North India's famous winter special Til Bhugga/Bugga or Sesame Fudge recipe with Sesame Seeds, Khoya/Milk Solids, Jaggery and mixed nuts.
Til Bhugga as it is popular in Western Uttar Pradesh, Punjab and Haryana. This is Til and Khoya Ladoo or Barfi(Fudge), that is made especially during Makar Sankranti, the auspicious Hindu Festival.
Harvest Festival in India
In the month of January(mid month 13th- 15th), Indians celebrates harvest festivals in many states. Each state and community have their own way of celebrating it. Known as Sankranti / Sankrant or Magh Mela or Makar Sankranti in Uttar Pradesh, Haryana, Madhya Pradesh, Khichdi in Eastern Uttar Pradesh and Bihar. Makara Sankaranti in Maharashtra, in Gujarat it is celebrated as Uttarayan or Kite flying Festival. Pongal in South Indian States and Magh Bihu in North East especially in Assam.
To know more about Makar Sankranti Tradition in North India especially Uttar Pradesh check out Til and Khus Khus Chikki(Sesame and Poppy Seeds Brittle).
Significance of customs followed during Makar Sankranti/Harvest Festival
Special festive preparations with fresh winter produce, sesame seeds, jaggery and other nutritious grains and nuts are commonly made and offered to deity(Sun) in almost all households. The one thing I love about our traditions and customs is that everything is so much scientifically related and benefits the human body in utmost way. Like going out in fields, Sun Worshiping, Kite Flying and traditional dances . All these exposes body to Sun that normally is devoid of during fogy winter days. This helps the body to replenish the Vit.D content. Food that is cooked on this auspicious day has all the nutritional and health benefits that cleanses the body and prepares it for the coming summer months.
Sesame Seeds are rich source of protein and fibers and have the intrinsic property of giving warmth to the body. When mixed with Jaggery or gur it doubles up the benefits a Jaggery too has it's share of Ayurveda health benefits for the body. It is believed to be one of the best detox for the body that purifies blood.
What is Til Bhugga
Traditional Til and Mawa Ladoos prepared with nuts(optional) and sugar are known as Til Bugga in many parts of Punjab, Haryana and Uttar Pradesh. You can add crushed or powdered nuts of your choice or make it with only til and gur. Usually it is made with castor sugar, but my grandmom and mom used grated gur or jaggery powder to make it.
I ran out of almonds so used Almond Meal/Flour here. You can powder almonds and add in recipe.
How to make Til Bugga or Til Mawa Ladoo
To make Til Bugga or Til Khoya Ladoo, I have used homemade khoya you can use store-bought one.
Dry roast Sesame Seeds/Til till it starts to give aroma and turns light brown. Once done take out in a separate plate or dish.
Roast Khoya/Mawa till starts light pink/brown. Add almond meal to it and roast for few more seconds. Then take out and keep aside in a plate.
Once sesame seeds cools down, add melon seeds or other nuts(cashew nuts, raisins or almonds) and grind to a coarse powder.
Mix with jaggery or sugar, then add khoya. It should not be completely cool, little warm will be easy to bind in form of ladoo.
Leave on counter for 1-2 hrs then store in an air-tight container.
Please note: If the mixture is crumbling while making Ladoo, add 1-2 tbsp. of warm ghee.
Also, bind ladoos while the mixture is warm, not cold. If it cools down and you have problem in binding laodo, you can microwave it for just 20-30 seconds and bind then.
Til Bhugga/Til Khoya Ladoo
- 2 Cups Khoya/Mawa
- 1 Cup Sesame Seeds
- 1/2-1 Cup Jaggery Powder
- 1/4 Cup Melon Seeds or any Mixed Nuts optional
- 1/4 Cup Almond Meal/Powdered Almonds optional
- To make Til Bugga or Til Khoya Ladoo, I have used homemade khoya you can use store bought one. Also, add the amount of jaggery/sugar as per your taste. We like moderate sugar in sweets and desserts so I add less.
- Dry roast Sesame Seeds/Til till it starts to give aroma and turns light brown. Once done take out in a separate plate or dish.
- Roast Khoya/Mawa till starts light pink/brown. Add almond meal to it and roast for few more seconds. Then take out and keep aside in a plate.
- Once sesame seeds cools down, add melon seeds or other nuts(cashew nuts, raisins or almonds) and grind to a coarse powder.
- Mix with jaggery or sugar, then add khoya. It should not be completely cool, little warm will be easy to bind in form of Ladoo.
- Leave on counter for 1-2 hrs. then store in an air-tight container.
Other Sankranti Special recipes
Other special Til/Sesame Seeds and Gur Jaggery like Tilkut/TilPatti(in U.P), Rewari, Gajak. Another variation of these ladoos prepared in Maharashtra is known as Tilgul. Tilgul Poli is another preparation where a mixture of jaggery and sesame seeds is stuffed in flatbread. Jaggery is also paired with puffed rice balls like Lai ke Ladoo or Murmura Ladoo in Bihar, Pori Urundai (puffed rice balls).Peanut Chikki with Peanuts in Punjab, Delhi and other Northern states, which is also known as Kadalai Urunda.
Gur Makhana another delicious preparation of puffed lotus seeds with jaggery and sesame seeds and spices like herbs can be made for winters or for the occasion.
I am going to make our traditional Chilka Urad Dal Khichdi with Rassewale Aloo Tamatar. Usually we made Bhathua Raita with it but since Bhathua(Chenopodium) is not available here I will make Chass that mom also made sometimes with the khichdi. Do check out my post on the significance of this Khichdi on Makar Sankranti in Uttar Pradesh. Many people also make Aloo Matar Tahri with seasonal fresh vegetables like Peas, Carrots and Cauliflower. In South India, especially in Tamil households Rava Pongal and it's other varieties are cooked.
Linking the post to my facebook group Foodie Monday Bloghop where all the participating bloggers have prepared Sankranti Special. Do checkout what each one of us has got for the festival.
Enjoy your celebrations and have a very auspicious Makar Sankranti. Not only for Sankranti but also for winters or for treating your loved ones whenever you try these ladoos do give me your feedback.
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