Rewadi is one of those nostalgic winter sweets that instantly takes us back to childhood fairs and Sankranti celebrations. Traditionally made with sesame seeds and jaggery, these bite‑sized delights are crunchy, sweet, and full of warmth. In this recipe, you’ll learn how to make perfect rewadi at home — no market tricks, just pure sesame and jaggery, with a golden crunch that lasts for weeks.
Til Gud Rewadi | Sesame Jaggery Candy (Sankranti Special)
Table of Contents
A crunchy, sweet festive treat made with roasted sesame seeds and jaggery, popular during Makar Sankranti.
Ingredients
- 1 cup white sesame seeds til
- 1 cup jaggery gud
- ½ tsp Baking Soda
Instructions
- Heat the Til: Place about half a kilogram of til (sesame seeds) in a pan and heat it thoroughly. Do not roast it. Then, transfer the heated til to a plate to cool down (0:25-0:30).1 cup white sesame seeds
- Prepare Jaggery Syrup: In the same pan, add 200 grams of jaggery and two tablespoons of water. Cook on medium heat, stirring continuously, until the jaggery melts and doubles in volume (0:34-0:44).1 cup jaggery
- Check Jaggery Consistency: After 3-4 minutes, the jaggery will become frothy and dark brown. To check for the correct consistency, drop a small amount into water. It should form a hard, crunchy ball and not remain soft (0:47-1:24).
- Add Baking Soda: Turn off the gas and remove the pan from the heat. Immediately add half a teaspoon of baking soda and mix quickly. The mixture will become bubbly and golden (1:29-1:51).½ tsp Baking Soda
- Combine Jaggery with Til: Pour the jaggery mixture directly onto the cooled til, ensuring it doesn't stick to the plate (1:56-2:05). Carefully scrape all the jaggery from the pan (2:10-2:12).
- Coat the Rewadi: Lightly mix the warm jaggery with the til, ensuring the til coats the jaggery without overmixing (2:18-2:38).
- Shape the Rewadi: Quickly form small, market-sized pieces (rewadi) while the jaggery is still warm. It's helpful to have assistance as the jaggery cools quickly (2:45-3:03).
- Prevent Sticking: Once all the rewadi are made, gently toss them by hand to prevent them from sticking together as they cool (3:06-3:10).
- Final Til Coating (Optional): For a market-style finish, place some til in a pan. Add the rewadi and mix on low heat for about a minute. The til will stick to the rewadi as it warms slightly. Be careful not to burn the til (3:13-3:34).
- Storage: Store the prepared rewadi in an airtight container to keep them crunchy for about a month (3:47-3:54).
Video
Notes
Store the finished rewadi in an airtight container to keep them crunchy for up to a month