Last updated
Tilgul kha god god bola.jpg
Course Dessert
Place of origin India
Region or state Maharashtra
Main ingredients Sesame seeds, jaggery

Tilgul is an Indian jaggery and sesame candy coated with sesame seeds. In the state of Maharashtra, people exchange tilgul on Sankranti, a Hindu festival celebrated on 14 January, which continues for seven days till Rath Saptami.


Sesame and jaggery are both warming foods that can help boost immunity. This candy is thus beneficial for the human body during the winter season. [1] Hence this candy is consumed during winter festivals like Sankranti and Lohri. [1]

The sweet is a mixture of sesame seeds (called "Til" in Marathi) and jaggery (called "Gul" in Marathi), hence the name. On Sankranti eve, families serve their guests Tilgul or Tilgul sweets while saying "Tilgul ghya, goad goad bola" which literally means "Take Tilgul and talk sweetly".

See also

Related Research Articles

<span class="mw-page-title-main">Jaggery</span> Unrefined cane sugar

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.

<span class="mw-page-title-main">Makar Sankranti</span> Hindu festival that reveres Surya (sun god)

Makar(a) Sankranti, also referred to as Uttarayana, Makar, or simply Sankranti, is a Hindu observance and a festival. Usually falling on the date of 14 January annually, this occasion marks the transition of the sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the sun has made this transition which vaguely coincides with moving from south to north, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Many native multi-day festivals are organised on this occasion all over India.

<span class="mw-page-title-main">Lohri</span> Winter folk festival in India

Lohri is a winter Punjabi folk festival celebrated primarily in Northern India. The significance and legends about the Lohri festival are many and these link the festival to the Punjab region. It is believed by many that the festival marks the passing of the winter solstice. Lohri marks the end of winter, and is a traditional welcome of longer days and the sun's journey to the Northern Hemisphere. It is observed the night before Maghi.

<i>Laddu</i> Spherical sweet from the Indian subcontinent

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."

<span class="mw-page-title-main">Tilkut</span> Sweet originating in India

Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand.

The term Uttarāyaṇa is derived from two different Sanskrit words – "uttaram" (North) and "ayanam" (movement) – thus indicating the northward movement of the Sun. In the Gregorian calendar, this pertains to the "actual movement of the sun with respect to the earth." Also known as the six month period that occurs between the winter solstice and summer solstice. According to the Indian solar calendar, it refers to the movement of the Sun through the zodiac. This difference is because the solstices continually precess at a rate of 50 arcseconds per year due to the precession of the equinoxes, i.e. this difference is the difference between the sidereal and tropical zodiacs. The Surya Siddhanta bridges this difference by juxtaposing the four solstitial and equinoctial points with four of the twelve boundaries of the rashis.

Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.

Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.

<span class="mw-page-title-main">Chikki</span> Peanut-based confection

Chikki is a traditional Indian and Pakistani sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra, and other nuts such as almonds, cashews and pistachios.

<span class="mw-page-title-main">Pitha</span> Dessert from Bengal, Assam, Jharkhand and Odisha

Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.

Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.

<i>Jian dui</i> Chinese fried pastry

Jiandui or sesame balls are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively, sweet black bean paste, or red bean paste.

<span class="mw-page-title-main">Ariselu</span> Indian rice flour sweet

Ariselu or Arisa is an Indian sweet from Andhra Pradesh, Odisha, Telangana. It is also called Kajjaya in Kannada, Adhirasam in Tamil Nadu, Neyyappam in Kerala ,Anarsa in Marathi, arsa or anarsa in Uttarakhand, Bihar and Jharkhand.

Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.

<span class="mw-page-title-main">Adhirasam</span> Dessert made of rice, coconut, and spices

Adhirasam, kajjaya or athrasa in Kannada, ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi or Arisa pitha in Odia) is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet.

<span class="mw-page-title-main">Sesame seed candy</span> Food

Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed)candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.

<span class="mw-page-title-main">Tilsakri</span> Indian confection

Tilsakri is a dessert or confection originating in India. It is a dry sweet made of sesame seeds (til) or peanuts and jaggery. The til is cooked in the raw sugar syrup and set in thin layers, which can be stored for months. Tilsakri is also used as a Gajak, ie. any food item which is eaten after alcohol consumption to change the taste of the palate.

<span class="mw-page-title-main">Chigali</span>

Chigali is a popular tangy Tamarind treat usually made in Southern India, especially in the state of Karnataka. Chigali is also referred to as Imli ki Goli in Northern India. Chigali has become popular in recent days when a company, Havenow Foodtech Pvt. Ltd., introduced it widely into the Indian FMCG market with a brand of "Chicley"


  1. 1 2 "Healthy eating: This is what makes til-gul the ultimate winter combination". The Indian Express. 2023-01-23. Retrieved 2023-12-30.