A traditional Maharashtrian dessert Tilachi Vadi is specially made to celebrate the Makar Sankrant festival. With earthy roasted sesame seeds, peanuts, and buttery-rich jaggery these sweet treats are laced with cardamom and nutmeg and are easy to make.
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Tilachi Vadi literally means sesame seed squares, and these earthy, jaggery-sweet treats are a winter favorite in Western India. Often called Mau Tilachi Vadi, this version is softer and easier to bite into, which makes it especially nice for kids and elders. The gentle texture comes from cooking the jaggery just right, something I have learned through years of making these sweets at home.
After I shared my mom's Til Chikki recipe, many of you asked for a version made with jaggery instead. If you are new to Indian cooking, jaggery, also known as gur or gud, is a traditional sweetener with a rich, buttery, molasses-like flavor. It is less refined than white sugar and is used in both sweet and savory dishes, especially during the colder months.
Jaggery is easy to find at Indian grocery stores and comes in shades ranging from golden brown to deep dark brown. I usually reach for Kolhapuri jaggery, especially the Laxmi or Anand brands, because it is moist, deeply flavorful, and free from additives. I use it often in classic desserts like Puran Poli, Ukadiche Modak, and Fried Modak, where its flavor really shines.
Beyond desserts, jaggery plays an important role in everyday Indian cooking. It is key to balancing the sourness in Tamarind Chutney, and even a small amount can gently round out the spices in curries like Stuffed Tomatoes or Black Eyed Peas Curry. These small touches are what make traditional Indian food feel so thoughtful and well balanced.
Ingredients & Helpful Tips
- Sesame Seeds: I like to use brown sesame seeds for their deeper, nuttier flavor, but white sesame seeds work just as well if that's what you have. Whichever you use, make sure to roast them gently until fragrant. Over-roasting can make them bitter, while under-roasting leaves a raw taste.
- Jaggery: Soft, moist Kolhapuri jaggery works best here because it melts smoothly and helps bind all the ingredients together. In the US, I usually buy the Laxmi or Anand Kolhapuri jaggery brands. If your jaggery is hard, grate or finely chop it before using so it melts evenly without forming lumps.
- Peanuts: Raw, unshelled peanuts from Indian grocery stores are a huge time saver since the skins are already removed. If you're using regular peanuts, roast them first, let them cool slightly, then rub and discard the skins. Grind the peanuts just until coarse, not too fine, so they add texture without turning oily.
- Coconut: Traditional recipes often include unsweetened dry shredded or desiccated coconut, which adds mild sweetness and balances the nuttiness of sesame and peanuts. You can skip it if you prefer a more sesame-forward flavor, but adding it gives the vadi a softer, more rounded taste.
- Ghee: Ghee helps melt the jaggery evenly and prevents it from sticking or scorching. It also adds that unmistakable rich aroma that makes these sweets taste truly homemade. Even a small amount goes a long way.
- Spices: A touch of ground cardamom and nutmeg adds a delicate floral warmth that lifts the entire dish. Use freshly ground spices if possible, and keep them subtle so they enhance rather than overpower the sesame and jaggery flavors.
How to Make Tilachi Vadi
Below are step by step photos showing how to make perfect Tilachi Vadi.
Storing
Store at room temperature in an air-tight container for up to 2 weeks.
Tips for Perfect Tilachi Vadi
- Roast the sesame seeds, peanuts, and coconut individually on low-medium heat, stirring them constantly so they do not burn
- Sesame seeds will start to pop and fill your kitchen with earthy aromas when they are roasted
- Use soft and moist Kolhapuri jaggery that helps bind the ingredients together. Here in the US, I use the Laxmi brand or Anand Kolhapuri jaggery.
- Use a food processor to grate the jaggery. Grated jaggery melts quickly and evenly
- If you are not using parchment paper, remember to grease the baking sheet or cutting board with some ghee
- Spread the mixture and cut promptly as it will start to harden in minutes
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Recipe
Traditional Tilachi Vadi Recipe | Sesame Burfi with Jaggery
Recipe Video
Ingredients
- 1 cup sesame seeds I use brown sesame seeds
- ½ cup peanuts raw, preferably de-skinned
- ¼ cup grated dry coconut unsweetened dessicated coconut
- 1 teaspoon ground cardamom
- ⅛ teaspoon nutmeg powder
- ⅛ teaspoon kosher salt
- 1½ cups Kolhapuri jaggery grated using a food processor or hand grater
- 2 tablespoons water
- 2 teaspoons ghee
Optional Garnish
- 1 tablespoon shredded dry coconut unsweetened dessicated coconut
- 1 tablespoon edible dried rose petals
Instructions
- Line a baking sheet or cutting board with parchment paper. If you are not using parchment paper, grease the baking sheet or cutting board with ghee.
- In a non-stick pan dry roast sesame seeds on medium heat for 3 to 5 minutes. Once the sesame seeds start to pop and get aromatic, reserve them in a bowl and allow them to cool down.
- In the same pan add the peanuts and roast them on medium heat for 2 to 3 minutes or until you start seeing light brown spots on them. Reserve them in a bowl and allow them to cool down. (Note: If you are using peanuts with skin on, remove and discard the skin once they are completely cooled)
- Next roast the coconut in the same pan for a minute or until it starts to get light brown. Promptly remove the coconut from the pan and into a bowl to cool down.
- Add cooled sesame seeds to a food processor or blender and process until it turns into a coarse powder. Take out in a medium bowl. Repeat the process with peanuts and coconut and add them to the bowl along with sesame seeds.
- Add cardamom, nutmeg, and salt to the bowl and mix well.
- Wipe the pan with a dry paper towel. Add ghee, jaggery, and water to the pan and cook on low heat until the jaggery is fully melted. The jaggery will start to bubble and look foamy-white on the top. Turn the heat off and stir in the sesame seed mixture to it.
- Pour the mixture on the parchment-lined cutting board and spread it quickly into an 8 X 8-inch square by pressing down with a silicone spatula. Note: You can also use a rolling pin greased with ghee to spread the mixture. Even out the sides to form a square.
- Garnish with grated coconut and rose petals if you like and press them down with a rolling pin or silicone spatula.
- While the mixture is still warm cut it into small one to two-inch squares (Vadi) and then allow them to cool down for 10 minutes before separating each piece.
- Store at room temperature in an air-tight container for up to 2 weeks.
Poornima says
Really delicious recipe. Whole family loved it. Thank you