Til Gajak Roll | Til Mawa Roll
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Til Gajak Roll | Til Mawa Roll | Til Roll Recipe | Sesame seeds Roll Sweet | How to make Til Roll with step by step instructions and video
Til Gajak Roll | Til Mawa Roll is a great way to celebrate Makar Sankranti, Pongal, and Lohri festivals. Enjoy and get cozier with these delicious sesame delights as you fly kites beneath an expansive sky in the cold weather. Learn how to make Til Roll with easy step by step instructions.
Makar Sankranti marks the movement of the sun from southern to northern hemisphere which indicates the end of winter and onset of spring. In the post of Til K Burfi, I had mentioned about the importance of sweets from sesame seeds on such an occasion.
If you’ve been to Rajasthan or live there, then you would surely know that Til ki Gajak or Peanut Chikki is an absolute must-have throughout the winter months. A lot of places sell just sesame and peanut delights. In the cold winter months, these jaggery-based sweets provide warmth to the body.
Why should you make Til Roll
- Easy to make
- Traditional sweet for festivities
- It warms up your body. As a result, sesame seeds are suitable for consumption during the winter season.
What is Til Gajak Roll
Til Gajak is a crispy and crunchy bar or roll with nutty flavors made from roasted sesame seeds and jaggery or sugar syrup. Roasted sesame seeds maybe coarsely crushed before mixing into the syrup . This syrup is of just the right consistency to render crisp crunchy gajak. Milk powder or mawa can be added to make it to give it a softer texture to the roll.
This winter, do not miss out on below sweets:
For traditional Indian savoury winter flavours, consider these recommendations:
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Sesame seeds – Use white or brown variety of sesame seeds for the roll and also some for coating the roll.
- Milk powder
- Sugar – use refined white sugar
- Jaggery
- Water – needed to prepare the syrup
- Ghee – needed for a bit of shine
- Pistachios – chopped .
- Cardamom – Crushed or powder for flavoring.
How To Make Til Gajak Roll
Dry Roast sesame seeds
1. Heat a heavy bottom pan. Add the sesame seeds to the pan. Dry roast on slow heat.
2 After a couple of minutes, the sesame seeds will change to cream colour and will give out a nutty aroma. Do not heat further than this lest the seeds will turn bitter.
3. Put off the flame at this stage. Continue to stir so that the sesame seeds do not burn. At this stage the seeds are quite crisp and nutty in flavor.
4. Set aside to cool. Once the sesame seeds cool down, grind to a coarse mixture.
Prepare one thread consistency sugar-jaggery syrup
5. Firstly, take sugar, jaggery and water in a pan and heat on slow flame.
6. Let the sugar and jaggery melt. At first the syrup will be thin. Gradually the syrup starts to thicken.
How to check for one thread consistency syrup
7. Pour a drop of the syrup onto a plate and let it cool.
It should be sticky to touch. When the drop of syrup is pulled between thumb and index finger it will be sticky and the syrup thread will not break. It will form a thread like filament. This is one thread syrup consistency.
Do the check test 3-4 times till you get 1 thread consistency syrup.
How to make and shape Til Roll
8. Once you get the 1 thread consistency syrup, it is time to add roasted and ground sesame powder, milk powder and cardamom powder.
9. Mix well and make it into a smooth mass. Add the ghee also to give a shine. The flame must be low throughout. Slowly the sesame mixture will start leaving the sides of the pan. It will come together into a ball and will be shiny.
10. At this stage, put off the flame but continue to mix the mixture till it forms a ball. Then, transfer it onto a working surface and roll out into a rectangle.
11. Now sprinkle chopped pistachios and press them into the til gajak mixture.
12. Lift up the edge towards yourself and roll it into a log. Even out the log and coat with some more sesame seeds.
13. Then wrap it with a foil. Keep aside at room temperature for around 2 hours. Thereafter, remove the foil and cut the til gajak roll into slices/ roundels.
