Tilgul Ladoo Recipe (Maharashtrian Sesame and Jaggery Laddu)

Quick answer: Tilgul ladoo is roasted sesame bound with melted jaggery and rolled into small balls while warm. It is the sweet Maharashtrian families hand out at Makar Sankranti with the words "tilgul ghya, god god bola" (take tilgul and speak sweetly). Cook the jaggery to soft-ball stage for chewy ladoos, or longer for hard, crunchy ones.

Kitchen note: This recipe is not yet kitchen-tested by a HinduTone cook. The quantities and timings follow common home methods; judge doneness by look and texture, and adjust for your stove and ingredients.

What is tilgul and why is it given at Sankranti?

Til is sesame and gul is jaggery in Marathi, so tilgul (also written til-gul or til gul) simply means sesame and jaggery. At Makar Sankranti, Maharashtrian families make tilgul in large batches and give a little to everyone they meet, with the greeting "tilgul ghya, god god bola", which means "take tilgul and speak sweetly". Some say "tilgul ghya ani god god bola", with ani (and) in the middle. The idea is plain: share something sweet, forget old quarrels and keep speaking kindly through the year.

Tilgul comes in more than one form. Some homes roll soft ladoos, some make hard ladoos, and many set the mixture in moulds or a tray as tilgul vadi (squares or shapes). Shops also sell tiny sugar-coated sesame sweets under the same name. This page covers the ladoo.

Sesame and jaggery laddus are one family of sweet across India: til ke laddu in Hindi-speaking homes (often made for Lohri and Sankranti in the north), nuvvula undalu in Telugu, ellu urundai in Tamil and yellu unde in Kannada. All of these names mean sesame balls. Proportions and extras change from region to region, but the method is close.

Many families describe sesame and jaggery as good winter foods. That is a popular explanation, not a medical claim.

For how the rest of the day is kept in Maharashtra, see our Makar Sankranti in Maharashtra guide.

Soft or hard tilgul ladoo: which should you make?

If you are new to jaggery syrup, start with the soft version. The hard version is the same mixture cooked further, exactly as for chikki.

Ingredients

Peanuts and coconut are common additions in Maharashtra but not essential. For plain tilgul, use 200 g (1 1/2 cups) sesame and leave both out.

How to make tilgul ladoo on the stovetop

1. Dry-roast the sesame in a heavy pan on low heat, stirring all the time, for 5 to 7 minutes. Stop when the seeds swell, start to pop and turn a shade darker. Tip them onto a plate to cool. Burnt sesame tastes bitter, so keep the heat low.
2. Roast the grated coconut for a minute in the same pan until just warm and fragrant. Add it to the sesame with the crushed peanuts and cardamom.
3. Put a small bowl of cold water by the stove for testing the syrup.
4. Melt the ghee in the pan, add the jaggery and the water, and stir on low heat until the jaggery melts. It will foam and bubble.
5. Keep stirring. After 3 to 5 minutes, drop a little syrup into the cold water. For soft ladoos, stop when it gathers into a soft ball you can press flat between your fingers.
6. For hard ladoos, cook on for another 2 to 4 minutes. Test again: the drop should set at once and snap or crack when you press it, without chewing or bending.
7. Turn off the heat as soon as the syrup reaches your stage. Tip in the sesame mixture and stir quickly until every seed is coated.
8. Let it cool for a minute or two, only until you can touch it. Grease your palms with ghee, take a small lemon-sized portion and press it firmly into a ball. Work fast; the mixture stiffens as it cools.
9. If the mixture sets before you finish, warm the pan on low heat for 20 to 30 seconds and carry on.

The syrup is far hotter than boiling water and sticks to skin. Test it only by dropping it into water, never by touching or tasting, and keep children away from the stove while it cooks.

Is there a thermometer reading for the jaggery stages?

Colorado State University Extension's candy chart gives soft ball as 234 to 240 °F (about 112 to 116 °C) and hard crack as 300 to 308 °F (about 149 to 153 °C) at sea level, lowering each by 2 °F for every 1,000 feet of altitude. That chart is for sugar syrups. Jaggery contains other solids and can scorch near the top of the range, so treat the water test as your main guide.

Pressure cooker, Instant Pot or microwave?

There is no sensible pressure-cooker or Instant Pot version: tilgul ladoo is a stovetop sweet, and the syrup needs to be watched and tested. A microwave melts jaggery unevenly and makes stages hard to judge, so we do not suggest it.

