Ingredients

• 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.