14. Serve your guests or store them in an airtight container.
What to serve with
Serve this cake with freshly Badam Shake, Kadak Chai or Cardamom Caffe Latte.
You could serve alongside with Noodles Samosa or Aloo Chana Dal Rolls
Tips for perfect Til Gajak Roll
Work on low flame throughout the preparation process.
Constant supervision is needed, while dry roasting the sesame seeds. Slightly over-roasting sesame seeds may impart a bitter taste.
Carefully do the one-thread consistency check for the syrup. Incorrect consistency of syrup may ruin the texture of Til Gajak Roll.
You could add more chopped pistachios if you like.
FAQ
Can I use brown sesame seeds
Yes you can. You will have to dry roast them as with white ones. Taste may slightly vary.
What is the shelf life of til gajak roll
Since this is a winter delicacy. Ideally it keeps good for a week. Store it in an airtight container to prevent drying up.
Recipe Card
Til Gajak Roll | Til Mawa Roll
Equipment
- Heavy bottom pan or kadai
- spatula
- Parchment paper
Ingredients
1 cup = 250 ml
- 125 gm White Sesame seeds a little less than a cup.
- 30 gm milk powder
- 50 gm sugar nearly ¼ cup
- 50 gm jaggery ¼ cup packed.
- 50 ml water
- 1 tsp ghee
- 1-2 tbsp roasted sesame seeds for coating.
- 1-2 tbsp chopped pistachios.
- ¼ tsp cardamom powder.
Instructions
Dry Roast sesame seeds
- Heat a heavy bottom pan. Add the sesame seeds to the pan. Dry roast on slow heat.
- After a couple of minutes, the sesame seeds will change to cream colour and will give out a nutty aroma. Do not heat further than this lest the seeds will turn bitter.
- Put off the flame at this stage. Continue to stir so that the sesame seeds do not burn. At this stage the seeds are quite crisp and nutty in flavor.
- Set aside to cool.
- Once the sesame seeds cool down, grind to a coarse mixture.
Prepare one thread consistency sugar-jaggery syrup
- Firstly, take sugar, jaggery and water in a pan and heat on slow flame.
- Let the sugar and jaggery melt.
- At first the syrup will be thin.
- Gradually the syrup starts to thicken.
How to check for one thread consistency syrup
- Pour a drop of the syrup onto a plate and let it cool.
- It should be sticky to touch. When the drop of syrup is pulled between thumb and index finger it will be sticky and the syrup thread will not break. It will form a thread like filament. This is 1- thread syrup consistency. Do the check test 3-4 times till you get 1 thread consistency syrup.
How to make and shape Til Roll
- Once you get the 1 thread consistency syrup, it is time to add roasted and ground sesame powder, milk powder and cardamom powder.
- Mix well and make it into a smooth mass. Add the ghee also to give a shine.
- The flame must be low throughout.
- Slowly the sesame mixture will start leaving the sides of the pan. It will come together into a ball and will be shiny.
- At this stage, put off the flame but continue to mix the mixture till it forms a ball.
- Then, transfer it onto a working surface and roll out into a rectangle.
- Now sprinkle chopped pistachios and press them into the til gajak mixture.
- Lift up the edge towards yourself and roll it into a log.
- Even out the log and coat with some more sesame seeds.
- Then wrap it with a foil.
- Keep aside at room temperature for around 2 hours.
- After two hours or so, remove the foil and cut the til gajak roll into slices/ roundels.
- Serve your guests or store them in an airtight container.
What to serve with
- Serve this cake with freshly Badam Shake, Kadak Chai or Cardamom Caffe Latte.You may serve alongside with Noodles Samosa or Aloo Chana Dal Rolls.
Video
Notes
- Work throughout on low flame.
- Constant supervision is needed, while dry roasting the sesame seeds.
- Slightly over-roasting sesame seeds may impart a bitter taste.
- Carefully do the one-thread consistency check for the syrup. Incorrect consistency of syrup may ruin the texture of Til Gajak Roll.
- You could add more chopped pistachios if you like.
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