Til Mawa Roll Recipe, Makar Sankranti Recipe(Updated)
Til Mawa RollRecipe 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.
Prep Time10 minutesmins
Cook Time50 minutesmins
Resting time1 hourhr30 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 1Box
Ingredients
110 grams or 1 cupSesame seeds
110 grams or ¾ cupSoft Jaggery
1 cup or 80 gramsMilk Powder
100 ml or ½ cupMilk
1tbsp Ghee
½tspCardamom powder
2 to 3tbsp 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.