Til Gool

Recipe by
Total Time:
45-60 minutes
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 cup - dry grated coconut
  • 1 cup - roasted sesame seeds
  • 1/2 cup - clarified butter
  • A few powdered cardamoms
  • 1 cup - roasted and ground peanuts
  • 3 to 4 jaggery OR sugar

How to Make Til Gool

  • Mix the coconut, peanuts, sesame seeds and divide the mixture into 2 portions to make two batches of firm til-gool.
  • For firm til-Gool:
  • Grease a parat or cookie sheet with ghee. In a heavy bottom pan, heat 23 tbsp of ghee, add 1 cup sugar or jaggery and stir till it dissolves and becomes frothy.
  • Drop a bit of it into a small bowl of water.
  • If it coagulates without dissolving, it is ready.
  • Add 1 portion of the coconut-peanut-sesame mixture to the pan and stir with a wooden ladle.
  • When the mixture leaves the sides of the pan, remove it from the heat.
  • Spread the mixture on to the greased parat or cookie sheet and smoothen with a spatula.
  • Cool for an hour. Cut into squares or diamonds.
  • Repeat the same for the second portion, to get another plate.
  • To make laddoos, let the mixture cool slightly.
  • Rub some on your palms to prevent the mixture from sticking to them.
  • Roll a bit of the mixture into a smooth ball and place on a platter to cool further. Repeat with the rest of thee mixture.
  • For soft til-gool with sugar:
  • Combine the sugar with equal parts water in a heavy bottom pan.
  • Heat till it forms a golden syrup of honey consistency.
  • Them add the coconut-peanut-sesame seed mixture and stir in a few tbsp of ghee.
  • Cook on low heat till thee mixture leaves the sides of the pan.
  • Spread it onto the greased parat or cookie sheet and smoothen with a spatula.
  • Cool for an hour and cut into squares or diamonds.