Til Sankri (Tilgul)

Til Sankari is a sweet snack that is perfect with some tea or to serve as a munchie. Sesame Seeds give a wonderful depth while the peanuts add texture to this gorgeous bites of sweetness. Tilgul is distributed and exchanged during Sankranti, an Indian festival especially in the State of Maharastra. We thank Pinal for sharing this awesome recipe with all of us. This is also known as Til Sukhadi or Tul Sukhadi.

Prep Time: 10 min
Cook Time: 10 min
Cooling Time: 30 min

Ingredients:

Sesame seeds – 1 cup, dry roasted
Jaggery (gud) – 3/4 cup, crumbled
Clarified Butter (Ghee) – 1 tbsp
Roasted Peanuts – 1/2 cup, roughly crushed
Cardamon Seeds – 1/4 tsp, powdered
Milk – 2 tsp

Method:

1. In a pan, add Clarified Butter and heat on medium heat.
2. Add in Jaggery and stir continuously till it melts and starts to bubble.
3. Add the milk and mix, take the pan off the flame and allow it to cool for just a couple of minutes.
4. Add Cardamon Powder, Peanuts and Sesame Seeds to the Jaggery and mix very well.
5. Grease a tray or line it with Parchment or Wax Paper and transfer the mixture into it.
6. Press the mixture down making sure it is of even thickness.
7. Cut and make squares or diamond shapes with a sharp knife or a spatula.
8. Allow it to cool and harden.
9. Once it is hard it will easily snap and the pieces can be separated.
10. Store at room temperature in an air-tight container.
11. Serve at room-temperature as well.

To make Tilgul Ladoos:

1. Follow the steps mentioned above and allow the mixture to cool after the Peanuts, Sesame Seeds have been mixed it.
2. Grease the palms with some ghee and take a little mixture and form ladoos.
3. Set on a greased thali/plate and allow them to harden.

66 thoughts on “Til Sankri (Tilgul)

  1. hi Anuja and hetal i treid this now it just took 20 mins to prepare wow its so easy and nutrious … thanks a lot .. this will be my surprise to my husband who has sweet tooth when he returns back from office to home … yay hope he enjoys and wil let u know about it … thanks amillion … luv you both

  2. Hi Anuja and Hetal,
    I have a query, There are different varieties of Sesame seeds(White, Brown and Black). Both of you have mentioned to roast the sesame seeds to get that brown color.Did u use the white sesame seeds n roasted it? Or Can we simply use the brown sesame seeds? Will that yield the same taste? Sorry if this is a too kiddish question, Am Still a amateur..

    1. Hi Sandy,
      Well, we usually use the white, which is the most common of the 3, the most inexpensive and mostly the one used in Indian cuisine.
      Brown and Black Sesame Seeds are not hulled whereas the white are. Taste wise the brown and the black ones have a more nutty flavor and have a lot more health benefits but that does also make them more expensive. Roasting the sesame seeds help bring out and intensify the flavor even more so whether you use white, brown or black, roasting is always a good idea.
      Hope that helps πŸ™‚

      1. Thank you so Anuja. I will try this sweet with white sesame seeds.
        Between, I am from south India and we always use Brown sesame seeds especially when we make Ennai Kathrikai Kara Kozambu (spicy brinjal curry) (Have u heard of it?)
        I would say Its the yummiest curry of what my mom makes ( My Mum Roasts the Brown sesame seeds, Powders it and adds it to the gravy just before switching off the flame). Hmmmm Out of the world!!! Missing it.

  3. Hi

    I just made this.. But it not work out.. I followed the recipe video exactly and also the measurements.. First of all when I added til and peanuts, it felt like the jaggery was not enough to coat all the til and peanuts.. So whatever couldn’t get coated with jaggery I left it in the pan and tried to set the whatever was coated.. It did not get set.. Its crumbly like a til and peanut chura…where did I go wrong.

  4. Hi Anuja & Hetal,
    it didnt work out, after spreading on wax paper tray n cooling for then 1/2 hours, it wasnt set.
    what can i do? do i add more of any of the items to in to a tray?

  5. hey y did u skip my query do u think its not important to answer this well i thought u r kind enough to help out as i was waiting impatiently.anyways seems quiet busy.

    1. Hi Vidhya,

      Sorry, we did somehow miss it πŸ™

      1 cup of Jaggery will be approx 225 gm…unfortunately don’t know the ml amount…
      Hope that helps πŸ™‚

  6. Hi Ladies,

    I am unable to open up this video. I have tried several times, please see if everything is OK from your side. I was able to see other recipes though.

    Thank you.

  7. Hi Hetal & Anuja,

    I have my kid’s birthday coming up in few days. I need your suggestion in this. I am thinking of following items in menu. Please suggest me if it needs any change.
    Fisrt Cake,Puff,Chips. For dinner, Gobi manchurian, Chapati, Paneer tikka masala, aloo gobi masala, veg-pulav-raita,rice & sambhar. Desert Jamoon,Rasmalai. Is this menu ok? I need ur opinion please.

    1. Hi Preeti,

      The best way to start menu planning is to choose a theme (north Indian/ South Indian/Mexican etc.)

      We noticed that you have a combination of North and South, pick one and go with that.

      Let’s start with the dessert first πŸ˜‰
      Have one of the desserts – either Gulab Jamun or the Ras Malai because you cake as well…
      For Appetizers : Cake, Puffs and Chips are great πŸ™‚
      For Dinner: There are 2 Gobi items, we suggest you keep one – skip the Manchurian as it is a dish that is best made and served right away…
      There are 2 rice dishes, again, pick one and that will determine whether you will need Sambar or another type of Daal.

