Til-Gul Poli With Brown Sugar

It is winter time and snow is shining when the sunlight is falling on it. Such a beautiful sight and truly treat to eyes! In these times of winter when the day light is gradually increasing and nights are becoming shorter, we celebrate Makar Sankranti. As Spring is approaching, whether is changing, this is the best time to fly kites. Kites fly high in the blue skies pleasant and windy air. As kids we enjoyed this practice of celebrating this festival. Most importantly because mother treated us with til gul poli. Til/sesame is considered warm in nature so having in great quantities is advised only in winters. It is now that we know, sesame is a great source of calcium and sunlight is great source of Vitamin D which helps in calcium absorption in our body. So what can be a better way of getting vitamin D that flying kites in open sky! I feel so proud that our culture taught us these great things with simple and interesting ideas.

When you stay away from your homeland, it is not always possible that you will get everything that you got in India with the same ease. We have to settle and adjust with ingredients found locally. So in absence of Gul or Jaggery, this year I made these sweet chapatis with brown sugar that we get in our supermarket and use seldom use for making cookies. Hope you all love my recipe and find it useful.

Serves about 20-25 chapatis
Preparation time: 30 mins
Cooking time: 15-18 mins



  • Sesame: 250 g
  • Brown Sugar or Jaggery: 400 g
  • Besan / Chickpea flour: 2 tbsp
  • Nutmeg Powder: 1 tsp
  • Ghee / Clarified butter: about 1 1/2 tbsp
  • Fresh cream: about 3 tbsp ( depends on the molasses of brown sugar)

Dough or Cover:

  • Whole wheat flour: 1 cup ( if in Germany, Weizenmehl 1050 can also be used)
  • All Purpose Flour (Weizenmehl 405)
  • Oil: about 2 tbsp
  • Salt: 1 tsp

Ghee : as required for brushing on chapatis.


Making the Dough:

Mix all the ingredients together, gradually add water , knead for at least 7-10 minutes and make a soft dough. Brush it again with a teaspoon of oil, cover it and let it rest for half an hour.

The Stuffing:

First of all, in a pan add sesame seeds and dry roast them ill they start to crackle and are swollen up. Remove it from the flame and transfer in a plate and let cool.

Now in the same pan add Besan / Chickpea flour and ghee. Roast it on medium flame for about 5-10 mins minutes, till it is light and aromatic. Remove from the flame and keep it aside.

After cooling, in a mixer pot add sesame seeds and brown sugar and mix it for a few seconds. Do not over mix it otherwise sesame will start discreating its oil. Remove the mixture in a large mixing bowl. Add roasted Besan / Chickpea flour and mix well. This stuffing will stay good without any refrigeration for minimum of 15 days. If you add regular grated jaggery, you might not require the next step. If not, you might find this mixture too powdery to be stuffed well. So I added some fresh cream to this mixture to give it binding. You can also add cream only to a portion you will consuming immediately. Although, the chapatis will stay good for 2 days without refrigeration.

Making the Chapatis:

Stuff the mixture in a small sized ball as shown in the images below and roll it into a chapati. Roast it on a tawa with some ghee.

Sesame is rich in Calcium and brown sugar is rich in Iron. Have these powerpact chapatis in your balcony under sunlight and relish with some extra ghee!

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