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Every other year or so I have attempted (and failed at) “Tilgul” – a sweet treat made with sesame seeds (“Til”), jaggery (“Gul”), coconut and a whiff of cardamom, sometimes rolled into balls (“Laddoos”), or formed into bars. There’s many different kinds too, with different levels of complexity (and corresponding failure rates). Some varieties are fudge-y and moist, while others are crunchy and almost brittle-like.
No matter the way, I find it tricky to make Tilgul at home especially with the variation in the jaggery available in the US. It seems to have a lower moisture content sometimes, and other times it liquifies too fast and hardens into a rock. It’s not that my Tilgul attempts have been complete disasters, but they haven’t been as perfect as they should be, or could be (unless you call dismantling it and eating it like granola with your cereal a success).