Til Gud


1/2 cup of peanuts
1/2 teaspoon of green cardamom powder (freshly ground)
1 tablespoon 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. The tilgud will keep well for at least a few days in an air-tight container.




Anonymous's picture

What is jaggery??

Kirsten's picture

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

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.


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.


1.0 servings


Thursday, December 10, 2009 - 1:37am


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