We then take these flavors a notch higher, by infusing a hint of cardamom and nutmeg, and the result is melt-in-the-mouth Sweet Tilgul Poli, that is just yum! You can enjoy the Tilachi Poli hot, topped with a dollop of homemade ghee, or dunked in a cup of milk. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
More Indian Dessert Recipes
Did you enjoy this heritage recipe? Here are some of my favorite Indian festival desserts: Tilachi Poli or Tilgul Poli is a sweet bread made with:
- Base stuffing - A combination of roasted, ground sesame seeds, peanuts, and poppy seeds. Sweetened with grated jaggery, and made fragrant with ground cardamom and nutmeg
- Outer Cover - Whole wheat dough kneaded in milk. Enhanced with aromatic saffron strands and a pinch of salt Since the stuffing is made from dry ingredients with long shelf life, I always make a generous batch, so that we can enjoy this delicious poli throughout the winter. Though you can keep the stuffing at room temperature for a couple of days, I usually refrigerate it for up to a month. Made with sesame seeds and jaggery, these parathas are not just delicious but also deeply symbolic, representing the warmth and togetherness of the season. During the chilly winter months, our bodies often crave foods that provide extra energy, and Tilgul Poli fits the bill perfectly. The rich, nutty flavor of sesame seeds combined with the sweetness of jaggery makes it a favorite among both kids and adults. Whether enjoyed with a dollop of ghee or on their own, Sweet Sesame Parathas bring a sense of comfort and joy, making winter gatherings even more special. My mom’s Tilgul Poli is legendary. Even today, I distinctly remember those exotic aromas wafting through the kitchen, as my mother roasted and ground the sesame seeds to make the fragrant stuffing for this recipe. I make it a practice to follow all our family traditions ardently. It helps me to keep and pass on the legacy while giving us the opportunity to eat our favorite foods. It is also extremely fulfilling to see that, both my sons look forward to enjoying these traditional recipes.
Authentic Maharashtrian Puran Poli Mango Shrikhand Besan Ladoo Rava Ladoo Coconut Barfi Sweet Coconut Rice, Narali Bhath Pakatali Puri
Also here are some of my favorite Indian desserts to make in the Instant Pot:
Rice Kheer - easy, creamy rice pudding Makhana Kheer - creamy roasted foxnuts and carrot pudding Seviyan Kheer - vermicelli pudding Gajar Ka Halwa - stewed carrot pudding Shakarkand Halwa - sweet potato pudding Lauki Ka Halwa - stewed bottle card pudding
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