Tilachi Wadi/ Sesame Jaggery Bar

A sweet prepared specially on Makar Sankranti with sesame and jaggery
Prep Time30 mins
Cook Time15 mins
Course: Dessert
Cuisine: Indian
Keyword: Sesame jaggery bar, Til wadi
Servings: 7


  • wok
  • steel plate


  • 1/2 cup sesame/ til
  • 1/2 cup desiccated coconut
  • 1/2 cup powdered roasted peanuts
  • 3/4 cup grated jaggery
  • 2 tsp clarified butter/ Ghee
  • 1/2 tsp cardamom powder
  • 1 tbsp dry fruits chopped finely
  • 1/4 tsp nutmeg powder
  • 1 pinch salt


  • Dry roast and coarse grind sesame seeds. Don't make paste just light grind will do, just to break it in pieces.
  • Combine the jaggery and the water and then heat it over a low flame until all the jaggery melts. Now add ½ tsp clarified butter/ ghee and stir until it is all well combined. As soon as you see tiny bubbles in the jaggery syrup, take it off the heat. 
  • Add crushed peanuts, desiccated coconut which is roasted beforehand to this mixture. Also add cardamom and nutmeg powder at this step.
  • Take a steel plate and grease it with little ghee all over. Now, pour this mixture onto the greased plate or tray, flatten it with the help of a stainless steel spatula or the back of a stainless steel spoon or even you can use the small steel flat bowl for this.
  • Sprinkle the dry shredded coconut and pat again to get desired and uniform thickness. top it with remaining coconut and dry fruits if using.
  • After say 4-5 minutes make square cuts in the mixture. Let it cool and then separate into bars or what we call Vadis after 15 minutes.
  • Til wadi is ready Store in a dry, covered container.


The heating of jaggery and mixing of ingredients needs to be done very quickly as this wadi starts solidifying once all things are mixed.


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