Vidarbha special Tilachya Koslya

Vidarbha special Tilachya Koslya

Til koslya is a Vidarbha special recipe. This is an authentic traditional recipe. These turn out nice and crispy. In many areas of Maharashtra people make Tilgulachi vadi or poli for Makar Sankranti. But in Vidarbh Tilachya koslya are made which are really delicious. There are 2 ways to make it. In 1^st method tandalachi ukad is made and koslya are made like ukadiche modak. 2^nd method is talnichya koslya. We are making talnichya koslya. I am sure you will like these koslya. You can try this recipe at home and drop a comment for me.

In Maharashtra Makar Sankrant is celebrated in every part of the state. Til or sesame seeds are healthy and they provide necessary warmth to body during winter. So this year you can try these Koslya along with your regular tilchae ladoo or vadya.

Recommended Recipes

1. Winter special Shenga Tilgul Vadi– Marathi Recipe
2. Mau Tilachi Vadi – Marathi Recipe
3. Gul Poli – Marathi Recipe
4. Shenga Poli – Marathi Recipe
5. Gul Papdi – Marathi Recipe

Some Interesting facts about Vidarbha special Tilachya Koslya :-

This is a very healthy and testy recipe. It is very easy and simple one. Both sesame seeds and gudh are healthy. They provide necessary warmth to body that is needed in winter. It is very important to make koslya for Makar sankrant in winter. I am sure you are eager to know more about this traditional recipe. Lets’s begin..

Vidarbha special Tilachya Koslya

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1 1/2 cup Maida
• 1/2 cup fine Rava / Suji
• Salt to taste
• 2 tsp Ghee
• Water
• 1 cup white Sesame seeds
• 1/4 cup grated dry Coconut
• 1/4 tsp Poppy seeds
• 1/2 cup Gudh / Jaggery
• Cardamom powder
• Oil for frying

 

Instructions

Step 1: In a dish mix maida, rava, salt, ghee well together and add a little water at a time to knead medium consistency dough like karanji dough.

Step 2: Cover and rest the dough for about 15 minutes

Step 3: Heat up a pan on medium heat and add sesame seeds.

Step 4: Roast sesame seeds well on medium heat.

Step 5: When sesame seeds are almost roasted, add dry coconut, poppy seeds and roast it well for another 3-4 minutes.

Step 6: Turn off the gas and let the mixture cool down.

Step 7: Blend gudh, roasted mixture, cardamom powder together into coarse powder. Stuffing is ready.

Step 8: Knead the dough well once to make it smooth and even and make small balls from it.

Step 9: Make one dough ball smooth and even and roll it into a small puri.

Step 10: Place the puri on karanji mold and fill the stuffing at the center of the mold.

Step 11: Dip your finger in water and run it along the edge of karanji.

Step 12: Close the mold and remove the excess dough

Step 13:  Take the karanji out and seal the edges well.

Step 14: Heat up oil on low heat and drop koslya into it.

Step 15: Fry koslya well on low heat from both sides.

Step 16: When koslya are fried well from both sides take them out, drain excess oil and transfer on a wire rack. Tilachya koslya are all ready.

Notes

• When koslya cool down completely you can store them in an air tight container.
• They have shelf life of about a month. 

Recipe Video

Servings

This is very easy, simple and healthy recipe. It looks nice and tastes simply superb. This is vidarbha special Makarsankranti recipe. It has good shelf life and you can have it as it is.