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Mawa Til Roll Featured Image.

Til Mawa Roll

Tanvi Srivastava
This easy, 5 ingredient indian mithai made with mawa and til (white sesame seeds) is perfect for the hindu festival of Makar Sankranti.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 15
Calories 140 kcal

Ingredients
  

  • 1 cup white sesame seeds
  • 2 tablespoon sesame seeds toasted, to roll the log
  • 150 g mawa grated
  • 125 g jaggery powder can go to 150g
  • ¾ teaspoon cardamom powder
  • 1 teaspoon ghee or as needed
  • 2 tablespoon pistachios or any nuts of choice, chopped

Instructions
 

  • Lightly dry roast the sesame seeds on low heat in a non stick pan until they are slightly brown.
  • Transfer roasted seeds to a plate and let cool. Reserve 2 tablespoon of seeds and coarsely such the rest in a grinder. Dont grind too much or at high speed else the oil will start oozing out. 
  • In the same pan, add grated mawa and cook for 2-4 minutes in low heat until softened. Dont let brown .
  • Add the crushed sesame seeds, jaggery powder and cardamom.
  • Continue to cook on low heat till the jaggery has softened. Its okay if few bits of jaggery remain. Avoid letting the jaggery overheat and turn into a syrup.
    On low heat, the mixture starts coming together in 4-5 minutes. The mixture will be thick, soft and sticky (but not runny).
  • Remove from heat and cool down completely.
    Tip :- At this stage you can roll into ladoo if you wish
  • On a large aluminium foil sheet, place the cooled mixture. Gently bring together into a ball and press down to flatten. Smear some ghee on your hands if needed.
  • Smear some ghee on the rolling pin and roll into a 7 to 8 inch circle. Sprinkle the chopped pistachios .
  • Start rolling, pulling the foil away from the long edge and rolling the circle over itself to make a tight roll similar to a swiss roll.
  • Cover the roll in reserved sesame seeds and wrap the roll in foil and refrigerate for 2 hours.
  • Slice into 12-15 portion using a sharp knife. Store refrigerated for 2-3 days.

Notes

  1. Nutrition mentioned in the recipe is an estimation only. 
  2. Use fresh ingredients for the best taste.
  3. To prevent them from burning, keep the heat low when toasting sesame seeds.
  4. If you are making jaggery powder at home, use a grater. This makes sure that there aren't any big lumps.
  5. Troubleshooting - If after cooking, the mixture feels wet add little extra coarse sesame powder.If its dry, add 1-2 tablespoon of milk to bring it together. 

Nutrition

Calories: 140kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 3mgSodium: 28mgPotassium: 63mgFiber: 1gSugar: 7gVitamin A: 51IUVitamin C: 0.2mgCalcium: 180mgIron: 2mg
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