Til Modak is a delightful twist on the traditional modak, offering a nutty, rich flavor with a soft yet chewy texture. Made using just four simple ingredients—sesame seeds (til), jaggery, ghee, and cardamom—this recipe is incredibly easy to prepare and comes together in no time. Unlike the classic steamed or fried modaks filled with coconut and jaggery, til modaks are more like a cross between a modak and a soft chikki (brittle).
What makes them special is their melt-in-the-mouth quality and the deep, roasted aroma of sesame seeds perfectly balanced with the warm sweetness of jaggery. The use of cardamom adds a subtle fragrant note, enhancing the festive vibe. These modaks are especially popular during Ganesh Chaturthi as sesame is considered auspicious and full of health benefits.
Whether you’re short on time or simply want to try a new variation, til modak is a fuss-free, no-fail treat that’s both nutritious and delicious. The best part? No complex cooking techniques are involved—just roast, melt, mix, shape, and you’re done!
❤️ About This Til Modak Recipe
- This recipe is a delightful time-saver—ready in just 25 minutes, unlike the traditional steamed modaks which often take over an hour to prepare. It’s perfect for those moments when you want to make something special for Ganesh Chaturthi but are short on time.
- With all the hustle and bustle of the festival—decorating the house, arranging the pooja thali, and preparing a variety of dishes for the bhog—you need at least one recipe that doesn’t demand hours in the kitchen. That’s where this quick version comes in as a blessing! It allows you to offer something homemade and delicious to Lord Ganesha without overwhelming your festive schedule.
- Another plus point is that it leans on the healthier side. Instead of using refined white sugar, this modak recipe is sweetened with jaggery, a natural unrefined sweetener that’s not only traditional but also rich in minerals like iron and potassium. Jaggery is known in Ayurveda for its warming properties and is considered a better alternative for those looking to avoid processed sugars.
- Whether you’re a beginner or a seasoned home cook, this simplified version of modak ensures that you can still celebrate with an authentic sweet offering—minus the stress and time constraints. Plus, the use of minimal ingredients makes it easy to whip up even at the last minute!
There’s an alternate variation of sesame seed modak where the outer covering is prepared using rice flour, much like the traditional ukadiche modak. In this version, the sweet filling is made with roasted sesame seeds and jaggery, and the modaks are carefully shaped and then steamed to perfection.
In contrast, the til modak recipe shared today is a much simpler take. Here, the mixture of sesame seeds and jaggery is directly combined, shaped using a modak mould, and allowed to set—completely skipping the steaming step. The result is a soft, chikki-like texture but in a festive modak shape, offering both convenience and flavor.
🧾 Ingredients For Sesame Seeds Modak
Ingredients Snapshot for Til Modak. Here’s a glimpse of the four simple ingredients used in making Til Modak. Despite the minimal list, the outcome is incredibly flavorful, soft, and pleasantly chewy.
- Jaggery (Gur): I prefer using traditional dark jaggery, often referred to as desi gur. It’s the semi-melted, sticky variety that’s rich in flavor and nutrients. In the winter season, it often hardens and becomes more difficult to work with due to the drop in temperature. Avoid using powdered jaggery for this recipe, as it doesn’t bind well and lacks the desired consistency for shaping modaks.
- Sesame Seeds – 150 grams (approximately 1 cup): Use white sesame seeds for this recipe. Lightly toasting them enhances their nutty flavor and makes them more aromatic. You can choose to grind them coarsely or finely depending on your preferred texture for the modak.
- Ghee (Clarified Butter) – 1 tablespoon: Ghee adds a rich aroma and binds the mixture. It also prevents the jaggery from sticking too much to the pan and gives a glossy finish to the final product. Use homemade or good-quality store-bought ghee for the best flavor.
- Jaggery (Gur) – 125 grams (about ⅔ cup, tightly packed): Traditional Indian jaggery made from sugarcane is preferred for its deep, earthy sweetness. You can use the soft, sticky variety (desi gur) which melts easily, or break solid jaggery into smaller pieces. Avoid powdered jaggery for this particular recipe, as it does not yield the same chewy consistency.
