Tilgul Recipe

Makarsankranti may be known for the kites flying competitions across India, but it also hints towards the significant climatic change in country’s weather. The chilly winds blowing from Himalayan ranges bring more cold waves during the month of January and February.

So, what can we do to counter this cold weather?

Well, we can simply make our traditional Tilgul ladoos and enjoy the winter!

The ladoo or vadi, prepared with Sesame seeds (Til), Peanuts & Jaggery, is a great source of vital nutrients to our body. It is also good for children’s health, as they might find it difficult to cope up with drastic climate changes.

Although Tilgul is a Maharashtrian delicacy, its sweet taste and nutritional benefits have greatly helped it transcend all the borders. In case you live outside India, some professional sweets makers also export these ladoos to foreign countries if ordered early.

Personally, I love the homemade Tilgul ladoos because you can make them in large quantity and eat whenever you want. They do last for two months (may be more) without any issue if you store properly in the air tight containers.

The ingredients used in this recipe are easily available in any Indian grocery store at affordable prices, which makes it even more convenient to prepare at home.

Alright, let’s get started with the recipe now! Are you ready?

Total Time – 50 mins

Ingredients –

  • Sesame Seeds – 300 gm
  • Roasted Peanuts – 1/2 cup, chopped into halves
  • Jaggery – 1 cup/ 250 gm (Chikki Gul)
  • Cardamom Powder – 2 teaspoon
  • Ghee – 1 tablespoon

Instructions – 

1. Heat a kadai on medium flame and roast the sesame seeds in it for just two minutes. When the seeds change their color to light brown, take them out in a bowl and keep aside for cooling down.

2. Now, add ghee in the same kadai and heat it for a minute or so.

3. If the ghee is hot enough, slowly add the jaggery pieces into the kadai. Keep stirring till they melt down and wait for the caramel like consistency.

4. Add the cardamom powder, roasted peanuts and sesame seeds in it. Mix well and keep stirring the mixture for 6-8 minutes on low flame.

5. Once the hot mixture shows the sign of becoming thick, turn off the flame and use it as per your requirement.

Done! Your ‘Tilgul mix’ is ready.

You can directly use this mixture to make Tilgul ladoo or vadi. Please check the following instructions to prepare these delicacies.

How to make Tilgul Vadi :

Fortunately, the Tilgul vadi process is far more easier and safer than the ladoo making process.

In order to make quick vadis, you will have to pour the semi-thick & warm Tilgul mix in a normal greased plate or mithai maker plate. Spread it evenly using spatula.

Let it cool down on room temperature for a couple of minutes. Now, use a cutter or knife to give the barfi-like shape. Cool it more and wait till you get nice and crunchy vadis. Store them in an air tight container.

Enjoy this Tilgul vadi with your hot cup of evening tea or coffee.

Note:- If you keep fast during this day, check my complete list of Vrat Recipes.

How to make Tilgul Ladoo :

Okay! The ladoo making part is quite tricky one, and you will have to be a little bit careful while shaping them.

Read these two important tips before we can go ahead with the ladoo making technique.

Tip #1 – Always use warm mixture to shape the ladoos. It will help you make them quicker.

Tip #2 – Grease your palms thoroughly before placing the mixture on them. The ghee/oil will act as a lubricant for the sensitive skin and will prevent the hot mixture from sticking in your hands.


Get some warm mixture (as prepared above) in your greased palm using a regular tablespoon. Start shaping it in round ladoo form.

Once the ladoo is formed, keep it aside in a plate and follow the same procedure for next batch. Store them appropriately.


The only problem you would face while making these ladoos is the solidification of mixture.

When the ladoo mix begins to cool down in room temperature, it slowly turns into solid state. This means, you will not be able to shape them properly.

So, here’s what you can do to fix this problem.


Heat the same mixture again on low flame for few minutes and take out as soon as it melts. Now, you can easily follow the aforementioned method to prepare the ladoos.

Please note that the timing factor will always be crucial in making the perfect Tilgul ladoos at home. You will have to be a bit quick to get that desired perfection.

Also, please make sure that the mixture is warm enough. If you heat it on high flame, you might find it difficult to put in on your palms. So, be careful while handling it with bare hands. Keep some cool water ready near preparation place so that it can be used whenever you can’t tolerate the heat.

That’s it folks!

I hope you have learned the perfect way of making Tilgul ladoo and vadi. If you have any questions or suggestions regarding this recipe, please drop a comment below.

Happy Makarsankranti!

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