One of the oldest oilseeds known to humanity, sesame or til is not only integral to Makar Sankranti celebrations across several communities in India, but is also a favourite with grandmothers. Reason? Considered an auspicious ingredient in Hindu mythology that’s blessed by the gods themselves, til is packed with the goodness of healthy fats, magnesium, phosphorous, fibre, iron, calcium, proteins and a range of vitamins that help boost good cholesterol, keep you warm in winter, regulate blood pressure levels, and aid digestion, among other benefits. The diverse ingredient also finds its way into parathas, rice, gajaks, the Keralite aval and chutneys, among other festive fares prepared to celebrate the shift in the sun’s position at this time of the year. As Marathi aunties egg you on to have one more of the ubiquitous tilgul laddoos by saying, “Tilgul ghya, goad goad bola [eat tilgul and speak sweetly],” chefs from different communities share with us their memories of harvest festivals, and til treats they grew up eating.

Meethe chawal