Tilachya Vadya
Tilachya Vadya for Sankrant
Prep Time
10 mins
Cook Time
30 mins
Cooking Time
30 mins
Total Time
40 mins
 

Sesame and peanuts play an important role in Makara Sankranti celebrations. This recipe for Tilachya Vadya celebrates both in the form of a barfi made with roasted peanuts, roasted sesame seeds, roasted dried coconut and jaggery. 

Course: Dessert, Sweet
Cuisine: Indian, Maharashtrian
Keyword: Tilavcya Vadya
Servings: 12 Vadya
Author: Aruna
Ingredients
  • 1/2 Cup Sesame (~75 gms)
  • 1/2 Cup Peanuts (~ 80 gms)
  • 1/2 Cup Grated Kopra (Dried Coconut) (~ 70 gms)
  • 1 Cup Grated Jaggery (~ 150 gms)
  • 1 tsp Cardamom Powder
  • 1 tsp Ghee
Instructions
  1. Grease a 8" plate using about 1 tsp ghee. 

  2. In a kadhai, over medium heat, dry roast the sesame seeds till they start to change colour and become aromatic.

  3. Spread in a plate to cool.

  4. In a kadhai, over medium heat, dry roast the peanuts till they start to change colour and pop.

  5. Spread in a plate to cool.

  6. In a kadhai, over medium heat, dry roast the grated kopra till it starts to change colour and become aromatic. 

  7. Spread in a plate to cool.

  8. Pulse the sesame in a grinder to make a coarse powder.

  9. Pulse the peanuts in a grinder to make a coarse powder.

  10. In a kadhai, heat the jaggery till it melts.

  11. Add cardamom powder and mix well.

  12. Add the roasted peanut powder, roasted sesame powder, and roasted kopra.

  13. Mix well.

  14. Take off the heat and spread in the greased plate.

  15. Let the mix cool for 5 minutes and then cut into square or diamond shape using a sharp knife.

  16. Now let the Tilachya Vadya cool completely.

  17. Store in an air-tight container.