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Tilachya Vadya for Sankrant
Aruna
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.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Cooking Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dessert, Sweet
Cuisine
Indian, Maharashtrian
Servings
12
Vadya
Ingredients
1x
2x
3x
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
Grease a 8" plate using about 1 tsp ghee.
In a kadhai, over medium heat, dry roast the sesame seeds till they start to change colour and become aromatic.
Spread in a plate to cool.
In a kadhai, over medium heat, dry roast the peanuts till they start to change colour and pop.
Spread in a plate to cool.
In a kadhai, over medium heat, dry roast the grated kopra till it starts to change colour and become aromatic.
Spread in a plate to cool.
Pulse the sesame in a grinder to make a coarse powder.
Pulse the peanuts in a grinder to make a coarse powder.
In a kadhai, heat the jaggery till it melts.
Add cardamom powder and mix well.
Add the roasted peanut powder, roasted sesame powder, and roasted kopra.
Mix well.
Take off the heat and spread in the greased plate.
Let the mix cool for 5 minutes and then cut into square or diamond shape using a sharp knife.
Now let the Tilachya Vadya cool completely.
Store in an air-tight container.
Keyword
Tilavcya Vadya
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