Tilgul Vadi

Name: How to Make Tilgul Vadi | Easy & Delicious Tilgul Vadi Recipe
Total time: 20 min
Yield: 5
Cuisine: maharashtrian

#SLC
The festival of Makar Sankranti never gets completed without eating yummy “Tilgul Vadi”

prep time 20 Mins

cook time 25 Mins

chef Nilam Ghodke

Step 1

1) Rub some ghee on

Step 2

the plate or tray and set aside. Also, apply ghee to the back of a steel bowl or tumbler.

Step 3

2) Lightly toast the sesame seeds over a low flame, stirring continuously for up to 2 minutes. Switch off the flame once they

Step 4

start to splutter. Transfer to a plate and leave them to cool.

Step 5

3) Roast dry coconut.

Step 6

4) Coarsely grind the peanuts and toasted sesame seeds

Step 7

separately.

Step 8

5) Mix the ground peanuts, sesame

Step 9

seeds, cardamom powder and salt

Step 10

together.

Step 11

6) In a heavy-bottomed wide pan or over a medium flame, add the ghee followed by the

Step 12

jaggery and milk. Once the jaggery has fully melted, switch off the flame.

Step 13

7) Tip in the peanut and sesame mixture immediately and mix

Step 14

everything together.

Step 15

7) Transfer to the greased plate or

Step 16

tray and spread evenly with a spatula. Sprinkle the toasted coconut and press the warm mixture down with the help of

Step 17

the ghee coated steel bowl. Continue patting until the mixture spreads evenly.

Step 18

9) Using a knife, make deep evenly cut to form bite-sized squares.

Step 19

After cool down, remove a bite-sized square, known as a ‘vadi’. Transfer to an

Step 20

airtight container for longer shelf life.

Calories 106 Kcal

Total Fat 6 g

Carbs 13 g

Protein 2.4 g

ESSENTIAL ITEMS

1 cup whole peanuts(roasted, then peeled)

1 cup whole sesame seeds (unhulled preferred)

2 cup grated jaggery

1 tbsp cardamom powder

2 tsp milk

2 tsp ghee

2 tsp dry coconut (grated)

pinch salt (optional)

Ghee

Recipe by:

Nilam Ghodke

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Sugar Free