This tilachi vadi recipe is traditionally served during holidays such as Makar Sankranti, but it is also enjoyed year-round for its exquisite flavor and nutritional value. With its rich, nutty flavor and sweet undertones, Tilachi Vadi is a tempting snack or dessert to share with loved ones. The components in this recipe will protect you from the severe winter.
What is tilachi vadi?
Tilachi vadi is a treat consisting of peanuts, sesame seeds, and jaggery. These vadis come in various forms.
Makar Sankranti is celebrated throughout India, although each state has its own style of doing so. For example, in Maharashtra, it is known as Makar Sankranti, and people share homemade or store-bought sweets. In the north, they celebrate with a kite festival. Similarly, some make this vadi ‘hard’ while others make it’soft’.
Today I’m sharing the soft version of this dish.
Why is this recipe best?
- Just require 5 ingredients.
- Protects you against harsh winters.
- Very easy and quick recipe.
- Not overly sweet.
- Bite sized party dessert.
Ingredients for tilachi vadi
- Roasted peanut powder – You will need to create this at home because I am not sure if it is readily available in stores. If you can acquire it, great! If not, do not worry! You can do this at home. Roast your peanuts in the microwave for 3-4 minutes, stirring occasionally. Once cooled, remove the skin and blend it in a mixer or blender to form powder. It’s that easy!
- Roasted sesame seeds powder – Roasted sesame seed powder is incredibly easy to prepare, just like peanut powder. First, toast the sesame seeds until golden brown. Allow it to cool to room temperature before blending into a powder.
- Grated jaggery – You can readily find jaggery in grocery stores, however it is usually sold in the form of blocks. Grate the jaggery to ensure consistent melting.
- Coconut powder – This is required for decorating tilachi vadi. You can use coconut powder or coconut flakes; either is great.
Tools to make tilachi vadi
- Mixing bowl – to mix peanut and sesame powder.
- Measuring cup – to measure ingredients.
- Measuring spoons – again for measuring.
- Mixer – to make powders.
- Big saucepan – to make the tilachi vadi.
- Wooden spatula – required while making dough.
- Cling wrap – To roll the dough of tilachi vadi.
- Roller – for rolling tilachi vadi.
How to make tilachi vadi at home – overview?
I have mentioned step by step recipe with images below and also mentioned all the details in recipe card but let’s quickly understand the basic steps before you start.
| Sr. No. | Steps to make tilachi vadi at home |
| 1. | Put jaggery and water in the pan. |
| 2. | Once it starts boiling, add peanut powder and sesame seeds powder. |
| 3. | Mix it and roll. |
| 4. | Sprinkle some coconut powder or flakes. |
| 5. | Cut them into small diamond shaped pieces. |
Tilachi vadi (step-by-step ) recipe
Making the dough
Making this soft tilachi vadi is very easy if you follow my step-by-step instructions.
1 – Add powders: In a mixing bowl, combine roasted peanut powder and sesame seed powder.
2 – Mix the powders: Using a rubber spatula, combine both of these powders. Now set this away.
3 – Take pan: Grab a large, deep saucepan and place it over low-to-medium heat.
4: – Add jaggery: Add grated jaggery and water to the pan.
5 – Stir: Using a wooden spatula, stir jaggery and water mixer continuously. It will begin to boil but don’t worry.
PS: Do not reduce the flame.
6 – Check consistency: Once it begins to boil, check the consistency. There are two methods to determine the needed consistency.
The first step is to put some cold water in a small bowl and drop some of this mixture into it. If it solidifies, you’ve reached the desired consistency. If it spreads out in the water, repeat the process for a few more minutes and check again.
Second, place a tiny amount on your index finger and press it with your thumb. If it generates a string, it’s done. If not, repeat the process for a few more minutes and check again.
7 – Add powders: Once it has reached the proper consistency, add a mixture of both powders. You can add half of the mixture at once, completely mixing it before repeating the process.
8 – Form dough: Once the mixture has come together and formed a dough, turn off the gas.
Rolling the dough
9 – Roll: The second to last step is to roll the mixture on cling wrap. Sprinkle with coconut powder and roll gently.
10 – Cut: The final step is to cut them into diamond-shaped vadis. However, the diamond shape is not required. You can cut it into any shape. If you’re cooking it for a particular occasion, you can use a cookie cutter to create some adorable shape vadis.
