5 Tips to Make Perfect Tilgul Sweets for Maharashtra Day
Written by Deepali Verma | April 24, 2025
WhatÕs the best way to honour the spirit of a land? For many in Maharashtra, the answer lies in foodÑsimple, home-made, and rooted in memory.
Maharashtra Day, celebrated annually on May 1, commemorates the state's formation in 1960 following the Bombay Reorganization Act. It is not only about political oratory and parades. It is also a celebration of cultureÑof language, of people, of course, and of, yes, the food that unites generations.
On this day, houses become mini sweet shops. And one of the most popular traditional sweets is TilgulÑsmall sesame and jaggery laddoos exchanged with a warm greeting: "Tilgul ghya, goad goad bola" (Take this sweet and speak nicely). It's not just a sweetÑit's an expression of warmth. Although Tilgul is also associated with Makar Sankranti, preparing it for Maharashtra Day gives it a special, local significance.
But it's not easy to get this sweet just right. Sometimes they crumble. Other times they're too hard to chew. So if you want to get it just so this time aroundÑcrunchy, balanced, and neatÑthese 5 tips will make your Tilgul sweet recipe for celebration worth remembering.
Use Clean, White Sesame SeedsÑAnd Toast Them Just Right
Begin with the best. Choose clean, hulled white sesame seeds from a quality brand or neighborhood store. Unhulled seeds become bitter when cooked, and that will disrupt the balance of the sweet. Dry-roast them on low heat before incorporating them into your mix. Patience is the trick. Keep stirring. When they begin popping lightly and giving off a fragrant, warm, nutty aroma, they're done. Don't toast them too longÑburned sesame seeds will spoil your entire batch. Let them cool first before mixing them with jaggery. Warming sesame prematurely will lead to premature melting and make it difficult to roll your laddoos later.
Use Sticky, Soft Jaggery for Binding
Not all jaggery is alike. For making Tilgul, you must use the chikki gul or sticky type that is normally sold in dark golden blocks. Refrain from dry, crumbly jaggeryÑit won't melt nicely and won't bind well either. Grate it or chop it into thin shavings prior to cooking. Melt it slowly with a teaspoon of water over low heat. Stir continuously. To check if it's ready, drop a small amount in cold water. If it forms a hard ball, it's ready to go. This will make your Tilgul retain shape and not fall apart. Don't overheat, or it'll be as hard as stone. Consider it slow cooking, not quick melting.
Don't Miss the Binding TestÑWater Works
One of the most ancient kitchen tips employed by Maharashtrian dadis is the cold water test. It informs you precisely at which point the jaggery syrup is ready to be mixed. This is the process most home cooks missÑand are left with sticky or broken Tilgul. After melting the jaggery, let a small drop fall into cold water in a bowl. If it sinks and creates a stiff but slightly pliable ball, your syrup is done. If it remains soft or dissolves, continue to stir. And if it gets too hard and brittleÑtry again. Tilgul is all about timing. The correct syrup stage will set it just right, and you won't require additional assistance to bind it.
Mix Fast, Shape FasterÑTime Is Everything
The instant your syrup is prepared, turn off the heat and add the roasted sesame seeds immediately. You don't have much of a window hereÑ3 to 4 minutes at most. If it cools down too much, the mixture will set and shaping it into laddoos will be like a gym session. Lightly grease your palms with ghee. Pick up small amounts and roll them fast into balls. If the mixture becomes too hard halfway, heat it slightlyÑnot over full flameÑjust enough to loosen it. Don't multitask. No distractions. You, the bowl, and the clock. Keeping your hands poised is half the battle. Once it is set, there is no turning back.
Add Crushed Peanuts or Dry Ginger for a Twist
If you'd like to provide your Tilgul sweet recipe for celebration with a new twist, add a fistful of roasted peanut crumbs to it. It not only provides a great contrast in every bite but also fills the sweeter. Another old trick? A pinch of dry ginger powder (soonth) or cardamom (elaichi). Both of these are reputed to balance the slight sharpness of jaggery and give it depth without making it too sweet. Just be sure to add them while the jaggery is still warm but off the heatÑjust before adding the sesame. Tilgul has always been traditional, but these small elements can make it your own and still keep it grounded.