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Til Gul Inspired Sesame & Jaggery Lace Cookies

Til Gul Flavored Sesame & Jaggery Lace Cookies

  • Author: Vasanti
  • Yield: 2 dozen cookies 1x


A fun twist for Sankranti festival, turning Til (sesame seeds) and Gul (jaggery) into delicate, crispy, not too sweet, eggless and nut-free lace cookies.


Units Scale
  • 5 tbsp (70 g) unsalted butter, softened at room temperature
  • 1/2 cup (80 g) powdered jaggery (see Notes)
  • 1 tbsp (15 ml) plain, unsweetened Greek yogurt (see Notes)
  • a pinch of salt
  • 1/8 tsp baking powder
  • 1/8 tsp ground cardamom
  • 1/4 cup (94 g) all-purpose flour (see Variations)
  • 1/4 cup (36 g) white sesame seeds (see Variations)

Special Equipment

  • Baking sheet
  • Parchment paper
  • Tiny ice cream scoop or a regular teaspoon measure


  • Preheat the oven to 350°F (180 °C).
  • Cream the butter, powdered jaggery and the Greek yogurt together with the help of a spatula.
  • Mix in the dry ingredients – salt, baking powder, ground cardamom and all-purpose flour.
  • Fold in the sesame seeds.
  • Combine all the ingredients well and transfer 1 teaspoon sized dough balls onto a parchment paper lined baking sheet.
  • A tiny ice cream scoop comes in handy if you have one but if not, use a regular teaspoon measure and slide the dough balls out of it using your fingers.
  • Bake in the oven for 5-7 minutes until the edges are crispy, golden brown.
  • Take the baking sheet out of the oven and let the cookies cool on it for about one minute. Transfer the cookies to a cooling rack and cool completely.
  • Transfer cooled cookies to a serving platter (see Notes for storage instructions).