What’s the best way to honour the spirit of a land? For many in Maharashtra, the answer lies in food—simple, home-made, and rooted in memory.
Maharashtra Day, celebrated annually on May 1, commemorates the state's formation in 1960 following the Bombay Reorganization Act. It is not only about political oratory and parades. It is also a celebration of culture—of language, of people, of course, and of, yes, the food that unites generations.
On this day, houses become mini sweet shops. And one of the most popular traditional sweets is Tilgul—small sesame and jaggery laddoos exchanged with a warm greeting: "Tilgul ghya, goad goad bola" (Take this sweet and speak nicely). It's not just a sweet—it's an expression of warmth. Although Tilgul is also associated with Makar Sankranti, preparing it for Maharashtra Day gives it a special, local significance.
But it's not easy to get this sweet just right. Sometimes they crumble. Other times they're too hard to chew. So if you want to get it just so this time around—crunchy, balanced, and neat—these 5 tips will make your Tilgul sweet recipe for celebration worth remembering.
Begin with the best. Choose clean, hulled white sesame seeds from a quality brand or neighborhood store. Unhulled seeds become bitter when cooked, and that will disrupt the balance of the sweet. Dry-roast them on low heat before incorporating them into your mix. Patience is the trick. Keep stirring. When they begin popping lightly and giving off a fragrant, warm, nutty aroma, they're done. Don't toast them too long—burned sesame seeds will spoil your entire batch. Let them cool first before mixing them with jaggery. Warming sesame prematurely will lead to premature melting and make it difficult to roll your laddoos later.
Not all jaggery is alike. For making Tilgul, you must use the chikki gul or sticky type that is normally sold in dark golden blocks. Refrain from dry, crumbly jaggery—it won't melt nicely and won't bind well either. Grate it or chop it into thin shavings prior to cooking. Melt it slowly with a teaspoon of water over low heat. Stir continuously. To check if it's ready, drop a small amount in cold water. If it forms a hard ball, it's ready to go. This will make your Tilgul retain shape and not fall apart. Don't overheat, or it'll be as hard as stone. Consider it slow cooking, not quick melting.
One of the most ancient kitchen tips employed by Maharashtrian dadis is the cold water test. It informs you precisely at which point the jaggery syrup is ready to be mixed. This is the process most home cooks miss—and are left with sticky or broken Tilgul. After melting the jaggery, let a small drop fall into cold water in a bowl. If it sinks and creates a stiff but slightly pliable ball, your syrup is done. If it remains soft or dissolves, continue to stir. And if it gets too hard and brittle—try again. Tilgul is all about timing. The correct syrup stage will set it just right, and you won't require additional assistance to bind it.
The instant your syrup is prepared, turn off the heat and add the roasted sesame seeds immediately. You don't have much of a window here—3 to 4 minutes at most. If it cools down too much, the mixture will set and shaping it into laddoos will be like a gym session. Lightly grease your palms with ghee. Pick up small amounts and roll them fast into balls. If the mixture becomes too hard halfway, heat it slightly—not over full flame—just enough to loosen it. Don't multitask. No distractions. You, the bowl, and the clock. Keeping your hands poised is half the battle. Once it is set, there is no turning back.
If you'd like to provide your Tilgul sweet recipe for celebration with a new twist, add a fistful of roasted peanut crumbs to it. It not only provides a great contrast in every bite but also fills the sweeter. Another old trick? A pinch of dry ginger powder (soonth) or cardamom (elaichi). Both of these are reputed to balance the slight sharpness of jaggery and give it depth without making it too sweet. Just be sure to add them while the jaggery is still warm but off the heat—just before adding the sesame. Tilgul has always been traditional, but these small elements can make it your own and still keep it grounded.