- Milk or Water – 2 to 3 teaspoons (optional): Add this only if the mixture feels too dry or crumbly while shaping. Milk adds richness, while water keeps it vegan-friendly. Add one teaspoon at a time and mix well until the mixture holds together and becomes easy to mold.
👩🍳 How To Make Til Modak Recipe? (Pics)
1) Start by lightly toasting the sesame seeds (til) in a pan over a medium-low flame for about 3 to 4 minutes. Stir continuously to ensure even heating. The goal is to warm them up gently without changing their color. Stir continuously to avoid burning. The goal isn’t to brown them but just to release their natural aroma and lightly warm them.
2) Spread the toasted sesame seeds onto a plate and let them cool down fully at room temperature. After they’ve cooled, transfer them to a grinder or food processor and pulse a few times until you get a coarse, crumb-like texture. Avoid making a fine powder—some texture is ideal
3) In the same pan, add ghee and jaggery. Place it over medium heat and stir occasionally.
4) Let the jaggery dissolve completely, transforming into a rich, glossy syrup with a smooth and slightly thick consistency. Be careful not to overheat, as jaggery can harden or burn.
5) Once the jaggery has completely dissolved and takes on a glossy, smooth texture, promptly mix in the coarsely crushed sesame seeds before it begins to set. Mix thoroughly until everything is well combined and the mixture starts to come together.
6) Stir everything together swiftly and immediately switch off the heat to avoid overcooking.
7) Transfer the mixture onto a plate and allow it to cool down just enough so it’s comfortable to handle—warm, not hot.
8) Once it’s warm to the touch, take a small amount in your fingers and try forming a ball.If the mixture retains its form without crumbling or sticking excessively, it’s the perfect time to begin molding it. However, if the mixture seems crumbly or too dry like mine did, gradually add milk—just a teaspoon at a time—mixing well after each addition until it binds well.
9) At this stage, the mixture may become a bit sticky, but that’s perfectly fine—it’s now pliable enough to mold.
10) Lightly grease your modak mold with ghee to prevent sticking. Close the mold, fill it from the bottom with the warm mixture, and press it in firmly to ensure it takes shape. Level off the base, open the mold gently, and release the modak. Keep shaping until you’ve used up the entire mixture, ensuring each piece is formed consistently before moving on to the next. The modaks will become firmer once they have completely cooled.
💭 Expert Tips For Sesame Seeds Modak
- On regular days, you can simply roll the mixture into small ladoos and offer them as a wholesome after-school treat for your kids.
- Personally, I prefer a bit of crunch in my til modak, so I pulse the sesame seeds just enough to keep them slightly coarse. This gives each bite a satisfying texture. However, if your family enjoys a smoother bite, feel free to grind the sesame into a fine powder instead.
- One crucial tip—never allow the jaggery to come to a boil. The moment it starts bubbling vigorously, it can harden quickly, making your modaks tough and chewy like candy. Aim for just melting it gently until smooth and glossy.
Notes
These modaks can easily be shaped into bite-sized ladoos for a quick and healthy snack—perfect for kids when they return home from school.
Be cautious not to let the jaggery mixture come to a boil. If it bubbles too much, the jaggery may harden and make the modaks tough and brittle.
Personally, I enjoy a bit of crunch in my til modak, so I prefer to grind the sesame seeds just coarsely. This gives each bite a nutty texture. However, if you prefer a smoother consistency, you can grind the seeds into a finer powder.
Instructions
- Toast the Sesame Seeds:
Begin by adding sesame seeds to a heavy-bottomed pan. Dry roast them on a low to medium flame for about 3–4 minutes, stirring continuously to prevent burning. The goal is not to brown the seeds but just to warm them enough to release their natural aroma and oils. - Melt the Jaggery with Ghee:
In a separate pan, combine jaggery and ghee. Place it on medium heat and stir gently. Let the jaggery melt completely into a thick, shiny syrup. Ensure it doesn’t boil—just melt until smooth. - Add Ground Sesame Mixture:
As soon as the jaggery is fully melted and glossy, stir in the coarsely ground sesame seeds. Mix briskly to coat all the sesame with jaggery, then immediately turn off the heat. - Cool Until Warm to Touch:
Spread the mixture onto a plate and allow it to cool slightly until it’s warm but not hot. This is the right temperature to begin shaping without burning your hands.