Til Gud


Photo: chandna
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Ingredients

1 cup of sesame seeds
1 cup of roughly crushed/crumbled jaggery
1/2 cup of peanuts
1/2 teaspoon of green cardamom powder (freshly ground)
1 tablespoon of ghee
1/4 cup of water

Preparation

1
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.
2
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.
3
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.
4
Take the pan off the heat now and stir in the cardamom powder and the sesame seeds and peanuts mixture. Mix thoroughly.
5
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.
6
After they have cooled, the tilgud will acquire a yummy toffee-like texture. The tilgud will keep well for at least a few days in an air-tight container.

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Comments

Anonymous's picture
Anonymous
February 15, 2009

What is jaggery??

Kirsten's picture
Kirsten
February 15, 2009

I fell over this recipe, as 'til gud' literally means 'to God' in Danish (I'm from Denmark). I'm sure any god would like this! :-)

chandna's picture
chandna
November 19, 2009

Hi Kirsten, what an interesting coincidence. Thanks for sharing that :-)

Anonymous, jaggery is unrefined, dark brown sugar made from sugarcane juice or sometime from date palm juice.

About

A sweet that is very popular and traditional in the west Indian state of Maharashtra. But versions of this are made in other parts of the country too.

Yield:

1.0 servings

Added:

Thursday, December 10, 2009 - 1:37am

Creator:

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