roasted and blitzed
  • ¼ cup roasted peanuts, blitzed
  • ¼ teaspoon cardamom powder
  • 1/8 teaspoon nutmeg powder
  • A tiny pinch of salt

For greasing the plate-

  • ½ teaspoon ghee

For garnish-

  • 2 teaspoons dry shredded coconut (optional)

To make the Til Vadi-

  1. Combine the jaggery and the water and heat over low heat until all the jaggery melts evenly. Add the ½ teaspoon ghee and stir until it is combined. As soon as you see tiny bubbles in the jaggery syrup, take it off the heat. Remember that step 2 and 3 have to be done very quickly before the mixture cools.
  2. Add the combined sesame seed mixture and stir  to combine.
  3. Pour the mixture onto the greased tray, flatten it with the help of a stainless steel spatula or the back of a stainless steel spoon. Sprinkle the dry shredded coconut, if using, and pat again to desired thickness.
  4. Make cuts in the mixture. Let it cool. Separate into Til Vadis after 15 minutes. Store in a dry, covered container.

Enjoy! Tilgul ghya goad bola. I hope our bond of friendship grows stronger this Makar Sankrant! I am taking my Tilachi Vadi to Fiesta Friday hosted by the ever gracious, Angie and her  amazing co-hosts  Jhuls and Mr Fitz.

Love,

Sandhya

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37 Comments Add yours

  1. OldCountryGirl says:

    I imagine that this must be delicious! I love the seeds and nuts in it!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much. Yes it is addictive:)

      Like

  2. ahandful4u says:

    This looks delicious. No jaggery in my kitchen. You mention subbing sugar, brown or white? Or might palm sugar may be closer to the real thing?

    Liked by 1 person

    1. Sandhya says:

      Palm sugar will be the closest.

      Like

      1. ahandful4u says:

        Okay, thanks!

        Liked by 1 person

    2. Sandhya says:

      I have seen caked palm sugar that looks just like jaggery. I am not sure of the sweetness compared to jaggery which is made from sugar cane. If it is not as sweet, you may use 1 cup of the palm sugar instead of 3/4 cups. The result will be delicious either way:)

      Like

  3. Antonia says:

    I love the flavor combinations Sandhya! It looks so yummy!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Antonia!

      Liked by 1 person

  4. It looks simple to make – so the kolhapur jaggery is available in the US? I am still looking for good Asian shops in Minneapolis and I hope I will find it.

    Liked by 1 person

    1. and thank you for sharing another great recipe!!

      Like

    2. Sandhya says:

      Hi Indah! Hope you are enjoying the cold in Minneapolis. the Kolhapur jaggery is available in the Indian stores in the Boston area but any jaggery should work as long as it looks fresh and not too dark and hard.Hope you like the Til Vadi as much as I do!

      Liked by 1 person

  5. Loretta says:

    I don’t think I’ve heard of this sweet Sandhya, but whatever it is, it does look wonderful and I’m sure the taste is just as awesome! Anything with jaggery in it has to be great right? Congrats again on making FF’s list for some amazing selections. Yours definitely deserved attention!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much dear Loretta! This sweet is a huge favorite and i have made 3 batches already….and guess who has eaten most of it?
      Thanks for your kind words about my FF entry! btw, I have offered to help co-host but am a total novice.

      Liked by 1 person

      1. Loretta says:

        Oh great Sandhya, co-hosting is a great way to meet other folks, once you co-host, you’ll be ready to volunteer again and again :).

        Like

  6. Hilda says:

    Your recipes often make me want to get up, head into the kitchen and make it straight away. However, at this late hour, sanity is prevailing and I will just mail this link to my recipe box for another day. But I will make it.

    Liked by 1 person

    1. Sandhya says:

      Thank you so much for those sweet words, Hilda! I am crazy about these Til Vadis and have made 3 batches already. there goes my resolve to lose weight:)
      I get so inspired by your recipes as well, so I know exactly what you mean!

      Like

  7. Jhuls says:

    Such a wonderful treat to bring to this week’s Fiesta Friday. I am thinking if I could take more of these while I roam around the table to see other’s goodies. 😀 Thank you for sharing these sweets and for coming to 2016’s first FF. Have a lovely weekend & enjoy FF. 🙂 xx

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Jhuls! please take as many of the Til Vadis as you like. I like them so much, I made 3 batches already:)

      Like

  8. Every makar sankranti I miss all the tilgul from my Maharashtrian friends and neighbours! I have never made the laadu or vadi at home, but I am very inspired to try 😀 They look so good Sandhya!

    Liked by 1 person

    1. Sandhya says:

      Naina, this is a very easy recipe for a pro like you! The laadu need the special chikkicha gul for being crunchy but the soft vadis can be made I love them very much and made 3 batches already:) I hope you like them too.

      Like

      1. I couldn’t resist and made it 😀 I think I didnt cook the jaggery enough, so it was soft and wouldnt harden, but we didnt mind, tasted wonderful, the little one is totally addicted 🙂 Thank you!

        Liked by 1 person

      2. Sandhya says:

        Naina, so glad to know your little one liked the taste too. I am addicted to them myself…made and ate 3 batches so far 🙂

        Like

  9. Looks absolutely yummy!! I used to love eating this 🙂 Most of my colleagues would get it for us 🙂

    Liked by 1 person

    1. Sandhya says:

      Thanks Freda! It is so easy to make too,

      Liked by 1 person

  10. I love this til and gur panjiri..

    Like

  11. Mr Fitz says:

    very interesting! thanks for sharing at fiesta friday 101

    Liked by 1 person

    1. Sandhya says:

      Thank you so much!

      Liked by 1 person

  12. Jui says:

    Hi Sandhya

    I am so eager to try this one. Just a quick question … It is a kind of silly question …if I want to experiment and substitute sunflower seeds for til ….do you think it might work?please let me know your thoughts
    Thank you
    Jui

    Like

    1. Sandhya says:

      Hi Jui, In my opinion, Sunflower seeds are much bigger in size than sesame seeds so may need more of the jaggery syrup but crushed sunflower seeds may work with the same measurements. I have another sesame laddu recipe coming tomorrow which you may like too.

      Like

  13. Wooooow it’s outstanding and tempting tooo

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Linda!

      Like

  14. Pradnya says:

    Sandhya, the recipe is great! It came out a little too sweet but that depends on the gul I suppose. Abha and I had fun making it!

    Liked by 1 person

    1. Sandhya says:

      Thanks for letting me know Pradnya. I am glad you and Abha loved making it together.
      Yes the sweetness depend on the gul, that is why I wrote that I used the Kolhapur gul. Can you believe that the gul in my recipe is almost half of that in the traditional recipes? If we reduce the amount further, the mixture may not come together as a vadi.
      Thanks for your feedback.

      Like

  15. archana says:

    I jst made the vadi using sugar(3 bowl of sesame powdr,1.5 cups groundnut powdr mixed to 3 cup sugar + 1.5 cup water sugar syrup boiled for 5 min aftr first bubbles appeared.my vadi hasnt solidified?Help me plz

    Like

    1. Sandhya says:

      Archana, you had way too much water in the syrup. A couple of tablespoons of water is enough. So I am assuming your syrup consistency was not right.

      Like

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