Til Bugga is a traditional dessert prepared on Makar Sankranti in North India. Specially prepared in winter season named as “Til Bugga“. It consists of dry roasted sesame/til seeds with mava or milk solids and sugar. Only with these ingredients, such a delectable dessert get ready in a few mins.Til Bugga is a traditional dessert prepared on Makar Sankranti in North India. Specially prepared in winter season named as "Til Bugga". It consists of dry roasted sesame/til seeds with mava/evaporated milk and sugar. Only with these ingredients, such a delectable dessert get ready in few mins.
This year on Makar Sankranti I prepared almost all kind of desserts made of til/sesame seed, chikki/peanut brittle bar, laddu, and barfi with mava/evaporated milk. Consuming sesame seeds in winters not only keeps the body warm, but also a great nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan. Read about sesame seeds here.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

 Here I am with a recipe which will use milk powder to make. This is the first time I used milk powder to make a dessert. So let’s look at the process how to make Til Bugga or Til Berfi.Til Bugga is a traditional dessert prepared on Makar Sankranti in North India. Specially prepared in winter season named as "Til Bugga". It consists of dry roasted sesame/til seeds with mava/evaporated milk and sugar. Only with these ingredients, such a delectable dessert get ready in few mins.

Til Bugga | MakarSankranti Special

Ingredient                                            12-16 square

1 Cup sesame seeds or til
1 Cup milk powder
1/2 Cup sugar
1/2 Cup milk
1/4 Cup ghee/clarified butter
1 Tsp cardamom powder
2 Tblsp pista chopped finely

 Method

  1. Dry roast the sesame seeds and let them cool completely. Keep them aside.
  2. In a pan mix together ghee, milk powder, sugar, and milk. Cook on medium flame, there should not be any lump.
  3. After 3-4 mins reduce the flame to lowest, keep stirring, the mixture will start thickening.
  4. Add cardamom powder and sesame seeds/til and mix well. In about 1-2 mins on low flame mixture will start leaving ghee on the sides.
  5. Pour this mixture into the greased plate, sprinkle chopped pista.
  6. After it is cool down, cut into the desired shape and serve.
  7. Til Bugga or til berfi is ready to serve on Makar Sankranti Occasion.

Note

  1. With milk powder, this fudge is a bit sticky.
  2. This sweet can be store for a good two weeks time.

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Pin it for laterTil Bugga is a traditional dessert prepared on Makar Sankranti in North India. Specially prepared in winter season named as "Til Bugga". It consists of dry roasted sesame/til seeds with mava/evaporated milk and sugar. Only with these ingredients, such a delectable dessert get ready in few mins. www.code2cook.com

Til Bugga | MakarSankranti Special

Til Bugga is a traditional dessert prepared on Makar Sankranti in North India. Specially prepared in winter season named as "Til Bugga". It consists of dry roasted sesame/til seeds with mava/evaporated milk and sugar. Only with these ingredients, such a delectable dessert get ready in few mins.

Course Dessert, Snack
Cuisine Indian
Keyword makar sankranti recipe, Makarsankranti Recipe, til bugga
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Squares
Author code2cook

Ingredients

  • 1 Cup sesame seeds/til
  • 1 Cup milk powder
  • 1/2 Cup sugar
  • 1/2 Cup milk
  • 1/4 Cup ghee/clarified butter
  • 1 Tsp cardamom powder
  • 2 Tblsp pista chopped finely

Instructions

  1. Dry roast the sesame seeds and let them cool completely. Keep them aside.

  2. In a pan mix together ghee, milk powder, sugar, and milk. Cook on medium flame, there should not be any lump.

  3. After 3-4 mins reduce the flame to lowest, keep stirring, the mixture will start thickening.

  4. Add cardamom powder and sesame seeds/til and mix well. In about 1-2 mins on lowest flame mixture will start leaving ghee on the sides.

  5. Pour this mixture into the greased plate, sprinkle chopped pista.

  6. After it is cool down, cut into the desired shape and serve.

Recipe Notes

  1. With milk powder, this fudge is a bit sticky.
  2. This sweet can be store for good two weeks time.

Contributing to BM #84 Week #3 Day #2. 

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