      Happy Birthday to the little one and have fun πŸ™‚

  8. Thanks for the wonderful recipe. Can you please tell me where you bought the wooden roti/garlic press? Thanks.

  9. Just FYI- Sesame and jaggery both cause a lot of heat. So this is definitely a winter snack not mid-summer. It’s most often made in mid-Jan (Sankranti) in India. Great recipe, nonetheless.

    1. why cant you on ur own try to do something ! how rude you are on your comments with hetal and anuja !
      more than anything you need to dam appreciate their effort ! they are here to help but dont order them to do something for you right away !
      finding out how many gram of 1 cup you can also do on your own, such a babysitting question !

    1. Hi Alka,
      Food Processor will only chop and not make a fine paste. If you want to make a fine paste, you will need a blender.
      Food Processor – Black & Decker Power Pro II
      Blender – Cuisinart
      Hope that helps πŸ™‚

  10. The jaggery i get here in indian store is not pure and it has got lots of sand in it. Is there a way to filter the jaggery and make this recipe? I really want to make it with jaggery instead of sugar.

      1. Hi Geetha,
        Sorry, we did not get a chance to answer your question earlier. We were trying to come up with a solution for you but looking like you will have to liquidate the jaggery to get the dirt and stones out. Add very little water to the jaggery and melt and strain it. So for this recipe, you can allow the jaggery to solidify and then use it as needed.
        Hope that helps πŸ™‚

  11. Hi

    I LOVE all your recipes, and this looks like a nice easy sweet recipe to try… What is gud/jaggary? Is there a replacement ingrediant?

    Thanks!

    1. Hi Monique,
      Jaggery “is a traditional unrefined non-centrifugal sugar. It is a concentrated product of Sugar Cane juice” – Wiki
      It is available at Indian grocery stores and at times at Whole Foods and Central Market as well.
      We have viewers who have said to have substituted Jaggery with Brown Sugar, personally, we have not tried it.

  12. Hi,
    I had tried this a few weeks ago. But it did not work out well. The mixture hardened up and was falling apart when I tried to make balls. I had to food process it to make a coarsely ground mixture so that we could eat it like til-kutaa.

    Now I am happy to see your version and feel more confident to try it again as per your recipe. I am sure it will go right this time as you people hardly go wrong anywhere. I will let you know how it came out once I have tried it tomorrow.

    Thanks to all three of you – Hetal, Anuja & Pinal.

  13. hi hetal and anuja,

    wow,
    i was waiting for this recipe and vedio from u..as this is my favrt. sweet..but some how i was not sure how to make..tx a lot.
    have a nice day
    nisha patel
    [london]

  14. Hey…Pinal..thanks for this yummy yummy recipe! I know that gal..have seen her comments so often in ur site.
    Anuja di,

    Is this that ” yellu urundai “..the ones we get in tamil nadu? Ask you DH and tell. Yellu as in Sesame seeds and uraundai as in balls.

    Just wanted to know since i and my dh love this. πŸ™‚

    Thanks in advance.

  15. Hey There,
    It seems there is some problem with this video.I can open all other video’s except this one.
    Nice work, you two are really great presenters.Keep up the good work!

    1. Hi there,
      We have checked again…will have to mention it to our technical folks on Monday. Please hop over to our YouTube channel if it still does not work for you!

    2. Hey Anuja,
      It seems that same problem is occuring on the youtube channel too.I tried it there too but it seem video freezes at one particular place after , crumbled jaggery( ingridients..)I got hold of this recipe after a long time so, kind of eager to see it:-)
      you and Hetal are awesome presenters and very lively personalties.
      Wish you very best and keep up the good work.
      I found you guys recently and Am I glad for this discovery!!

      Aprajita
      Mississagua,On Canada

  16. Hi Hetal & Anuja

    Thanks for sharing the nice recipe.
    I want to know how to prepare ” peanut chakki “.
    by watching the video i got an idea of making chakkis but i
    want to know the quantity of gud and peanut.
    i think milk and ghee having same quantity.
    thanks in advance.

    with regards
    Yg

  17. Hi Hetal, Anuja,
    I like this recipe…. i will try soon.
    Is Til Sankri and Til chikki are same? coz i know for making Til Chikki we have cook gud to that point so it don’t over cook or under cook, and then spread it in a flat surface and roll as much as thin we want.
    Let me know please….

    Bela

  18. Hi guys,,
    what a great recipe,,,My aunt told me to put pinch of eno to keep it soft??but i will try it this way,
    Thanks again

    Your big fan

  19. Hi Anuja and Hetal,
    I have tried this before, but always ended up with a very chewy tilgul. I like it brittle. Can you suggest how I can make it that way? Is it by making a 2 thread consistency? I’ll try your recipe also. Thanks.

  20. Hi,
    Great recipe. Just a suggestion, u culd also use sugar instead of jaggery.

    Keep up the good work !!

    Jayashree

    1. Hi there,
      Over the course of the years we have bought different ones (some good and some bad) and have Wilton, Food Network, Sara Lee etc but have to say that Food Network ones are the best and pretty economical as well. πŸ™‚

  21. Dear Hetal & Anuja,

    I love all your recipes and I have tried many of them. Would you please post a recipe for god papdi.

    Thanks πŸ™‚

  22. hi , very nice recipe …..love it…..

    can i use aluminum foil instead of wax paper for set up…?

    ty again…

      1. thanks anuja its working and must say very good receipe better and easy than our receipe of Bihar,(U.P) going to try out soon

        thks keep posting such gud receipes.
        CANADA TORONTO.

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