Cacao Tilgul

Sai's childhood favourite during winter

As a child, every winter, Sai would ask his mom to make tilgul. He’d open the jar every time he felt hungry, grabbing one, and before long, she’d make more. This is an ode to those memories and his mom’s love. It’s so simple—it comes together in just 15 minutes. Make it today.

What you'll need

Saucepan
Our Hands

Ingredients

Makes 5 Cacao Tilguls

1/4 cup white sesame (til)
1/4 cup jaggery (gud)
1/2 tsp ghee
15g Oona cacao (3 triangles)

We recommend finely chopping the cacao. In warmer climates, break the cacao into a bowl and let it melt.

Instructions

Start by lighting toasting the sesame over low flame. Toast it till you get a light nutty aroma or toast it till it's golden like we did.
Chop the cacao finely and keep it aside.
Add ghee and jaggery to a lightly heated saucepan and begin stirring. Keep at it till it has melted completely and has begun bubbling. Make sure it does not burn. Take it off the heat.
Add sesame seeds to the molten jaggery followed by the cacao and mix quickly.
The mixture will harden rapidly. Apply some ghee on your palms and begin rolling ladoos (spheres) while it's still warm. Be careful while handling the mixture since it might be very hot.
Set it aside to set or eat it warm.