Tag Archives: sesame

Til Gud

This surely won me some points with Shri !

For as long as I have known him, he has talked most fondly of tilgud, a Maharashtrian sweet that is traditionally prepared for “Makar Sankranti”, a harvest festival that is celebrated elsewhere in India too.

In Punjab, this is the festival they call lori and I have fond childhood memories of the bonfire that we always celebrated this festival with, and the gajak and revri that we munched as we sat around the fire in the winter cold.

This year, to mark these festivals (celebrated on consecutive days in January- Lori on the 13th and Sankrant on the 14th) I decided to try my hand at making tilgud for the first time ever, with pretty decent results.

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Tilgud

(this recipe is also onTil Gud on Foodista )

1 cup of sesame seeds

1 cup of roughly crushed/crumbled jaggery

1/2 cup of peanuts

1/2 tsp of green cardamom powder (freshly ground)

1 tbsp of ghee

1/4 cup of water

Roast the sesame seeds on medium heat until they are a medium brown color (don’t let them burn).Take them out in to a bowl.

Grind the peanuts without letting them become powdery fine. They should just break up into smallish bits and chunks. Mix these with the sesame seeds.

Heat the ghee in a pan and add the jaggery and the water. Heat the mixture in to a thick syrup till it reaches the stage where a drop of it put in to a bowl of cold water will retain it’s shape. This stage can take a while to reach so keep stirring the mixture every once in a while until then.

Take the pan off the heat now and stir in the cardamom powder and the sesame seeds and peanuts mixture. Mix thoroughly.

Cut through the mixture to make 4 equal parts, then apply some ghee on your hands and form equal sized balls (you should be able to make about 5 from each of those 4 portions). Place these on a plate that you would have greased with a little ghee already while the syrup cooked.

After they have cooled, the tilgud will acquire a yummy toffee-like texture. And in fact that is what Noor thought it was, when she tasted one of these laddoos !

The tilgud will keep well for at least a few days in an air-tight container.

A note from Lori/Sankrant, 2010 – I used peanut koot this year – which I typically add to salads and raita –  since I found I had run out of peanuts to grind as described above, but the laddoos taste just fine anyway.


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Filed under Desserts, Starters and Snacks

Noor’s Favorite Tilwale Aloo

Having just documented one of Indira’s favored foods, I feel this urge to be fair and record one of my younger baccha Noor’s favorites too, before I log off for the day.

Actually, we owe their Nanda Mami a big thank you for introducing us to this amazingly simple, but delicious food when she stayed with us for a few days 3 years ago.

It is very versatile, too.  I make this for us to eat with leftover-daal paranthas and raita, or sometimes as part of a first course, to go with a very french salad, when dinner is a more formal affair with guests at home.

And since I am always looking for ways to up the nutrition quotient- the til (sesame) delivers in that department.

A real winner in every way, then !

Tilwale Aloo

500 gms of baby potatoes

2-3 tbsp of sesame seeds

(I tend to add more as I love the crunchy taste)

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1/4 -1/3 tsp of turmeric powder

salt to taste

Juice of half a lemon

3 tbsp of sunflower oil

Boil and peel the potatoes. You can try and save time by by trying to find the pre-boiled,peeled baby potatoes available in some places.

In a frying pan, heat the oil (don’t wait till it starts to smoke, though) and add the mustard seeds. When they start to splutter, add the cumin seeds and as soon as these turns a darker brown (which releases their aroma) add the sesame seeds. Do take care not to let the cumin go black – IMO this neither looks nor tastes good .

Stir the sesame seeds periodically till they start to go a light brown, then add the turmeric, the potatoes, the salt, and toss everything together once. Remember not to let the sesame go too brown. This can make the taste almost bitter. Continue to turn the potatoes from time to time, over the next 5-7 minutes. Now add the lemon juice and cook the potatoes in this juice for another 5-7 minutes, till they liquid is all absorbed.

Take off the heat, and toss in some fresh, chopped coriander if you like.

This dish tastes best if it is prepared a couple of hours ahead of the meal, because this allows time for the ptatoes to really absorb the flavors.

Another thing – I find it works better to have squeezed the juice from the lemon into a bowl befor you start, ready to be used, rather than squeezing the lemon directly over the cooking pan. This latter way, there’s a risk of the seeds of the lemon falling in to the potatoes and then ending up in your mouth. Not good…

For  a  “hot” flavor, you could add some chopped green chillies (to taste) along with the mustard and cumin.

Anyway you make it, this dish tastes great !

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Filed under Easy One Pot Cooking, Everyday Subzis, Picnic Food, Salads, Starters and Snacks, Versatile Accompaniments