Til Mawa Roll Recipe, Makar Sankranti Recipe
Til Mawa Roll Recipe or Gajak Roll is a variation of the traditional mawa roll, which includes the addition of til (sesame seeds) to the mixture, which gives the mawa roll a nutty flavor and an additional crunch.
Til mawa Roll, a sweet typically made during the festival of Makar Sankranti, is celebrated in India and is distributed as prasad (offerings made to a deity) or given as gifts to friends and family.
Makar Sankranti is dedicated to the solar deity in the Hindu calendar since this day marks the sun’s movement from the southern to the northern hemisphere, which marks the end of winter and the onset of longer days. It is associated with traditions like kite flying, making khichdi, and sweets with til (sesame) and peanuts.
Sesame seeds, also known as Til (in Hindi), are a good source of various nutrients and have many potential health benefits. Til or sesame seeds are iron and calcium-rich and provide warmth to the body during the cold season.
This Til Mawa Roll is a five-ingredient recipe with the goodness of til (white sesame seeds), jaggery (Gud in Hindi), instant khoya (prepared from milk powder and milk), nuts, and green cardamom.
These Til mawa rolls are easy to make, refined sugar-free, and you don’t need to make jaggery syrup. This Til Mawa Roll or Til Mawa Gajak is a melt in the mouth, soft and perfect for satisfying your sweet tooth without feeling too guilty.
Make these delicious and mouth-watering til mawa roll at home, and enjoy the kite festival with your family and friends.
A few more Makar Sankranti recipes – Til Gajak, Peanut Cashew Kesar Barfi, and Peanut Barfi are shared on the website.
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Table of Contents
Recipe Video
Recipe Card
Til Mawa Roll Recipe, Makar Sankranti Recipe(Updated)
Ingredients
- 110 grams or 1 cup Sesame seeds
- 110 grams or ¾ cup Soft Jaggery
- 1 cup or 80 grams Milk Powder
- 100 ml or ½ cup Milk
- 1 tbsp Ghee
- ½ tsp Cardamom powder
- 2 to 3 tbsp Nuts
Instructions
- Add 110 grams or 1 cup of sesame seeds to a pan. Roast on a low flame for 2 to 3 minutes. Tip* – The sesame seeds may turn bitter; if over-roasted.
- Transfer them to a bowl and allow the seeds to cool.
- Transfer more than half to a grinding jar and blend coarsely in a pulse mode. Retain the remaining seeds for later use.
- Add 1 tbsp of ghee, 100 ml of milk, and 80 grams of milk powder. Cook on a low flame until the mixture leaves the pan's sides.
- Turn off the gas flame and let the mixture (khoya) cool for a few minutes.
- Once the khoya has cooled, add 110 grams of soft jaggery and combine it well with the khoya. Tip* – The gas flame is off at this stage. Adding jaggery to hot khoya will result in a thinner or a liquid mixture than a thick solid consistency.
- Add sesame ground powder and ¼ tsp of cardamom powder. Also, add half of the sesame seeds kept aside and retain the remaining for later use.
- Mix all the ingredients until they are well combined.
- The mixture may be slightly sticky, Depending on the quality of the jaggery. Spread it across the pan evenly to dry for at least 30 minutes.
- Combine the mixture and transfer it to a grease foil paper. With gentle hands, spread it over the foil paper.
- With the rolling pin, roll the mixture evenly over the foil paper.
- Spread some reserved sesame seeds, sliced almonds, and pistachios, and gently roll the pin over the mixture.
- Make a roll using your hands and foil paper. Tip* – The mixture is slightly sticky due to the jaggery.
- Adjust the thickness of the roll as per preference.
- Divide the roll into two parts to handle it comfortably. Grease the table top and shape the roll gently using your hands.
- Garnish with the remaining reserved sesame seeds.
- Roll both the rolls in the foil paper and keep in the fridge for at least 1 hour.
- After one hour, remove from the foil paper and cut them into pieces.
- Initially, the mawa roll will be soft, but as it dries, it will harden.
- Enjoy this roll any time or with any meal.
How to make Til Mawa Roll Recipe at Home Step by Step Photos
- Add 110 grams or 1 cup of sesame seeds to a pan. Roast on a low flame for 2 to 3 minutes. Tip* – The sesame seeds may turn bitter; if over-roasted.
- Transfer them to a bowl and allow the seeds to cool.
- Transfer more than half to a grinding jar and blend coarsely in a pulse mode. Retain the remaining seeds for later use.
