If you love winter delights such as Revadi, then these Homemade Til Rewari is just what you need in your life. These delicious treats are the perfect little bites of brittle rock candy that’s sweet, crunchy, and completely irresistible.
The best part, til revadi makes a perfect edible gift for friends and family wrapped in a pretty jar.
Lohri and Makarsankranti festivities are in full swing. And at this time of the year, markets are flooded with all sorts of jaggery sweets such as til ke laddu, peanut chikki, or peanut brittle, puffed rice, and revadi to celebrate these auspicious occasions.
Growing up, I remember my mom and my aunt making huge Rewari batches just before the Lohri. She would save some for us, and the rest was distributed to family and friends as gifts.
I usually make til gur ki Patti on this occasion but instead tried Til rewari this year, and it just turned out amazing!
What is Til Rewari?
For those who are unfamiliar with this term, Til stands for sesame seeds, and revari is a sweet rock candy made with jaggery or sugar.
Collectively, it stands for a rock candy sweet made with sesame seeds, jaggery, or sugar and is often eaten on the festive occasion of Lohri and Makar Sankranti.
What is Lohri and Makar Sankranti?
During October – December, because of the Earth’s movement, the sun starts to move towards the south (Dakshin), resulting in variations in the length of the days and night. And because of shorter days, harsh weather conditions, and limited sunlight, crop harvesting comes to a standstill, and this phase in Hindu religion is called Dakshinayan or winter solstice.
But as January sets in (around 13th or 14th), the sun begins its Northward journey (Uttar), which marks the end of the winter gloom. This Northward transition into the Capricorn constellation (Makar in Sanskrit) is called Uttarayan in Hindi or summer solstice.
Sesame Seeds hold special significance!
Whether you are celebrating the warmth of Lohri or enjoying the kite festival ( Makar Sankranthi), or just conveying greetings of Pongal, some foods hold special significance.
All over India, this harvest festival is celebrated in a different custom. In the North, especially Punjab, people celebrate Lohri by singing and dancing around a bonfire. They thank God for nature’s bounty, prosperity, and a good harvest season.
Ingredients to make Homemade Til Rewari
Please scroll to the bottom of the page for a full detailed recipe with instructions. For this recipe, you’ll need –
» Sesame seeds – our star ingredient. I have used white sesame seeds for til revari. The oils present in sesame seeds help generate body heat, increase immunity, and promote health and longevity. In addition to that, sesame seeds or til are an excellent source of fiber, iron, minerals, and beneficial antioxidants.
» Sugar – these revadis are sweetened with sugar. I have used granulated sugar. You can use Jaggery alternatively. I prefer gur revadi because jaggery helps keep our body warm during winters and has many health benefits.
» Water – to make a thick syrup which is essential for our revadis.
» Corn Syrup – is a popular ingredient used to make hard rock candy recipes. It’s inverted sugar, which means it prevents crystallization and gives a smooth texture to hard candy. I have used light corn syrup for this recipe. Your revadis will turn brittle on the outside without the corn syrup but soft on the inside.
» Kewra essence + eliachi powder – these two are added to flavor our revadis. You can use rose essence too.
» Salt – a little bit to enhance the overall flavor.
How to make Homemade Til Rewari?
For a detailed step by step recipe on how to til revadi, please scroll to the bottom of the page.
As much as I enjoy eating this rewari, I have to admit, making it involves some real muscle power. The challenging part is – stretching of sugar. It requires two people and a back and forth – folding and kneading process.
Once sugar is stretched after that, the process is straightforward. Below I have shared two methods of making rewari –
- The first one is made with corn syrup – the rock-solid rewari just like the store-bought one.
- The second one without corn syrup – brittle on the outside but soft on the inside.
- The third one is the gur rewari.
Difference between the two method –
The only difference between the two methods is that – rewari without corn syrup is not as rock-solid as the store-bought ones. Choose any method, but the key to a crispy and crunchy rewari is THE perfect sugar/jaggery syrup consistency.
Recipe tips to make the best Homemade Til Rewari
» Always roast the sesame seeds on a low flame to avoid burning.
