Tilgul with Cardamom - Makar Sankranti Special

Tilgul is a traditional and beloved sweet made for Makar Sankranti, the festival that marks the transition of the sun into the zodiac sign of Capricorn. This vibrant festival is celebrated with great enthusiasm, especially in Maharashtra, where Tilgul holds a special place in the festivities. The sweet, made from sesame seeds (til) and jaggery (gul), is not only a treat for the taste buds but also a symbol of warmth, health, and prosperity for the coming year. The combination of sesame and jaggery provides a wholesome, nutritious snack packed with energy.

Ingredients:
•    Sesame seeds (til) – 1 cup
•    Jaggery (grated) – ¾ cup
•    Ghee – 1 tbsp (for greasing)
•    Water – 2 tbsp
•    Green Cardamom (crushed) – 4-5 pods (crush fresh Emperor Akbar Cardamom)
•    Cashews or almonds (optional, chopped) – 2 tbsp
•    Poppy seeds (optional, for rolling) – 2 tbsp

Instructions:
1.    Roast the Sesame Seeds:
In a dry pan, roast the sesame seeds on medium heat for about 4-5 minutes, stirring constantly. The seeds should turn golden brown and release a pleasant, nutty aroma. Be careful not to burn them. Once done, set them aside to cool.

2.    Prepare the Jaggery Syrup:
In another pan, combine the grated jaggery with 2 tablespoons of water. Heat it over medium flame, stirring occasionally, until the jaggery melts completely.
Once the jaggery has melted, increase the heat slightly and let the syrup boil for about 2-3 minutes. The syrup should thicken slightly. To check the consistency, drop a small amount of syrup into a bowl of cold water – it should form a soft, sticky ball when pressed.

3.    Add Green Cardamom and Nuts:
Once the jaggery syrup reaches the desired consistency, add the crushed Emperor Akbar Cardamom and the chopped cashews or almonds (if using). Stir to combine the spices and nuts into the syrup.

4.    Combine Sesame Seeds with Jaggery Syrup:
Now, add the roasted sesame seeds to the jaggery syrup. Stir gently to ensure that all the sesame seeds are coated with the syrup. The mixture should be sticky but well-combined.

5.    Shape the Tilgul:
Grease your hands with ghee to prevent the mixture from sticking to them. Take small portions of the sesame-jaggery mixture and roll them into small, bite-sized balls.
If you’d like, roll the balls in poppy seeds for an extra crunchy texture and added flavor.

6.    Cool and Set:
Allow the Tilgul balls to cool at room temperature for 15-20 minutes. As they cool, they will harden slightly and become easy to handle.

7.    Serve:
Once the Tilgul has cooled and set, it is ready to be served. Enjoy the delightful aroma and the rich, nutty sweetness of these traditional sweets with your family and friends.