Inspired by Greek Pastelli, these crispy sesame and honey snaps combine classic flavors with a Maharashtrian twist. Sesame seeds, honey, roasted peanuts, and coconut come together with a hint of cardamom for a treat to celebrate Makar Sankranti.
Perfect as a healthy snack, a guilt-free sweet treat, or a quick pick-me-up any time of year.
When Makar Sankranti rolls around every January, it brings with it the promise of new beginnings, longer days, and the warmth of cherished traditions. In Maharashtra, this festival is synonymous with Tilgul—sweet sesame and jaggery treats that symbolize harmony and sweetness in relationships. This year, I decided to take a creative spin on the festive tradition, as I did the last time. Inspired by the Greek Pastelli, I swapped jaggery in my Tilachi Vadi (Sesame Bars) recipe, with honey to create Maharashtrian-style Honey Sesame Snaps.
These spiced crispy, nutty treats are a nod to my Maharashtrian heritage with a dash of global inspiration from my travels to Greece, bringing together the best of tradition and innovation.
Inspirations from Crete
Growing up in Pune, Makar Sankranti always felt like a celebration of simplicity and togetherness. My mom would prepare Tilgul leading up to the holiday. Soft til ladoos or tilachi vadi, carefully layered with sesame seeds and jaggery, along with peanuts, coconut and the hint of cardamom, were ready to go whenever friends or family stopped by. We’d also exchange the festive treats with neighbors, accompanied by the customary wish, Tilgul ghya, goad bola (Take this sweet, speak sweetly).
Fast forward to 2014, when I traveled to Greece and discovered Pastelli, a traditional sesame-and-honey bar, on the beautiful island of Crete. I still remember that first bite—the nutty, caramel-like sweetness reminded me instantly of tilachi vadi from home.
It amazed me how two cultures, separated by geography, shared such a similar flavor profile. That memory stayed with me, inspiring this recipe that blends the Greek love for honey with the Maharashtrian tradition of sesame, peanuts, coconut and green cardamom.
I love drawing inspiration from my travels to reimagine flavors and create something new in my kitchen, much like the Indian-Flavored Lebanese Halwa Crème I created after my vacation in Morocco.
Star Ingredients with a Nutritious Twist
The beauty of this recipe lies in its simplicity and the nutritional value of its ingredients. Sesame seeds are celebrated for their calcium and healthy fats. Roasted peanuts add a satisfying crunch and a dose of protein, while sweetened shredded coconut lends a delicate sweetness and richness. Finally, a touch of ground cardamom ties it all together, infusing these snaps with a warm, aromatic essence that feels both festive and nostalgic. In this recipe, honey is boiled to serve primarily as a natural sweetener and binder—rather than for its raw health benefits. Much like jaggery in the traditional Maharashtrian recipe, honey’s texture-transforming magic depends on how long you boil it. A shorter boil yields chewy snaps, while a longer boil creates a hard, crunchy texture similar to a brittle.
Some readers may wonder about the Ayurvedic view on heating honey. While Ayurveda advises against it in certain medicinal contexts, modern food science does not consider cooked honey to be toxic when consumed in typical recipes like this one. Heating may reduce some of its raw benefits—such as enzymes and antioxidants—and lead to small amounts of HMF (a compound also found in many everyday foods like coffee, bread, and dried fruits). However, these levels remain well below safety limits. In this recipe, honey’s role is culinary, not medicinal, and it’s safe to enjoy in moderation as part of a sweet festive treat.
Endless Ways to Enjoy
These Maharashtrian-style Honey Sesame Snaps are as versatile as they are delicious. They’re ideal for serving or gifting during Sankranti, with their festive golden hue and delightful crunch.
Pair them with a steaming cup of chai for a healthy and comforting snack or indulge them as a guilt-free sweet treat. Personally, I love crumbling them over a bowl of creamy yogurt for a quick snack that feels like a mini dessert. Whether it’s a festival celebration or a quiet tea break, these snaps fit right in.
Why You’ll Love Them
What makes these Maharashtrian-style Honey Sesame Snaps special is their ability to bring tradition and innovation together. They carry the soul of Sankranti while offering a modern twist inspired by global flavors.
Whether you’re drawn to the nostalgia of Tilgul or intrigued by its Greek connection to Pastelli, these treats promise a flavor-packed experience for your palate. With a crisp texture, spiced sweetness, and ease of preparation, they’re perfect for sharing, gifting, or enjoying solo.
This recipe is inspired by the Greek sesame-honey bar Pastelli, which involves boiling honey to bind the ingredients together. While Ayurveda advises against heating honey in medicinal preparations, modern food science does not consider it toxic when used in everyday cooking. Heating can reduce some of honey’s natural enzymes and antioxidants and may lead to the formation of HMF (a compound also found in common foods like coffee, bread, and dried fruit). However, the levels produced through moderate cooking remain well within safe limits. If you’re using honey for its raw health benefits, it’s best consumed uncooked—but in this recipe, it serves a culinary purpose and is safe to enjoy in moderation.
Sweetened or unsweetened coconut?
You can use either one that’s easily available to you.
Don't have ground cardamom?
Use 8-10 green cardamom pods, remove the seeds and discard the shells. Grind the seeds with a mortar and pestle or in a spice grinder.
Prefer a softer texture for the snaps?
The recipe will result in a hard, crunchy texture for the snaps, similar to a brittle. If you prefer a softer texture, shorten the boiling time to about 2-2.5 minutes. It will yield in soft, chewy snaps.
Don't have parchment paper?
Grease a baking sheet and a flat bottomed bowl or glass (to use for flattening the cooked mixture) with little ghee or oil.
How to store?
Store the snaps in an airtight container. They should last for about 2 weeks at least when stored in a cool place, away from direct sunlight.
Recipe Variations
Instead of white or brown sesame seeds, you can use black sesame seeds or combination.
While toasting the black sesame seeds, use the fragrant aroma as a guide for doneness when toasting, since color will not be an indicator.
If you need a substitute for honey, you can use maple syrup, agave nectar, corn syrup, molasses or date syrup.They can be used in a 1:1 ratio for honey, though the taste may differ slightly.
Make the traditional Maharashtrian Tilachi Vadi or Chikki by substituting the honey in my recipe above with ½ cup ground or grated jaggery + 1 tbsp water. Similar to honey, heat the mixture over medium heat till the jaggery melts and comes to a boil. Follow the rest of the recipe as is.
You can use any other nuts of your choice in place of or in addition to the peanuts, like cashews, pistachios, almonds, etc.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
One reply on “Honey Sesame Snaps”
Such a great shortcut for making paak! I never knew honey can have the same binding effect as jaggery!!