» Roast the sesame seeds as it brings out their deeper, more nuanced flavors.
» For a brittle (rock-solid) revadi – corn syrup is a must. Skipping corn syrup will yield soft revadis.
» The consistency of sugar/jaggery is essential for Til revadi. Please use a cooking thermometer to measure the sugar temperature. The sugar temperature should reach between 255-260 degrees F. At this point, the sugar syrup will form a ball when dropped in cold water and will feel like a squishy piece when rubbed in between the fingers.
» Do not cook sugar syrup on a high heat as it will burn. Cook on medium-low heat and keep stirring. If the syrup is overcooked, it will turn brittle when dropped in water and difficult to work with. We need a soft gooey textured sugar syrup for our til revadi.
» Instead of kewra essence, you can use rose water to flavor the revadis.
» Be very careful while working with the gooey sugar syrup. Feel free to wear heat-resistant gloves to prevent burn.
» Homemade til Rewari can be made in advance and can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze.
» Work on the stretched sugar syrup while it’s still warm. It hardens pretty quickly; therefore, work as fast as you can. But if the sugar becomes cold and difficult to work with, warm the sugar in the microwave in 20 minutes increments until it’s warm and spreadable.
Do not overheat the sugar mixture. Work as quickly as possible. You may need extra hands to finish the revadis while the sugar is still warm.
Substitute for Corn syrup
Unfortunately, there is none. To enjoy the same store-bought crunchy Til Rewari, corn syrup is a must.
To prevent crystallization, I have experimented with acids like vinegar, lemon juice, and cream of tartar, but everything failed. I have shown my experiment below. The revadis did turn brittle but were soft on the inside.
If the sugar syrup were to be cooked below 255-260 degrees F (123- 126 degrees C), then any acid would have worked. But for this recipe, we need the sugar syrup to reach a higher temperature of 255-260 degrees F; therefore, corn syrup is the best inhibitor of crystallization.
Honey CANNOT replace corn syrup. Honey, if cooked past 160 degrees F, will crystallize the sugar. For revari making, I would strongly recommend sticking to the recipe.
Besides all the hard work, these Homemade Til Rewari are super addictive and delicious. They make an irresistible and yummy winter snack.
I always prepare a jar full of rewadis (sugar/jaggery both) in the winters. It’s a perfect after-meal treat that will keep the body warm during winters.
The best part, they can be stored for a longer time.
So let’s sing and dance to Sundar Mundariye hoye tunes and celebrate the warmth and love of the Lohri festival with these homemade Til Rewari recipe.
Should you make this Rewari, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY THESE OTHER WINTER DELICACIES!
Happy Makar Sankranti, Lohri, and Pongal to all!
FOR SUGAR REWARI
ROAST SESAME SEEDS
- Add sesame seeds/til to a heavy-bottomed pan. Dry roast for 2-3 minutes on a medium-low flame. Be careful lightly roast it. Keep stirring continuously to prevent the burning of the seeds. Set it aside.
FIRST METHOD – ROCK SOLID REWARI (JUST LIKE STORE BOUGHT)
- Combine sugar and water in a pan.
- Add salt.
- Pour in corn syrup.
- Add kewra essence and eliachi powder.
- Mix until well blended. Cook this mixture on a medium flame.
- After 6-8 minutes of cooking on a medium flame, sugar syrup will look like this – all bubbly. If you have a cooking thermometer, then measure the syrup temperature – it should be between 255 – 260 degrees F.For a perfect outcome, cook sugar/jaggery to its right stage(between 255-260 degrees F). Do not rush through this step. If the syrup is not cooked well, then you will end up with a gooey syrup. It took me some time to master this technique.
- The syrup should be thick – as shown in the pic. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
- Other way to test the consistency is to take a bowl of ice cold water.
- Drop a few drops of sugar syrup in that ice cold water.
- Carefully remove the syrup from the water. The texture of the syrup will be gooey and rubbery.
