Til and Gur are synonymous with winter. During this season, these two ingredients are commonly enjoyed in various forms, such as chikkis, gajak, cakes, etc. I also love incorporating them into my holiday baking recipes. As the long holidays approach at the end of the year and plans for trips and vacations come together, the desire to carry homemade baked treats arises. These cookies are not only nutritious but also incredibly delicious. The toasted sesame seeds add a delightful crunch, making it hard to stop at just one. So, be sure to bake extra batches whenever you decide to make them. In addition to being perfect for snacking anytime, these cookies are also great for tea time.
The addition of date jaggery powder is a game changer in this recipe. Unlike regular jaggery powder, date palm jaggery has a distinct flavour that sets it apart from sugarcane jaggery, making these cookies even tastier. I always prefer using Earth Story Farm’s date jaggery powder because of its unadulterated and pure quality. The aroma of the desi cow ghee combined with the jaggery powder is so wholesome that you wouldn’t need any additional flavouring agents for this recipe.
The combination of ghee, jaggery, and flour creates a rich, nutty flavour that I truly enjoy in baking. I remember choosing Earth Story Farm’s desi cow ghee over butter when I first made these cookies. I was initially skeptical, but I decided to go ahead and use ghee, and I’m glad I did. That first batch tasted so good that I immediately noted down the recipe to repeat it later. Over time, I realized it’s definitely a keeper. These cookies are not just great travel companions; they also make ideal gifts for your loved ones.
I hope you’ll enjoy making the Til-Gur Cookies in batches for your family and friends. Happy Holidays!
Til-Gur Cookies
Yield: 12 cookies
Ingredients
● Maida/All-purpose flour- ⅔ cup
● Sesame seeds- 2½ tsp (lightly toasted)
● Date Jaggery powder / Khejur gur powder- ⅓ cup
● Salt- ⅛ tsp
● Ghee- ¼ cup
Method
Line an oven-safe tray with a sheet of baking paper, and keep aside.
In a bowl, add ghee and Jaggery powder, mix well with a spatula.
Next, add maida, salt, and toasted sesame seeds to the jaggery mixture, and combine everything into a dough. Shape the dough into a log.
Preheat the oven at 175 degrees C.
Take small portions of dough, about the size of a walnut, shape them into rounds and transfer them to the baking tray.
Bake for 14 minutes, or until the bottom edges of the cookies start to appear brown in colour.
The cookies will be soft after baking, but they will be hardened when cool. Let the cookies cool down for 4-5 minutes on the baking tray itself. Then shift them onto a cooling rack and leave there until they cool completely.
Store the cookies in an airtight container. Consume them within 10-12 days.
Notes:
The recipe can be doubled as per your needs.
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
