Sing Til Sukhdi is a traditional Gujarati sweet made using peanuts, sesame seeds (til), and jaggery (gud). It is a delicious and nutritious variation of the classic sukhdi. This recipe is extremely easy to prepare and requires only a few basic ingredients.
In this recipe, I am sharing a simple and unique technique that helps you make sukhadi soft, melt-in-the-mouth, and perfect every time. Instead of the traditional method, I melt the jaggery in a pressure cooker and then add it to the roasted peanut and sesame seed mixture. This quick and fuss-free process allows you to prepare sukhadi in just a few minutes without any hassle.
Peanuts, sesame seeds, and jaggery are excellent sources of calcium and are known to provide warmth to the body, making this sweet especially beneficial during the winter season. It is not only healthy and nutritious but also soft and delicious, making it a perfect treat for all age groups. Do give this recipe a try!
- Roasting and Preparing the Til–Peanut Mixture
Roast the sesame seeds (til) on a low flame until they puff up completely. Separately, roast the peanuts until their skins loosen, then remove the outer skin. Grind the peanuts into a fine powder using the pulse mode to prevent the release of excess oil. - Maintaining Proportions and Cooking Consistency
Use a 1:1 ratio of the til–peanut mixture and jaggery, meaning the quantity of jaggery should be equal to the combined til and peanuts. I prepare this sukhadi using a new and easy method—instead of cooking jaggery directly on the flame, I pressure-cook the jaggery in a bowl until it melts completely. Then, add the melted jaggery to the til–peanut mixture. This method is simple, reliable, and gives perfect results every time. - Presentation and Storage
For an attractive finish, garnish the sukhadi with roasted sesame seeds and slivers of almonds and pistachios. Store it in an airtight container at room temperature. During winter, it stays fresh for up to one month.
Please do visit my other related recipe collection like
Recipe video
Sing til sukhdi recipe | tal sing sukhadi | til peanut barfi
Ingredients
- 1 cup or 150 grm peanuts
- 1 cup or 150 grm til
- 2 cup or 300 grm jaggery
- 2 tbsp ghee
- ½ tsp dry ginger powder
- ½ tsp cardamom powder
- Garnish with sesame seeds - almond and pistachio slits
Instructions
- Take 1 cup peanuts, 1 cup til (sesame seeds), and 2 cups jaggery. Chop the jaggery finely.
- Now, in a pressure cooker, heat some water and place a stand in the center. Place 2 cups of jaggery in a bowl, cover the bowl, place it in the cooker, close the lid, and pressure cook on a medium flame for 1 whistle.
- Meanwhile, add 1 cup til to a pan and roast on a low flame until it puffs up. Transfer it to a plate, let it cool, then add it to a mixer jar and grind using the pulse mode. Transfer the ground til to a bowl.
- Next, add 1 cup peanuts to a pan and roast on a low flame until they turn crispy and start splitting. Transfer the peanuts to a towel and rub gently to remove the outer skins.
- Add the roasted peanuts to a mixer jar and grind using the pulse mode to make a coarse powder. Transfer it to the bowl. The peanut–til mixture is ready.
- Once the pressure releases naturally, open the cooker. The jaggery will be completely melted. Add 2 tbsp ghee, 1/2 tsp cardamom powder, and 1/2 tsp dry ginger powder. Mix well.
- Add the hot jaggery mixture to the peanut–til mixture and mix well.
- Transfer the sukhdi to a plate and level it. Garnish with roasted til, almond slivers, and pistachio slivers.
- Let it rest for 2–3 hours, then cut into pieces.
- Serve or store in an airtight container. It stays good for up to 1 month at room temperature.
Notes
- The proportion of jaggery (gud) should be equal to peanuts (sing) and sesame seeds (til).
- Cook on a medium flame for 1 whistle.
- Roast the sesame seeds (til) on a low flame until they puff up.
- Grind the roasted sesame seeds in a mixer using pulse mode.
- Roast the peanuts until they split into two and their outer skin comes off.
- Adding cardamom powder and dry ginger powder to the melted jaggery enhances the flavour of sukhdi.
- When the jaggery is hot and fully melted, immediately add it to the peanuts and sesame seed mixture.
- Allow the sukhdi mixture to rest for 2–3 hours, or until it sets completely.