Til Papdi Recipe | 2 Ways Sugar & Jaggery | मकर संक्रांति स्पेशल | Kunal Kapur Lohri Recipe

Chef Kunal Kapur Desserts & Sweets 30 Mins 6 to 8 servings Medium 88.1K views Jan 4, 2026

Celebrate the festive spirit of Makar Sankranti and Lohri with paper-thin, crispy Til Papdi made two distinct ways. Whether you crave the delicate, translucent snap of caramelized sugar or the earthy, rustic warmth of melted jaggery, these sesame crisps bring the quintessential comfort of Indian winter straight to your palate.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Sugar Til Papdi

Til (तिल / White Sesame Seeds) - ½ cup (70 gms)
Sugar (चीनी) - ½ cup (100 gms)
Ghee (घी) - 2 tsp
Green Cardamom seeds (इलाइची दाना) - 2 tsp
Pistachios (पिस्ता) - 2 tbsp, sliced

Jaggery Til Papdi

Til (तिल / White Sesame Seeds) - ½ cup (65 gms)
Jaggery (गुड़) - ½ cup (100 gms), chopped
Water - 4 tbsp
Ghee (घी) - 2 tsp
Green Cardamom seeds (इलाइची दाना) - 2 tsp
Pistachios (पिस्ता) - 2 tbsp, sliced

Step-by-Step Cooking Instructions

1
Dry roast the sesame seeds in a heavy-bottomed pan on medium-low flame for 2–3 minutes until they puff up slightly and become fragrant. Remove immediately onto a plate to stop cooking and prevent burning.
2
Generously grease a clean rolling board (chakla) or stone kitchen counter and a rolling pin (belan) with ghee before beginning either syrup preparation.
3
For Sugar Til Papdi: In a pan, add the sugar and melt it over medium-low heat without stirring initially. Allow it to caramelize until it turns a clear, golden-amber liquid.
4
Once the sugar completely melts, quickly stir in 1 tsp ghee, half of the roasted sesame seeds, 1 tsp cardamom seeds, and 1 tbsp sliced pistachios. Mix rapidly until well coated.
5
Immediately transfer the hot molten mixture onto the greased surface. Working swiftly while it is hot, use the greased rolling pin to roll it out as thin as paper. Allow it to cool completely for 5 minutes until it turns brittle and crisp.
6
For Jaggery Til Papdi: In a clean pan, combine chopped jaggery and 4 tbsp water over medium heat. Stir continuously until the jaggery melts and begins to bubble.
7
Simmer the jaggery syrup on low flame until it reaches a hard-crack stage. Test by dropping a few drops into a bowl of cold water; if it forms a firm, brittle bead that snaps easily, the syrup is ready.
8
Stir in 1 tsp ghee, the remaining roasted sesame seeds, cardamom seeds, and sliced pistachios. Mix thoroughly to coat the seeds evenly.
9
Pour the hot jaggery mixture immediately onto the greased work surface. Roll it out as thin as possible with rapid strokes before it cools and sets. Allow to cool completely, then gently lift and break into shards.

Chef Kunal's Pro Secret Tip

Speed is everything when rolling Til Papdi. Keep your greased board, greased rolling pin, and a spatula ready by the stove before you even turn on the flame. If the mixture starts to harden halfway through rolling, you won't be able to achieve that paper-thin, see-through crunch.

Recipe FAQs & Expert Advice

How should I store Til Papdi to keep it crisp?

Once the papdi has completely cooled to room temperature, break it into smaller pieces and store it in an airtight steel or glass container. Moisture will make it sticky, so place a piece of parchment paper between the layers and keep it in a cool, dry place. It will remain crunchy for up to 3 to 4 weeks.

How do I know the jaggery syrup is at the right consistency?

Perform the cold water test: drop a small spoonful of bubbling jaggery syrup into a small bowl of cold water. If it turns chewy or pliable like toffee, it needs more cooking. When ready, it should solidify instantly and snap cleanly like glass with a distinct crack when broken.

Can I make this recipe vegan?

Yes! Simply replace the ghee used for greasing and mixing with refined coconut oil or neutral vegetable oil. Sesame oil can also be used if you enjoy a nuttier, traditional flavor.