Gul Poli | Til-Gul-Shengdana ladoo | गुळ पोळी | तिळ-गुळ-शेंगदाणा लाडू | Panch Pakwan |Epi 13| 090126

Makar Sankranti in the Konkan region is a celebration of warmth, sweetness, and togetherness. Festive favorites like Gul Poli and Til-Gul-Shengdana ladoo add special meaning to the occasion with their deep cultural roots. Made with jaggery (gul), sesame seeds (til), and peanuts (shengdana), these wholesome treats are rich in energy, fiber, and iron—perfect for winter. Symbolizing harmony and goodwill through the spirit of “Til-gul ghya, god god bola,” these timeless sweets continue to delight generations. This lovely recipe is shared by home cook Anagha Joshi—tune in, cook with us, and enjoy this classic Konkan treat! Gul Poli Ingridents For the Dough: Wheat Flour, Maida (all-purpose flour), Salt, Oil/Ghee, Water. For the Filling: Jaggery , White Sesame Seeds (Til), Peanuts, Besan (gram flour), Cardamom Powder, Salt. Method 1) Dry roast sesame seeds until fragrant and light golden; cool and powder coarsely. 2) Dry roast peanuts; peel and powder coarsely. 3) In the same pan, roast besan in ghee until aromatic. 4) Mix powdered sesame, peanuts, and roasted besan with grated or powdered jaggery, cardamom, and salt. 5) Combine wheat flour, maida, and salt. 6) Add hot oil/ghee and rub into the flour mixture until crumbly. 7) Gradually add water and knead to a medium-soft, firm dough (firmer than chapati dough). 8) Coat with oil, cover, and rest for 10 minutes 9) Divide the dough into equal portions and the filling into equal portions (make small balls of filling). 10) Take one dough portion, dip in flour, and roll into a small puri. 11) Place a filling ball in the center, bring edges together to seal, and squeeze out excess dough. 12) Gently roll the stuffed ball into a flat poli (paratha). 13) Cook on a hot tawa over medium heat, applying ghee on both sides until golden spots appear. Til-Gul-Shengdana Ladoo Ingredients 1) 1 1/2 cup - White sesame seeds 2) 1/2 cup - Peanuts 3) Jaggery 4) Cardamom powder 5) Ghee 6) Salt Method 1. Dry roast sesame seeds until fragrant and light golden; cool and powder coarsely. 2. Dry roast peanuts; peel and powder coarsely. 3. Take one kadhai. Put jaggery, ghee, and a little water and keep it for melting. As the jaggery melts, turn off the flame. 4. Add peanut and sesame powder to the jaggery, add a little cardamom powder and salt, and mix it well. Keep it for 5 mins until it comes to normal temperature. 5. Apply ghee to hands and make small ladoos. #PanchPakwan #CookingShow #Prudent #CookWithUs #FoodLovers #AuthenticFlavours #MakarSankranti #KonkanCuisine #GulPoli #TilGulShengdanaLadu #TilGul #KonkanFood #TraditionalSweets #FestiveFlavors #HomeCooked #IndianFestivals #SeasonalEating #FoodWithCulture #SweetTraditions #DesiDelights #FoodCulture #FoodHeritage #HomemadeDelights #FoodWithLove #FoodieFavorites #AuthenticTaste #HomeStyleCooking #FlavorfulBites #TraditionalRecipes #FoodieDiaries #InstaFood #FoodieLife #TastyTravels #FoodFromTheCoast #SimpleAndTasty