Tilwadi

Tilwadi is a sweet, healthy recipe which is made on the occasion of Makar Sankrant. It is made by using handful ingredients such as sesame seeds, jaggery, ghee and dry coconut. Til means sesame seeds and wadi literally means small square bars.

Makar Sankranti is celebrated on 14 January every year. It marks the termination of the Winter season and the beginning of a new harvest season .From the day of Makar Sankranti, the sun begins its northward journey or Uttarayan journey. Therefore, this festival is also known as Uttarayan ( summer solstice).

While my Mother in Law makes tilwadya my mother makes tilgul. And I make both?. Tilgul is slightly different than tilwadi. But I assure both are easy and equally delicious.

Growing up the haldi kunku cermony was the star attraction for Makar Sankrant. Haldi Kunku  gatherings begin after Makar Sankranti and continue up to around February month. People invite relatives, old and new friends for the occasion. They exchange Haldi and Kumkum as mark of happy marital life. There is also a haldi kunku vaan (gift)to everyone.

You can also check out another Maharashtrian delicacy made especially on Makar Sankrant– Til Poli (Gul Poli). It is flat bread made from whole wheat flour and has stuffing; which is primarily made from sesame seeds, jaggery and has hints of cardamom and nutmeg.

Tilwadi

Recipe by Samrudhi MaheshCourse: Dessert, SnacksCuisine: MaharashtrianDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

7

minutes

Total time

22

minutes

A traditional recipe which is a must on Makar Sankrant.

Ingredients

• 1 cup white sesame seeds

• 1/2 cup peanuts

• 1/4 cup shredded dry coconut

• 1 cup jaggery

• 1 tablespoon water

• 1 teaspoon ghee

• 1/2 teaspoon cardamom powder

• 1/4 teaspoon nutmeg powder

• ghee for greasing the plate

Directions

• In a pan on low- medium flame dry roast the sesame seeds until they are evenly roasted. Keep it aside to cool.
• In the same pan add the peanuts and dry roast it. Set aside to cool.
• Once the sesame seeds and groundnuts are cooled down, add the sesame seeds into the mixer and grind it into a coarse mixture. Grind the peanuts as well.
• In a bowl add sesame seeds powder, groundnut powder, grated coconut, cardamom powder and mix well.
• Apply ghee to a plate keep it ready.
• In a pan add the jaggery and let is melt. keep stirring it constantly. Into the jaggery add 1 tablespoon water and 1 teaspoon ghee and mix well.
• TEST FOR JAGGERY SYRUP DONENESS: In a small bowl add water and drop a small drop of jaggery syrup into it. If the drop of jaggery dissolves into the water then it is not yet done. Cook it for more 30 seconds and check again. If you are able to form a ball when you roll it between your fingers then the syrup is done. Switch off the flame.
• Add all dry ingredients to the syrup immediately and mix well.
• Spread this mix on the plate with ghee and pat it.
• Cut the wadis in 5 minutes. Remove and store the wadis after they cool in an hour.
• Store in an airtight container.

Notes

• Remember to cut the wadis when they are warm once it sets it will be difficult to slice them.

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