- Press and rub in between your fingers, and it will feel like a slimy lump. Sugar syrup is ready. But if the sugar turns brittle like a rock in water, then it's a waste; you have overcooked the syrup. Please do not progress with the recipe.
- Layer a tray with a silicone mat and pour sugar syrup over it.
- Allow it to cool for 1 minute. Use a spoon to peel sugar around the edges.
- Work with a spoon and gather all the syrup in the center.
- Please be very very careful as the syrup is extremely hot. Assemble: sugar syrup in the center.
- Soon it will come together like a thick, sticky, gooey dough.
- Grease your hands with ghee and start kneading the syrup.
- Knead, knead, and knead. Do not leave sugar unattended, or it will dry out.
- Stretch, fold, and knead. You will really need some muscle power for this thing. IF sugar starts to feel really tight and difficult to fold, then warm it in the microwave for 15-20 seconds and start the process again. No microwave – no worries, wrap in between a warm towel for a few seconds. PLEASE make sure no water touches the sugar syrup; it will become sticky and difficult to handle.
- After a good kneading of 30-40 minutes or maybe longer, sugar syrup will change color from pale yellow to creamy white. That's it; sugar is ready to be shaped as rewari. Kneading time may vary from person to person. It depends on how fast you knead.
- Add roasted sesame seeds on the silicone mat.
- Add kneaded sugar dough on top.
- Stretch and knead again.
- Incorporate sesame seeds in the sugar dough. The more the sesame seeds, the better.
- Give it a final punch, and sugar dough is ready to be shaped. At this point, no water or liquid should touch the sugar. Make sure your hands are dried and well greased with ghee to work on the next step.
- Cut and divide sugar dough into equal portions. Kneaded sugar may feel quite firm at this point – no worries, warm it slightly (10-15 seconds) in the microwave, knead and start the process.
- Shape and flatten the sugar dough.
- Roll flatten balls in roasted sesame seeds. Sesame seeds may not stick to the rewari. No worries, apply a little ghee and roll. Seeds will stick well.
- Repeat with the rest of the dough. Homemade sugar rewari is ready. This is the traditional method.
SECOND METHOD WITHOUT CORN SYRUP – BRITTLE BUT NOT ROCK SOLID
- This method is equally good, but it is not as rock-solid as the traditional one. Combine water and sugar. Add eliachi powder.
- Bring it to a boil.
- Add 1 teaspoon lemon juice or any acid to prevent crystallization. (read notes above). Add kewra essence and cook the syrup on a medium flame.
- Until it forms a two-thread consistency syrup. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
- Lower the flame and add roasted sesame seeds. Cook the mixture for 2-3 minutes.
- Remove from flame. Keep stirring the mixture. Soon the mix will become thick.
- When comfortable to touch, grease your hands with ghee and start shaping the dough.
- Roll the dough ball in sesame seeds.
- Repeat with rest of the dough and homemade rewari is ready. Compared to the above method this rewari is brittle from top and soft from inside.
- Difference between the two methods – When a firm pressure was applied the rewari made by second method
- Became all crumbly and broke into pieces.
- The rewari made with first method was rock solid like a candy. See how airy it is.
FOR GUR REWARI WITHOUT CORN SYRUP
- Making of gur rewari is different than the above one. Coarsely grind roasted sesame seeds. Set it aside.
- Boil jaggery and water together. Feel free to add 1/4 cup corn syrup to it for brittle and rock-solid rewaris until it forms a 2 thread consistency.
- To check its consistency, drop a few drops in water. If it forms a thick strand, the syrup is ready. For a perfect outcome, cook sugar/jaggery to its right stage, do not hurry through this step. If this step is not correct, you will end up with a gooey syrup.
- Add roasted sesame seeds to the jaggery syrup. Mix it well. Cook the mix again for 2-3 minutes until the mixture starts to come together like a dough. Remove from heat and allow it to cool until comfortable to touch. Add sesame seeds.
- And the mix will become thick like a dough.
- Shape and flatten like rewari. Roll the balls in sesame seeds.
- Rewari can be stored for a longer time. A perfect after-meal treat that will keep the body warm during winters.