Tilachi vadi recipe (video tutorial)
Storing and freezing instructions for tilachi vadi
Storing instructions for tilachi vadi
Store leftover tilachi vadis in an airtight container or Ziplock bag. You can easily store this at room temperature for 2-3 weeks.
Freezing instructions for tilachi vadi
You can also store it in the refrigerator for a couple of months and up to 6 months in the freezer. Make sure, you are keeping them in an airtight container or Ziplock bag.
Thawing instructions for tilachi vadi
You can thaw it overnight in the refrigerator and a few hours on the kitchen counter before serving. If you’re in a rush, microwave them for 15-20 seconds after letting them defrost overnight in the refrigerator. Please do not skip the thawing instructions.
| Sr. No. | Storage Type | Number of days/months it stays fresh |
| 1 | Room Temperature | 2-3 weeks |
| 2 | Refrigerator | up to 2 months |
| 3 | Freezer | up to 6 months |
Pro tips to make best tilachi vadi at home
- Roll at the correct time – After adding the toasted peanut and sesame seed powder, just mix until it comes together. When everything is finished, immediately roll it onto cling wrap before it cools. Once cooled, it becomes slightly dry, making rolling harder.
- Keep an eye on the jaggery – You must stay near the pan when cooking tilachi vadi. Please do not go around after putting jaggery and water in the pan. Because this is a rapid process, after it achieves the correct consistency, you should quickly add peanut powder and sesame seed powder. If you postpone the process and continue to boil the jaggery and water mixture, your tilachi vadi may become hard.
FAQ’s
Can I make tilachi vadi ahead of time?
Absolutely. You can definitely prepare this ahead of time. Simply store them correctly for an extended shelf life. Please refer to my storing and freezing instructions for further information.
Why is my tilachi vadi hard?
The main cause for this is that the jaggery and water mixture was heated for longer than intended. Please refer to my step-by-step instructions to determine where to stop heating the jaggery and water combination and add both powders.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other desserts to make it in winter?
If you like these winter recipe, try out my other recipes suitable for winter.
- Starbucks hot chocolate
- Air fryer bread pudding
- Delicious chocolate lava cake
- Chocolate brownies with hersheys cocoa powder
Did you make it?
Did you make these soft tilachi vadi? Let me know your feedback in the comments below! I honestly love to hear from you, and your feedback is really important to me.
If you post the tilachi vadi recipe on Instagram, remember to tag me. Tag @DessertKatta or use the hashtag #DessertKatta.
Recipe card
Tilachi vadi recipe
Description
This tilachi vadi is traditionally cooked during the Makar Sankranti holiday, but it can also be made at any time of year. However, it is a great treat to cook throughout the winter. Let's get started.
Ingredients
Recipe
- Step 1 - Add powders: In a mixing bowl, combine roasted peanut powder and sesame seed powder.
- Step 2: Mix the powders: Using a rubber spatula, combine both of these powders. Now set this away.
- Step 3 - Grab a large, deep saucepan and place it over low-to-medium heat.
- Step 4: Add grated jaggery and water to the pan.
- Step 5 - Stir: Using a wooden spatula, stir jaggery and water mixer continuously. It will begin to boil but don't worry. PS: Do not reduce the flame.
- Step 6 - Check consistency: Once it begins to boil, check the consistency. There are two methods to determine the needed consistency. The first step is to put some cold water in a small bowl and drop some of this mixture into it. If it solidifies, you've reached the desired consistency. If it spreads out in the water, repeat the process for a few more minutes and check again. Second, place a tiny amount on your index finder and press it with your thumb. If it generates a string, it's done. If not, repeat the process for a few more minutes and check again.
- Step 7 - Add powders: Once it has reached the proper consistency, add a mixture of both powders. You can add half of the mixture at once, completely mixing it before repeating the process.
- Step 8: Form dough: Once the mixture has come together and formed a dough, turn off the gas.
- Step 9 - Roll: The second to last step is to roll the mixture on cling wrap. Sprinkle with coconut powder and roll gently.
- Step 10: Cut: The final step is to cut them into diamond-shaped vadis. However, the diamond shape is not required. You can cut it into any shape. If you're cooking it for a particular occasion, you can use a cookie cutter to create some adorable shape vadis.
