Til Mawa Roll
A traditional, rich sweet roll made with roasted sesame seeds, mawa and crunchy dry fruits.
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The Winter Tradition of Til Mawa Roll
In North Indian households, winter and the festival of Makar Sankranti are incomplete without the warmth of sesame (til) and sugar. This recipe is a modern, rich twist on the traditional til laddu. Here at Dr. Priyanka's Kitchen, the goal is always to balance authentic traditional flavors with approachable cooking methods. This roll takes the earthy, comforting aroma of roasted sesame and elevates it with the melt-in-your-mouth richness of mawa, making it a perfect centerpiece for family gatherings.
photo_camera Step-by-Step Gallery
restaurant Instructions
- 1
Heat a pan and roast the til on a low-medium flame for 3–4 minutes until slightly golden and aromatic, making sure they do not burn.
- 2
Allow the roasted til to cool slightly, then grind in a mixer to create a coarse powder (do not make a fine paste).
- 3
Heat 1 tsp of ghee in a pan, add the mawa, and roast continuously on a low flame for 5–7 minutes.
- 4
Turn off the gas, let the mawa cool slightly, and mix in the powdered sugar and elaichi powder.
- 5
Add the coarse til powder and chopped dry fruits to the mixture and combine thoroughly.
- 6
While the mixture is still slightly warm, knead it into a smooth dough. Place it on butter paper or parchment, roll it into a ½ cm thick rectangle, and roll it tightly from one edge.
- 7
Place the roll in the fridge for 30–45 minutes to set, then slice it into equal pieces using a sharp knife.
science Why This Works — The Food Science
Roasting the sesame seeds on a low flame triggers the Maillard reaction, releasing volatile aromatic compounds for a deeply nutty flavor. Slow-roasting the mawa gently evaporates excess moisture while lightly caramelizing the milk proteins, turning it into a pliable binder. Adding the sugar only after the mawa has slightly cooled prevents it from melting completely and turning the dough into a runny syrup.
eco Phytochemical Note
Gentle roasting preserves the high calcium and mineral content of the seeds. However, over-roasting past a golden color can degrade heat-sensitive antioxidants and cause the essential oils to oxidize, resulting in a bitter taste.
energy_savings_leaf Botanical Ingredient Spotlight
Sesame Seeds (Sesamum indicum)
Sesame seeds are highly valued for their unique lignans, specifically sesamin and sesamolin, which act as powerful antioxidants while generating essential body heat during winter.
lightbulb Tips & Tricks
- check_circleDo not over-roast the til (sesame seeds) as they release oil and turn bitter quickly.
- check_circleMake sure to knead and roll the mawa-til mixture while it is still warm; if it cools down completely, the roll will crack.
swap_horiz Substitutions
Mix jaggery in only after the mawa has completely cooled to room temperature to prevent it from splitting.
kitchen Storage & Serving
ac_unit Storage
Keep in an airtight container. Consume within 3–4 days.
local_fire_department Reheating
Best enjoyed at room temperature. If serving straight from the fridge, microwave for 3–5 seconds just to soften the mawa.
restaurant Serving
Serve these sweet rolls alongside a hot cup of masala chai or coffee for a perfect evening treat. Arrange on a festive dessert platter during Makar Sankranti or Diwali alongside other traditional winter sweets. Enjoy it as a standalone after-dinner dessert, served at room temperature.
calendar_month Meal Prep
This is a perfect make-ahead sweet. You can prepare and slice it 2–3 days ahead of any festival or gathering, making day-of prep stress-free.
help_outline Frequently Asked Questions
Can I use jaggery instead of sugar?expand_more
Dr. Priyanka Singh, PhD energy_savings_leaf
Plant Biologist, Phytochemist & Botanical Kitchen Founder. Dr. Priyanka bridges rigorous academic science and your dinner table — one recipe at a time.
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