Easy Nutty Til Gud Nankhatai

When the winter festivals of Lohri and Sankranti arrive, the air is filled with the sweet aroma of til and gud (sesame seeds and jaggery). These two ingredients are a traditional part of the celebrations, symbolising warmth, prosperity, and good health. And what better way to enjoy these festive flavours than by baking a batch of Til Gud Nankhatai?

Traditionally eggless, this version of the classic nankhatai is made using only whole wheat flour, making it a bit healthier than the usual all-purpose flour cookies. The nutty flavour of roasted sesame seeds and the rich sweetness of jaggery come together beautifully to create a cookie that is perfect for the occasion. The traditional nankhatai texture—crispy, buttery and melt in the mouth deliciousness adds to the charm of these simple yet delicious treats.

The combination of til (sesame) and gud (jaggery) is not only tasty but also nutritious. Sesame seeds are packed with healthy fats and minerals, while jaggery is a natural sweetener that brings a deeper, caramel-like flavour. These ingredients are said to bring warmth and energy during the winter months, making them a perfect fit for the chilly days of Sankranti.

If you love Nankhatai, you may also like these Wholewheat Kaju Katli Nankhatai.

Til Gud Nankhatai is incredibly easy to make. The dough comes together quickly, and you don’t need any fancy equipment to prepare these cookies. Once baked, they have a beautiful golden hue, thanks to the whole wheat flour and jaggery. The sesame seeds on top add a delightful crunch and an extra burst of flavor in every bite.

These cookies are a great way to celebrate the season and enjoy the traditional flavours of Sankranti. They can be gifted to friends and family, shared with neighbors, or enjoyed with a hot cup of chai as you watch the kites flying. Whether you’re celebrating Sankranti or simply in the mood for a delicious, wholesome treat, these Til Gud Nankhatai will surely add to the joy of the occasion.

So, this Sankranti, bake a batch of these golden, melt-in-your-mouth cookies and enjoy the goodness of til and gud in every bite!

Wholewheat Til Gud Nankhatai

Serves: 18-20 cookies Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

2/3 cup (90 g) - Powdered Jaggery

1/2 cup (100 g) - Ghee/Unsalted Butter

1 cup (130 g) - Wholewheat Flour

3/4 cup (110 g) - White Sesame seeds

2 tbsp (20 g) - Rawa/Sooji/Semolina

1/8 tsp - Salt

3-4 Cardamom pods

1/2 tsp - Baking Soda

1/2 tsp - Baking Powder

Instructions

1. Take Wholewheat Flour, Sesame seeds or til, Rawa or sooji, seeds from 3-4 cardamom pods, Salt, Baking powder, Baking soda and grind it all into a fine powder. The more you grind it, the better. The flour should be coated nicely with the oils from the sesame seeds.
2. In a large mixing bowl, take cold ghee or soft unsalted butter. Add the powdered jaggery. Pulse the jaggery a few times in a mixer or food processor to break any bigger pieces before adding.
3. Whisk this until the mixture turns very fluffy and pale. If the ghee and butter are cold, this will be easier and will only take a few minutes.
4. Now add the processed dry ingredients from step 1 and mix everything gently but thoroughly, until an even dough forms.
5. Take 1.5 tbsp portions of the dough and pressing with your hand, form a round. Roll it gently and pressing slightly, form it into a thick disk. Form all the Nankhatai similarly.
6. Place them on a parchment lined baking sheet and dab a little bit of cold water on top of each. Sprinkle some sesame seeds on top of each nankhatai.
7. Bake them in a preheated oven at 180 C for 10-12 minutes until you see large cracks appearing on the Nankhatai. Do not bake them longer or they will turn bitter.
8. Open the oven door halfway and let the Nankhatai cool completely like this.
9. To make them without oven, take a heavy bottom pan or pressure cooker and add enough salt to cover the base.
10. Place a stand so our baking tray doesn’t touch the bottom on the pan directly. Always heat the pan completely before placing anything in to bake. This is the equivalent of pre-heating the oven.
11. Cover the lid and let it cook on low flame for around 15-20 minutes. Switch off the heat, remove the lid and let the Nankhatai cool completely before taking it out.

Notes

1. Depending on your preference, you can use anywhere from 1/2 cup to 1 cup of white sesame seeds for this recipe.
2. Black sesame seeds have a more intense flavour. So I use suggest to use white sesame seeds.
3. Do not over bake these cookies. Bake only until you see large cracks forming. It tends to turn bitter if overbaked.
4. Let the cookies cool in the oven. They will crisp up as they cool.
5. You can use half jaggery and half sugar in you prefer.

Did You Make This Recipe?

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