Til Gul Poli

Preparation Time - 30 Mins                   Cooking Time -  30 Mins           Serves - 4 

This is a Maharashtrian recipe for til-gul poli, generally made on Makar Sankranti.

Ingredients :

For Stuffing :

Til (Sesame Seeds) - 1/2 Cup

Gul (Jaggery) - 2 1/4 Cup

Gram Flour (Besan) - 1/4 Cup

Cardamom powder - 1/4 Tsp

Nutmeg powder - 1/4 Tsp (Optional)

Oil - 2 Tsp

For Cover :

Wheat Flour - 3/4 Cup

All purpose flour (Maida) - 3/4 Cup

Oil - 2 Tbsp

Method :

1) Fry sesame seeds on low flame till golden in color and keep aside. Grate jaggery and keep aside.

2) In a bowl mix wheat flour and all purpose flour. Heat 1 Tbsp oil and add it in the flour.

3) Add water to flour and knead a dough.

4) Cover the dough with wet cloth or paper napkin and keep aside.

5) Grind sesame seeds coarsely in mixer.

6) Heat 2 tsp oil in pan and add gram flour in it. Fry well for 3-4 mins on very low flame.

7) Add grated jaggery in it and mix well for 2-3 mins till jaggery start boiling.

8) Add cardamom powder,nutmeg powder and sesame seed powder mix well,switch off stove and keep this mixture aside.

9) Take a ball of dough and flatten it, place the stuffing and close all edges slightly. Flatten it carefully into circle of 6 inches diameter and fry both sides well on hot griddle.

10) Serve hot by adding a tsp of ghee on poli (chapati).

      You can add poppy seeds or ground nuts with sesame seeds if you like.

Til Gul Poli

Tilachi Chikki/ Til Gul

Preparation Time - 5 Min                    Cooking Time - 10 Min

Ingredients :

Til (Sesame seeds) - 1 Cup

Gul (Jaggery)  - 1 Cup

Ghee (Clarified Butter) - 1 Tsp

Method :

1) Fry sesame seeds till light brown and keep aside.

2) Heat ghee in pan and add jaggery in it. Use heavy bottom pan to make chikki.

3) Let the jaggery melt on low flame. 

4) Once jaggery syrup comes to boiling point switch off stove.

5) Add fried sesame seeds in it and mix well.

6) Grease a plate or aluminium foil and add this mixture into it and roll the mixture. I prefer to roll it on aluminium foil. Also grease the rolling pin. 

7) Cut it when it is hot.

8) Let it cool for 30 mins and then serve.

Tilachi Chikki