The Best Til Mawa Roll Recipe for Makar Sankranti

Til mawa roll is the ultimate festive treat to make this Makar Sankranti if you’re looking for something more indulgent and sophisticated than traditional hard candy. This rich, melt-in-your-mouth til mawa roll recipe combines the nutty aroma of slow-roasted sesame seeds with the creamy texture of fresh khoya, creating a gourmet sweet that stands out on any festive platter.

While many households stick to the classic til gud patti recipe, this version offers a soft, fudge-like alternative that is much easier to enjoy. If you’ve always loved a traditional til gajak recipe, you’ll find this mawa gajak recipe to be a significant upgrade in both flavor and texture. It is a simple, refined sugar-free til gud recipe that uses the deep, earthy sweetness of jaggery to perfectly balance the warmth of the sesame.

In this post, I’ll walk you through this easy til mawa recipe, from achieving the perfect roast on your seeds to rolling the mixture into a beautiful, nut-studded spiral. Whether you are prepping for a kite-flying party or looking for a thoughtful handmade gift, these rolls are the perfect way to share the sweetness of the season.

Highlights of this recipe:

• Irresistible Texture: A luxurious departure from the usual crunchy til gud patti.
• Quick Prep: Get bakery-style results with less than 30 minutes of active cooking.
• Festive Health: Packed with the calcium of sesame and the iron-rich goodness of jaggery.

Watch how to make til mawa roll:

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Prep time: 10 mins | Chill time: 3-4 hours | Yields: 12-15 slices

Ingredients

• 125g (White) Sesame Seeds (Til)
• 150g Mawa (Khoya), crumbled or grated
• 100g Jaggery (Gur), finely chopped or powdered for easy melting
• 3-4 Green Cardamom Pods, seeds only (powdered)
• Chopped cashews, almonds, and pistachios as needed
• A little Ghee for greasing the rolling pin

Pro-Tip: For the best flavor, use fresh mawa/khoya. If you don’t have any on hand, check out my guide on [How to make Instant Mawa at home in just 5 minutes].

Instructions

1. Prep the Sesame Base

• In a heavy-bottomed pan, dry roast the sesame seeds on low heat. Stir continuously for 2–3 minutes until they become aromatic and slightly golden. Do not over-roast, or they will turn bitter.
• Set aside ½ cup of whole seeds.
• Once the remaining seeds have cooled completely, pulse them in a grinder to a coarse powder. Avoid over-grinding, as the seeds will release oil and become a paste.

2. Cook the Mawa & Jaggery

• In the same pan, add the crumbled mawa. Cook on low-medium heat for 2–4 minutes until it softens and turns slightly glossy.
• Lower the heat and add the jaggery. Stir constantly until the jaggery is completely melted and incorporated into the mawa.

3. Form the Dough

• Fold in the coarsely ground sesame, some of the reserved whole seeds, and the cardamom powder.
• Cook the mixture on low heat for 6–8 minutes. You’ll know it’s ready when the mixture thickens, leaves the sides of the pan, and forms a soft, non-sticky mass. It should be pliable, not runny.

4. Roll and Garnish

• Place a sheet of baking paper (parchment) on your counter. Sprinkle some toasted sesame seeds over it.
• Place the warm mixture on the paper. Grease a rolling pin with a little ghee and gently roll the mixture into a rectangle about ¼ inch thick.
• Evenly sprinkle the chopped nuts over the surface and press them in lightly with the rolling pin so they stick.

5. Shape and Chill

• Using the edge of the parchment paper to assist you, tightly roll the rectangle into a log (similar to a Swiss roll).
• Wrap the log firmly in the same parchment paper, then wrap a layer of cling film over it to keep it airtight.
• Refrigerate for 3–4 hours to allow the mawa to set perfectly.

6. Serving

• Once firm, use a sharp, warm knife to slice the log into rounds.
• Storage: Store in an airtight container in the refrigerator for 2–3 days. Bring to room temperature before serving for the best texture.

Pro-Tips for Success

• Jaggery Quality: Use dark, chemical-free jaggery for a deeper color and better flavor.
• Don’t Rush the Cooling: If you slice the roll while it’s still warm, it will lose its shape. Chilling is essential for those clean, professional-looking rounds.

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Sneha Paul

Til Mawa Roll Recipe

Make this Makar Sankranti special with an easy til mawa roll recipe. A soft, sugar-free til gajak twist that melts in your mouth. Try it now!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 15 slices

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 125 g Sesame seeds Til
• 150 g Mawa (Khoya) crumbled or grated
• 100 g Jaggery (Gur) finely chopped
• 3-4 Green Cardamom Pods seeds only (powdered)
• Chopped nuts Cashews, Almonds, Pistachios

Method

 

1. Dry roast sesame seeds until aromatic and golden. Reserve ½ cup; coarsely pulse the rest once cooled.
2. Sauté mawa for 3 minutes until soft.
3. Add jaggery and stir over low heat until completely melted.
4. Fold in the ground sesame, a spoonful of whole seeds, and cardamom. Cook for 6–8 minutes until the mixture thickens into a non-sticky, pliable mass.
5. Sprinkle the remaining whole sesame seeds on parchment paper.
6. Place the warm mixture on top and roll into a ¼-inch thick rectangle using a ghee-greased rolling pin.
7. Top with chopped nuts and press gently.
8. Roll tightly into a log using the parchment paper. Wrap in cling film and refrigerate for 3–4 hours.
9. Slice with a sharp knife. Store refrigerated for 2–3 days.

Notes

Pulse the sesame seeds briefly; a coarse texture provides a better “crunch” against the creamy mawa.

I can’t wait to see your creations! If you whip up this recipe, snap a photo and tag me @temptingtreat or use #temptingtreat on Instagram so I can feature you.

Have questions or feedback? Drop a comment below—I love hearing from you!

Happy Cooking! ✨

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