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Til-Gul is an iconic sweet prepared during Makar Sankranti across Maharashtra and parts of India. The festival marks the harvest season and the transition of the sun into Capricorn (Makar Rashi). During this time, families exchange til-gul ladoos with the saying: “Tilgul ghya, goad goad bola” (Take this sweet, and speak sweetly).
The ladoos are made with roasted sesame seeds and melted jaggery, sometimes enriched with peanuts, coconut, or dry fruits. Sesame is a warming ingredient, rich in calcium and iron, while jaggery adds natural sweetness and provides energy during winter. The process is simple—roast sesame until nutty, melt jaggery into a syrup, and combine both to shape into ladoos.
These ladoos are not just festive treats but also nutritious snacks. They stay good for weeks, making them perfect for gifting or storing at home.
Roast sesame seeds.
In a dry pan, roast sesame seeds on medium heat until light golden and nutty. Set aside.
Roast peanuts & coconut (optional).
Dry roast peanuts, remove skin, and crush coarsely. Lightly roast coconut.
Melt jaggery.
In a pan, heat jaggery with 1 tsp ghee until it melts. Cook until it forms a soft syrup (check by dropping a bit into water – it should form a soft ball).
Mix.
Add roasted sesame, peanuts, coconut, and cardamom powder to the jaggery syrup. Mix quickly until well combined.
Shape ladoos.
Grease palms with ghee. While the mixture is still warm, roll into small round ladoos. Work fast before it hardens.
Cool & store.
Let them cool completely. Store in an airtight container.
Roast sesame on medium flame; burning makes them bitter.
Don’t overcook jaggery—if too hard, ladoos will be brittle.
Roll ladoos while the mix is warm; once it cools, shaping becomes difficult.
Add a spoon of water while melting jaggery to prevent it from sticking.
For extra crunch, add chopped almonds or cashews.
Yes. Traditional recipes use only sesame and jaggery, peanuts are optional.
Either the jaggery wasn’t cooked enough, or the mixture cooled too much before shaping. Reheat slightly and try again.
Yes. Black sesame adds a stronger nutty flavour and is also traditional in some regions.
They stay fresh for up to 2 weeks in an airtight container at room temperature.
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