Tilgul is an Indian candy made with sesame seeds, coconut, ground peanuts, jaggery, and ghee. It is traditionally shared during the Makar Sankranti festival, which marks the start of the harvest season. The candy has a crunchy texture and is believed to have spiritual significance.
Tilgul is an Indian candy made with sesame seeds and other ingredients traditionally shared on the eve of Makar Sankranti, a January 14 festival that marks the start of the harvest season. Indians offer tilgul to family, friends and neighbors by saying: “Tilgul ghiya goad goad bola”, which loosely translates, means “Eat this tilgul and share sweet words”. Also called the Kite Festival, Makar Sankranti is one of the few Indian events celebrated on a particular day of the year.
Sesame seeds are a common herb during many Indian festivals and give the taste a crunchy texture. The seeds are toasted in a hot pan over low heat until golden brown. Coconut and ground peanuts are also sautéed separately to form tilgul. A form of sugar, called jaggery, is melted before ghee is added.
Jaggery comes from the concentrated juice of unrefined sugar cane with molasses still intact. It can also be made from the sap of date palms, coconut palms, and sago palms. This dark brown sweetener tastes similar to brown sugar but retains iron, vitamins and minerals.
Ghee is clarified butter free from solid milk particles and water. Cooks use this fat as a common ingredient in many recipes in Asia and India. The yogurt curd butter is heated and stirred constantly until the water evaporates. The ghee is then strained through a muslin cloth to remove any remaining sediment. It can be made with cow, goat, sheep or buffalo milk.
Indian cooks grease their hands with ghee to form tilgul balls. The mixture sets quickly and may require reheating when making this candy. The combination of ingredients leaves a distinct aftertaste when eating this crunchy treat.
Sesame seeds thrive in warm climates and add a nutty flavor to many foods. The black, red, or yellow seeds commonly appear on breads, but can also be added to stir-fried vegetables or pasta dishes. A spread containing sesame seeds can be made with mayonnaise and used with tuna or poultry. In India, these seeds are a staple for making tilgul and gravies.
Tilgul served during the Makar Sankranti festival, marked by the sun leaving the Tropic of Cancer and entering Capricorn, is an example of the importance of sesame seeds during Indian celebrations. These seeds are added to bath water or placed on top of the head to clear away sins. Some rituals during the festival offer sesame seeds to deceased ancestors, sometimes by burning them or by burning sesame seed oil. Many Indians believe that eating these candies and other foods containing this herb could lead to spiritual advancement.
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