Til Peanut Sukhadi

An immensely popular celebratory sweet of the Indian winter festivals Lohri and Makar Sankranti, this Til gajak is a quick recipe and insanely easy to make.

This protein-packed delicacy is made with 8 basic ingredients blended meticulously with jaggery and flavored with cardamom powder.

Together it creates an immunity-boosting sweet treat for the winters that keeps the heat and energy levels up when they are direly needed in the chilling cold. 

What is Til Peanut Sukhdi

This recipe in Indian cuisine is famous around the country. Til in Hindi means sesame seeds, and gur is the Hindi name for jaggery. 

Gajak or patti means confection or dessert in Hindi. Together it means a jaggery-based confection made with sesame seeds. 

Raw sugar or jaggery powder is boiled along with desi ghee, and roasted/ crushed sesame seeds are added to it.

A subtle flavoring of cardamom powder does the magic, and the final result is a delicious Til Gajak worth relishing in every bite! Traditionally sukhadi is prepared with wheat flour, but to create a gluten-free version, I have replaced wheat flour with roasted and crushed sesame seeds and peanut flour. 

This traditional winter sweet is loved by young and old alike as it is delicious to the core and delivers various health benefits.

Reasons You’ll ♡ Til Peanut Sukhdi

It is body-warming and delectable, and you will have every reason to love this Til Gur Sukhadi. Like, it is —

• Made with pantry staples
• A 30-minute recipe
• Flavorsome and addictively delicious
• A perfect make-ahead recipe
• Highly nutritious and healthy!

In addition to that, Til Peanut Gajak is naturally gluten-free sweet and can be made into a vegan recipe as well.

Til Gajak can be prepared in a large batch and enjoyed later through the month as it has a good shelf life.

You can enjoy them at any time of the day and gift them to your loved ones during the Lohri and Makar Sankranti festivals to spread the warmth of your affection. 

The best is that you can also try different variations of this Til Gur Chikki by adding different flavorings or dry fruits of your choice. 

Til Peanut Sukhadi Ingredient List

Sesame seeds/ Gingelly seeds/ Til — The white sesame seeds are the main constituents of this recipe, Til Chikki. Sesame seeds are rich in nutrients and have a warming effect on the body. Ensure the sesame seeds that you are using are fresh.

Peanuts — Peanuts are the other major element of this delicious snack sweet. It is also packed with vitamins and minerals that support health during cold winter.

Ghee — Homemade ghee is added to this recipe of Til Sukhadi for flavor and texture. It helps in proper binding and provides moisture to the mixture. 

Jaggery — This recipe of Til Gur papdi is sweetened with jaggery powder. You may also use jaggery chunks broken into smaller pieces. They will taste the same.

Milk Powder — This is added to the mixture for the richness of flavor.

Cardamom powder — Elaichi powder lends a delicious flavoring to the recipe. 

Pistachios — For garnishing. Oh, they add to the nutrition as well!

Til Peanut Sukhadi Tips and Variations

A different recipe — This recipe is different from the traditional Gujarati Sukhadi, which is made with a combination of wheat flour, ghee, and jaggery (gur). This Til Gur Sukhadi is made with sesame seeds, peanuts, ghee, and jaggery (gur).

Replacement for white Sesame seeds — This peanut Sukhadi recipe is best prepared with white sesame seeds, but if it is unavailable, you can surely use brown or black seeds. However, you have to settle for a change in appearance and taste. 

Roasting sesame seeds is an essential step — Roasting brings an enriched flavor and crunch to the sesame seeds and peanuts; therefore, it is essential to roast them before pulsing. Roasting also enhances the nutty flavor of the sesame seeds and peanuts, which takes the recipe to another level. 

Use a heavy-bottomed pan — When dry roasting the sesame seeds, peanuts, and desiccated coconut, make sure to use a heavy-bottomed pan, as these ingredients are susceptible to getting burnt easily. While roasting, keep stirring to prevent them from sticking to the bottom and getting burnt. 

Use raw, unsalted peanuts — This til peanut Sukhadi recipe makes best with raw and unsalted husked peanuts. If they are not husked, roast them first and remove the skin by gently rubbing them between your palms. Now, they are ready to use. But if you already have husked peanuts, roast them lightly till they become slightly crunchy, and then use them for the recipe.

Roast the coconut till fragrant — Roasting the desiccated coconut for about 1 to 2 minutes will make it more aromatic and crunchier, making the ladoos more delectable. However, be careful while roasting as it can burn quickly and get spoilt.

Roast, cool, and crush — Let the roasted ingredients cool down naturally before you pulse them in the food processor, as this allows them to get rid of the moisture and become crunchier. Crunchier ingredients blend quickly in the food processor. 

Replacing jaggery powder — This recipe uses jaggery powder as the sweetening agent. However, you can replace jaggery powder with jaggery chunks. When using jaggery chunks, make sure to break the chunks into small pieces to facilitate the measuring and mixing. 

Don’t overcook the jaggery — This til peanut Sukhadi recipe requires boiling the jaggery without overcooking it. Overcooking will make the jaggery hard and turn the Sukhadi chewy. We are not even looking for the softball stage; just bring the jaggery, ghee, and water mix to a boil, and you are done! 

Cook the jaggery on medium heat — Cooking the jaggery on high heat may cause the jaggery to stick to the pan and get burnt. To avoid this, always cook the jaggery on medium heat and keep stirring for best til gur papdi mix.

Flavoring with Nutmeg — This recipe is flavored with cardamom powder, but if you like, you can add a pinch of nutmeg powder to your Til Gajak mixture for an enticing flavor. 

Transforming into a vegan version — You can easily make this recipe vegan by replacing ghee with coconut oil and regular milk powder with cashew powder. 

Substitute for milk powder — This recipe uses milk powder, but if it is unavailable, you can use dry coconut flakes. Just roast the coconut before adding it to the Til Gur Sukhadi mixture. 

For flavorsome Sukhadi — To lend a more flavorful and crunchier punch to this sesame seeds gajak, feel free to add nuts like cashews, almonds, or even raisins to the Sukhadi mixture.  

Grinding the dry ingredients to perfection — You can use a food processor or a high-speed blender to pulse the ingredients. However, make sure to pulse the sesame seeds and peanuts separately for this recipe. 

Flaxseed meal for extra nutrition — If you want to raise the nutritional value of this Til Peanut chikki, consider adding a tablespoon of flaxseed meal to the mixture. It adds flavor and texture along with nutrition.

Scale up the recipe — You can conveniently double or triple this delicious snack recipe according to your needs. You can make this Til Gur Sukhadi recipe in batches if you plan to scale up the recipe.

Let me know what you think!

If you are also a fan of winter special sweet treats, I am sure you will love this Til Gur Sukhadi recipe.

So, isn’t it a great idea to gather the ingredients (they are not too many) and begin the prep? 

HAPPY LOHRI, HAPPY MAKAR SANKRANTI, AND HAPPY PONGAL TO ALL !!

Sing and dance to the tunes of Sundar Mundariye hoye.. and celebrate the festive occasion.