Name: Crunchy Sesame Revadi (Til Patti): A Festive Indian Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup Sesame Seeds; ½ cup Sugar; ⅛ cup Water; ¼ tsp Cardamom (ground); 1 tsp Ghee (clarified butter)

Crunchy Sesame Revadi (Til Patti): A Festive Indian Treat

25 minutes

1130 reads

4.41 from 5 votes

Indian North Indian

About Crunchy Sesame Revadi (Til Patti): A Festive Indian Treat

Celebrate Makar Sankranti with the delightful crunch of Sesame Revadi (Til Patti), a traditional North Indian sweet treat. Imagine the nutty aroma of sesame seeds mingling with fragrant cardamom, all warmed by the rich touch of desi ghee.

This easy recipe uses a simple caramelization process to create a perfectly balanced, irresistible flavor. Whether enjoyed as a snack or dessert, each bite is a celebration of taste and texture.

Passed down through generations, this cherished Revadi recipe is sure to fill your home with the warmth of festive spirit and the sweetness of treasured memories.

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Recipe Time & More

Prep10

Cook15

Total25

Calories430 kcal

Serves

Served AsDesserts Snacks

Recipe TasteCrunchy Sweet

Ingredients

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Instructions

Lightly dry roast the sesame seeds in a pan over medium heat until fragrant. This enhances their nutty flavor. Set aside.
In a separate pan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
Add the desi ghee and ground cardamom to the sugar syrup. Continue to cook, stirring occasionally.
Once the syrup starts to boil, add the roasted sesame seeds. Stir well to combine ensuring all the seeds are coated in the syrup.
Continue cooking and stirring until the mixture thickens and starts to pull away from the sides of the pan. This indicates the syrup has reached the desired consistency.
Lightly grease a plate or line it with parchment paper. Drop spoonfuls of the sesame mixture onto the prepared surface.
Allow the revadi to cool slightly, but not completely. While still pliable, gently shape each spoonful into a small disc or roll into a ball (ladoo shape).
Let the revadi cool completely to harden. Once cooled, carefully remove them from the plate or parchment paper.
Store the revadi in an airtight container to maintain their crunchiness.

Recipe Notes

Good To Know

For extra crunch and flavor, lightly toast the sesame seeds in a dry pan until they turn golden and release their aroma. Be careful not to burn them, as they can turn bitter quickly.
If you prefer softer revadi, cook the sugar syrup to a “soft ball” stage (around 235°F/113°C). For crunchier, more brittle revadi, take the syrup to the “hard ball” stage (250°F/121°C) before mixing in the seeds.
To shape the revadi uniformly, lightly grease your palms with ghee while forming them, or use a small melon baller dipped in ghee for perfectly round pieces.

Expert Tips

Experiment with different seeds like sunflower or pumpkin seeds for a unique twist on the classic revadi.
Add a pinch of cardamom powder or a few strands of saffron to the sugar syrup for an extra layer of flavor.
For a festive touch, add chopped nuts like cashews or almonds along with the sesame seeds.