There’s something magical about white til (sesame seeds) when it meets jaggery, sugar, or ghee. It transforms into sweet treats that not only satisfy your cravings but also nourish your body. As someone who has grown up relishing traditional Indian sweets, I can confidently say that sesame-based desserts are among the most comforting ones. Their nutty crunch, warmth, and depth of flavor make them a staple in every Indian household, especially during winters and festivals like Makar Sankranti and Lohri.
Today, I’m sharing five of my all-time favorite Indian sweets made with white til—ones that have been a part of my childhood and continue to be a family favorite. And, of course, I’ll sprinkle in some tried-and-tested tips that will make these treats even more special.
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| White Til |
1. Til Ladoo (Sesame Seed Ladoo)
The first sweet that comes to mind when we talk about white til is Til Ladoo. A winter favorite, these laddoos are made with roasted sesame seeds, jaggery, and a hint of ghee. I remember my grandmother making them in big batches, and the whole house would be filled with a warm, toasty aroma.
Expert Tips:
Dry roast the sesame seeds on low flame until they turn slightly golden and release their aroma. Over-roasting can make them bitter.
Use desi ghee instead of oil for a rich, authentic taste.
Warm the jaggery slightly before mixing it with sesame seeds. This ensures it binds well without hardening too quickly.
A Fun Variation:
If you love a little crunch, add finely chopped nuts like almonds or pistachios. For an interesting twist, mix in a pinch of cinnamon—it brings a warm, slightly spiced flavor that pairs beautifully with sesame.
2. Til Chikki (Sesame Brittle)
Til Chikki is a crunchy, nutty delight that requires just two main ingredients—sesame seeds and jaggery. But don’t be fooled by its simplicity; making the perfect chikki is an art. If the jaggery syrup isn’t cooked to the right consistency, you could end up with either a sticky mess or a rock-hard slab.
Expert Tips:
Use jaggery with a good balance of sweetness and deep caramel flavor. The darker it is, the richer your chikki will taste.
To test if the jaggery syrup is ready, drop a small amount into cold water. If it hardens immediately, it’s perfect. If it remains sticky, cook it a little longer.
Spread the mixture quickly onto a greased surface, as it sets fast.
A Fun Variation:
Add a dash of sea salt or crushed fennel seeds for a subtle yet surprising depth of flavor.
3. Til Gur Barfi (Sesame and Jaggery Fudge)
Til Gur Barfi is one of those sweets that makes you feel nostalgic. It has a rich, fudgy texture that melts in your mouth, with the perfect balance of nutty sesame and deep caramelized jaggery. This is a great option if you love traditional Indian sweets but prefer a softer, chewier bite.
Expert Tips:
Grind half of the sesame seeds into a coarse powder before mixing with jaggery. This gives the barfi a smoother, melt-in-the-mouth consistency.
Cook the jaggery until it reaches a soft ball stage (not too hard, not too runny). This ensures the barfi sets well without being too chewy.
Use cardamom powder or nutmeg for added warmth and aroma.
A Fun Variation:
Sprinkle a bit of desiccated coconut on top before setting for an extra layer of texture and flavor.
4. Til Peda
Til Peda is an underrated sweet that deserves more attention! Unlike laddoos, these pedas are softer and have a melt-in-the-mouth texture, making them a perfect festive treat. They are made by cooking sesame seeds with mawa (khoya) and sugar or jaggery.
Expert Tips:
Use fresh, soft khoya for best results. If using store-bought, knead it well before cooking to remove lumps.
Don’t overcook the mixture. The moment it thickens and starts leaving the pan, it’s ready. Overcooking can make the peda dry and crumbly.
Add a pinch of saffron soaked in milk for a delicate, luxurious flavor.
A Fun Variation:
You can coat these pedas with a fine layer of sesame powder for an enhanced nutty taste.
5. Sesame Kheer
Sesame in a kheer? You bet! This unique dessert combines roasted white til with thickened milk, sugar, and cardamom to create a creamy, nutty kheer that’s both comforting and indulgent.
Expert Tips:
Roast the sesame seeds well before grinding them into a paste. This helps release their natural oils, giving the kheer a richer taste.
Use full-fat milk for a creamy texture. If you want an even more luscious result, add a bit of condensed milk.
Garnish with slivered almonds and a drizzle of honey for extra flavor and visual appeal.
A Fun Variation:
If you love fusion desserts, try adding some dark chocolate shavings on top. The nutty sesame and bitter-sweet chocolate create a surprisingly delightful combination.
Why Choose Chukde White Til?
Not all sesame seeds are created equal! If you want the best results for your sweets, I highly recommend using Chukde White Til. Their seeds are carefully sourced, cleaned, and packed to retain their natural oils and flavor. The freshness of the sesame makes a huge difference in the final taste of your desserts, so always go for a trusted brand like Chukde.
FAQs
1. Can I use black sesame seeds instead of white til?
Yes! Black sesame seeds have a stronger, more intense flavor. If you prefer a deeper nuttiness, you can substitute them, but the taste will be slightly different.
2. How do I store sesame-based sweets?
Most sesame sweets last well in an airtight container for up to 2-3 weeks at room temperature. For longer shelf life, refrigerate them.
3. Can I make these sweets with honey instead of jaggery?
You can, but the texture will be different. Honey is more liquid and won’t harden the same way as jaggery, so expect a softer consistency.
4. Are sesame sweets healthy?
Absolutely! Sesame seeds are rich in calcium, iron, and healthy fats. When paired with natural sweeteners like jaggery, these sweets can be both delicious and nutritious.
These five white til sweets are more than just desserts—they're a celebration of tradition, nostalgia, and the simple joy of homemade treats. Whether you're making them for festivals, family gatherings, or just a cozy evening snack, I promise they’ll bring warmth and happiness to your table. Happy cooking!
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