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Til ni Sukhadi is a traditional Indian sweet made using sesame seeds (til), pure ghee, and jaggery. It is a delicious, wholesome, and nutritious twist on the regular wheat-based sukhadi. This recipe is extremely easy to prepare and requires only a few basic ingredients, yet the taste is rich, aromatic, and truly satisfying.
In this recipe, I am sharing a simple and new technique that helps you make til ni sukhadi soft, melt-in-the-mouth, and perfect every single time. The method is very quick and fuss-free, making it ideal even for busy days. You can prepare this sukhadi in just 10 minutes without any complicated steps.
Til (sesame seeds) and gud (jaggery) are known to be excellent sources of calcium and provide warmth to the body, which makes this sweet especially beneficial during the winter season. It is not only tasty but also healthy, making it a perfect treat for all age groups. Do try this!
- Roasting and Flavor Enhancement:
Roast the til on a low flame until it completely puffs up. I also add some dry fruits along with the til, which enhances the taste and gives a rich, mawa-like flavor to the sukhadi. - Maintaining Proportions and Cooking Consistency:
Use a 2:1 ratio of til and jaggery, meaning the jaggery should be half the quantity of the til mixture. I prepare this sukhadi in a new way—instead of cooking the jaggery separately, I grind the jaggery together with the til mixture. Then cook this jaggery–til mixture on a low flame for 3–4 minutes, just until it binds together. Do not overcook the mixture, as it may become chewy. - Presentation and Storage:
To make the dish more attractive, shape the til sukhadi into rolls. Alternatively, you can cut it into traditional pieces. Store the sweet in an airtight container at room temperature. It stays fresh for up to one month during winter.
Recipe video
Til sukhadi recipe | til gud sukhdi | til barfi
Ingredients
- 2 cup or 300 grm til
- ¼ cup cashews
- ¼ cup almonds
- 1.5 cup or 200 grm jaggery
- ¼ cup ghee
- 1 tsp dry ginger powder
- 1 tsp cardamom powder
- Garnish with sesame seeds and pistachio slits
Instructions
- In a pan, add 2 cups or 300 g sesame seeds (til) and roast them. Also add ¼ cup cashews and ¼ cup almonds, and roast on a low flame.
- When the sesame seeds puff up, switch off the gas, transfer the mixture to a mixing bowl, and let it cool.
- Then add the mixture to a mixer jar and grind it using pulse mode. A coarse powder is ready.
- Now, if the ground powder measures 3 cups, take 1.5 cups jaggery and mix it well with the powder.
- Add the sesame–jaggery mixture back into the mixer jar and grind again using pulse mode.
- Now, heat ¼ cup ghee in a pan. Add the ground sesame and jaggery mixture and cook on a low flame until the jaggery melts and the mixture binds together. It takes only 2–3 minutes. Do not overcook the mixture.
- Grease a plastic sheet with ghee, add the sukhadi mixture, and when it is slightly hot, shape it into a roll.
- Garnish the roll with sesame seeds and pistachio slivers. Cover the roll with a plastic sheet and set it for 30 minutes.
- Cut the sukhadi into pieces and serve, or store it in an airtight container. It stays good for up to 1 month at room temperature.
Notes
- Roast the til (sesame seeds) on a low flame until they puff up.
- Adding dry fruits gives the sukhadi a rich, mawa-like taste.
- ½ cup of dry fruits is perfect for 2 cups of til.
- Grind the til and dry fruit mixture using the pulse mode.
- The proportion of jaggery should be half the quantity of the til mixture.
- Cook the sukhadi mixture on a low flame for only 3–4 minutes, until the jaggery completely melts and the mixture binds together.
- Do not overcook the sukhadi mixture; otherwise, it will become chewy.
- Roll the sukhadi mixture while it is slightly hot.
- If the sukhadi mixture does not bind, add a little hot ghee to help bind it.