Tilgul for naivedyam

Many families place tilgul before the deity, or before the Sun, on Makar Sankranti morning before sharing it. Customs vary: some homes keep the first ladoos aside for the offering and use only ghee in them. Follow your family practice or ask your priest. Our Makar Sankranti puja at home guide explains the offering.

Substitutions abroad

If you only have light brown sugar, you can make a sesame brittle, but it will not taste like tilgul. Jaggery is the point of this sweet.

Vegan option

Use a neutral oil or coconut oil in place of ghee in the syrup and on your palms. The taste changes little. For a puja offering, follow your family custom on ghee.

Common mistakes

• Burnt sesame: roast on low heat and keep stirring. Dark brown seeds taste bitter.
• Undercooked syrup: the ladoos fall apart or stay sticky. Cook a little longer and test again.
• Overcooked syrup: you get rock-hard ladoos or the jaggery tastes burnt. Turn the heat off as soon as the drop snaps.
• Waiting too long to shape: the mixture sets. Warm it briefly on low heat.
• Wet tools: a wet spoon or bowl makes the mixture clump. Keep everything dry except the testing water.

Storage

Cool completely and store in an airtight steel or glass container at room temperature. Soft ladoos keep about a week and hard ones 2 to 3 weeks. In humid places they turn sticky sooner; a cool cupboard is better than the fridge, where they can sweat when taken out.

Allergens

Contains sesame and peanuts, both major allergens in the USA (sesame was added to the US list from January 2023) and both on the UK's list of 14 allergens. Also contains milk (ghee) and coconut. When you share tilgul at Sankranti, tell guests what is inside; for anyone with a peanut allergy, make a sesame-only batch in a clean pan.

Frequently asked questions

What does "tilgul ghya, god god bola" mean?

It is Marathi for "take tilgul and speak sweetly". It is said while handing over tilgul at Makar Sankranti, as a wish that old disagreements are forgotten and people speak kindly to each other.

Why do my tilgul ladoos break apart?

The syrup was not cooked long enough, or the mixture cooled before shaping. Rewarm the mixture on low heat for a few seconds, add a teaspoon of ghee if it is dry, and press the balls firmly.

Can I use sugar instead of jaggery?

You can make a sesame sweet with sugar, but the colour and taste change. Jaggery gives tilgul its flavour and is what families expect at Sankranti.

What is the difference between tilgul ladoo and tilgul vadi?

They use the same mixture. Ladoos are rolled by hand; vadi is pressed into a greased tray or mould and cut into pieces once set.

Should I use black or white sesame?

Hulled white sesame is the usual choice for tilgul. Some families use black sesame for particular offerings; it has a stronger taste.

When is Makar Sankranti in 2027?

In India, 15 January 2027 per the panchang; some government lists mark 14 January. In the USA, Canada and the UK the panchang date is Thursday 14 January 2027. Confirm with your local panchang or temple priest.

How far ahead can I make tilgul?

Hard ladoos can be made a week or two ahead. Soft ladoos are best made two or three days before you plan to share them.

Sources

• Priyadarshini Chatterjee, "On Makar Sankranti, the one thing that ties festivities across India is seasonal eating", Scroll.in, 14 January 2018: https://scroll.in/magazine/864777/scroll_in (accessed 12 November 2026)
• Aanchal Chaudhary, "Til Gul Ghya God God Bola! Understanding The Significance Of 'Til & Gud' During Makar Sankranti", Free Press Journal, 14 January 2025: https://www.freepressjournal.in/lifestyle/til-gul-ghya-god-god-bola-understanding-the-significance-of-til-gud-during-makar-sankranti (accessed 12 November 2026)
• Colorado State University Extension, "Candy Making at High Elevation": https://extension.colostate.edu/resource/candy-making-at-high-elevation/ (accessed 12 November 2026)
• US Food and Drug Administration, "Food Allergies": https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies (accessed 12 November 2026)
• Food Standards Agency (UK), "Food allergy and intolerance advice for consumers": https://www.gov.uk/government/publications/food-allergy-and-intolerance-advice-for-consumers (accessed 12 November 2026)

Last reviewed: 12 November 2026.

Related guides

• Makar Sankranti 2027 guide
• Makar Sankranti in Maharashtra
• Chikki recipe (peanut, sesame and puffed rice)
• Ellu bella, Karnataka's Sankranti mix
• One festival, many names across India