Til Poli

Ingredients for Til Poli:

White Sesame Seeds - 480 gms (the polished til)
Jaggery - 480 gm, grated well
Dry Ginger powder (Soonth) - 1/4th tsp
Cardamom Powder - 1/2 tsp
Nutmeg Powder - 1/4th tsp
Refined Flour (maida) - 360 gm
Oil, as required

Method for Til Poli:

Rub around 1 and half tbsp oil in the refined flour along with a pinch of salt. Knead the dough, little soft. Cover it with a wet cloth. Keep aside for around 10 - 15 minutes. Divide the dough into equal portions.

Broil the sesame seeds on low heat. See that you keep stirring them or they could splutter. Once cooked, pound the sesame seeds coarsely.

Now add grated jaggery to the sesame seeds and continue pounding. Pound till the mixture gets smooth enough. Stir in dry ginger powder, cardamom powder and nutmeg powder to the sesame seeds - jaggery mixture and mix well. Make small balls, equal portions as of the dough.

Now roll on the dough balls separately as you would for a paratha. Fill in the sesame seeds - jaggery ball and seal the ends of the dough ball. Roll it further into thin rounds as you would do it for paratha.

Shallow fry on a hot pan until they turn golden brown.

Store them in air-tight containers. Serve hot or cold as preferred.

Tip: Once the sesame seeds - jaggery balls are ready, then the further procedure is as same as a making a regular paratha. You just need to stuff in the filling and roll it into a fine paratha. But carefully, as due to jaggery it may stick to you rolling pin. But that is the reason we use maida, as maida holds it better.

By listening to these Festive specialty names, we wonder how difficult they may be. Once tried we know its not at all difficult. You just need to know how it is to be done. And you know it now..

Try other Makar Sankranti Sweets:

Pinnie (Punjab) 

Atta Laddoo (Uttar Pradesh)

Pongal (Tamil Nadu)