- Add 1 tbsp of ghee, 100 ml of milk, and 80 grams of milk powder. Cook on a low flame until the mixture leaves the pan’s sides.
- Turn off the gas flame and let the mixture (khoya) cool for a few minutes.
- Once the khoya has cooled, add 110 grams of soft jaggery and combine it well with the khoya. Tip* – The gas flame is off at this stage. Adding jaggery to hot khoya will result in a thinner or a liquid mixture than a thick solid consistency.
- Add sesame ground powder and ¼ tsp of cardamom powder. Also, add half of the sesame seeds kept aside and retain the remaining for later use.
- Mix all the ingredients until they are well combined.
- The mixture may be slightly sticky, Depending on the quality of the jaggery. Spread it across the pan evenly to dry for at least 30 minutes.
- Combine the mixture and transfer it to a grease foil paper. With gentle hands spread it over the foil paper.
- With the rolling pin, roll the mixture evenly over the foil paper.
- Spread some of the reserved sesame seeds, sliced almonds, and pistachios, and gently roll the pin over the mixture.
- Make a roll using your hands and foil paper. Tip* – The mixture is slightly sticky due to the jaggery.
- Adjust the thickness of the roll as per preference.
- Divide the roll into two parts to handle it comfortably. Grease the table top and shape the roll gently using your hands.
- Garnish with the remaining reserved sesame seeds.
- Roll both the rolls in the foil paper and keep in the fridge for at least 1 hour.
- After one hour, remove from the foil paper and cut them into pieces.
- Initially, the barfi will be soft, but as it dries, it will harden.
- Enjoy this roll any time or with any meal.
FAQs
What is Til Mawa Roll?
Til Mawa Roll is a variation of the traditional mawa roll, which includes the addition of til (sesame seeds) to the mixture, which gives the mawa roll a nutty flavor and an additional crunch.
What are til mawa roll ingredients?
Til Mawa Roll is a five-ingredient recipe with the goodness of til (white sesame seeds), jaggery (Gud in Hindi), instant khoya (prepared from milk powder and milk), nuts, and green cardamom.
What is the recipe of til mawa roll with jaggery?
Til Mawa Roll is a five-ingredient recipe with the goodness of til (white sesame seeds), jaggery (Gud in Hindi), instant khoya (prepared from milk powder and milk), nuts, and green cardamom.
– Add 110 grams or 1 cup of sesame seeds to a pan. Roast on a low flame for 2 to 3 minutes.
– Transfer them to a bowl and allow the seeds to cool.
– Transfer more than half to a grinding jar and blend coarsely in a pulse mode. Retain the remaining seeds for later use.
– Add 1 tbsp of ghee, 100 ml of milk, and 80 grams of milk powder. Cook on a low flame until the mixture leaves the pan’s sides.
– Turn off the gas flame and let the mixture (khoya) cool for a few minutes.
– Once the khoya has cooled, add 110 grams of soft jaggery and combine it well with the khoya.
– Add sesame ground powder and ¼ tsp of cardamom powder. Also, add half of the sesame seeds kept aside and retain the remaining for later use.
– Mix all the ingredients until they are well combined.
– The mixture may be slightly sticky, Depending on the quality of the jaggery. Spread it across the pan evenly to dry for at least 30 minutes.
– Combine the mixture and transfer it to a grease foil paper. With gentle hands, spread it over the foil paper.
– With the rolling pin, roll the mixture evenly over the foil paper.
– Spread some reserved sesame seeds, sliced almonds, and pistachios, and gently roll the pin over the mixture.
– Make a roll using your hands and foil paper.
– Adjust the thickness of the roll as per preference.
– Divide the roll into two parts to handle it comfortably. Grease the table top and shape the roll gently using your hands.
– Garnish with the remaining reserved sesame seeds
– Roll both the rolls in the foil paper and keep in the fridge for at least 1 hour.
– After one hour, remove from the foil paper and cut them into pieces.
– Initially, the mawa roll will be soft, but as it dries, it will harden.
– Enjoy this roll any time or with any meal
Conclusion
In this Til Mawa Roll Recipe, we have shared how to make Makar Sankranti Special mithai -Til mawa roll a five-ingredient recipe with the goodness of til (white sesame seeds), jaggery (Gud in Hindi), instant khoya (prepared from milk powder and milk), nuts, and green cardamom. In this recipe, we have also shared how to make instant khoya with milk powder. All steps have been well explained in detail with instructions followed by photos and a video. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.