At the heart of Makar Sankranti celebrations is the til-gul, a sweet treat made using jaggery and sesame: two ingredients that introduce warmth and nourishment in winter weather. Following the festivities at home, there is bound to be some til-gul leftover in the large steel tin which stores this treat. Turn til-gul into an inventive, imaginative delicacy by repurposing it in different ways after the festival draws to a close. Small bites, toppings and breakfast staples can all be crafted out of til-gul, as creative takes on the traditional treat.
Til-Gul Crumb Topping
Breakfast bowls can be transformed into light, healthy fusion delights by using leftover til-gul as a crumbly, nutty, crunchy topping on top of yoghurt, porridge or fruit chunks. The sweet, caramelised jaggery in til-gul tends to pair wonderfully with both milk and yoghurt. So, whether you make a porridge or a yoghurt and fruit parfait, a crumbled til-gul topping will introduce flavour depth in both these breakfast staples. Think of it as a lingering festive taste on the palate the morning after the festivities are concluded.
Stuffed Til-Gul Flatbread
Generally, gul poli or a jaggery flatbread is the festive staple prepared during Makar Sankranti. However, an interesting way to approach sweet flatbreads after the celebrations are concluded is to stuff the til-gul into dough balls to prepare a sweet roti variation. When the til-gul is made with the addition of dried coconut, it brings a little bit of nutty, earthy density into the flatbread, which layers the sweet treat with complex flavour. Serve these dense crushed til-gul stuffed flatbreads with some ghee or milk as an evening snack or a winter breakfast the following day.
Sesame And Jaggery Energy Bites
Roll up crushed til-gul with oats, dates and nuts and break this down into bite-sized balls. Full of the nourishing properties of sesame and jaggery, the natural sweetness oozing from the dates and a slightly chewy quality which comes through the oats, these energy bites will be excellent fuel before a workout or an outdoor game. What’s more, the energy bites will last for a couple of days in the fridge so you can enjoy the flavours of the festive season several days after Makar Sankranti has already been celebrated.
Til-Gul Latte
For those who prefer having a cup of milk for breakfast or as an evening meal, the til-gul latte can be an innovative way of building taste into plain milk. Crush the til-gul and mix it with the milk. Add just a pinch of cardamom for more aroma. Comforting and nourishing, til-gul latte is the perfect soother for cold evenings. Ensure the milk is boiled enough for the jaggery in the til-gul to break down and infuse the drink with its subtle sweetness. Garnishing the drink with a crushed nuts drizzle can build more nuttiness into this simple wintertime blend. Use a whisk to lightly foam the upper layer of the milk for the latte effect.
Til-Gul Toast
An unexpectedly delicious crossover that reimagines peanut butter and bread with a til-gul twist, this toast is a fine way to finish off leftover til-gul and the crumbly bits of the sweet treat lying at the bottom of the jar. Spread a thin layer of butter on white bread or milk bread and sprinkle finely crushed til-gul over this. A pinch of chilli powder can be smattered on top, and a little salt too that elevates the sweet and spicy contrast. Now, toast the bread until it browns evenly and serve with evening chai or coffee. Drizzle chocolate syrup over the til-gul toast for a more indulgent touch.