5 Recipes With Sesame Seeds As The Star Ingredient

5 Recipes With Sesame Seeds As The Star Ingredient

Why use sesame seeds only for tempering or garnishing when it can be a part of the main recipe?
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Sesame or til as it is called in India are tiny oval-shaped crunchy seeds having a sweet buttery taste. They are available in different colours with white and black being the most commonly used. Sesame seeds are usually sprinkled on bread or added to the final tempering to make the dish look attractive. But, in doing so most of the times they are discarded. The seeds should be added to the dish while cooking to gain maximum benefits as they are a good source of minerals, calcium and iron. They can also be roasted and had after meals as it helps in digestion.

Sesame (til) laddoos


1 cup white sesame seeds

2 tablespoons ghee

½ cup jaggery, grated

1 teaspoon cardamom powder

1 tablespoon chopped pistachios


Dry roast the sesame seeds until aromatic. Let them cool. Heat ghee over medium heat in the same pan. Add jaggery and keep stirring until it melts completely. Take the pan off the heat and add the sesame seeds, cardamom powder and pistachios. Mix vigorously and quickly so that all ingredients come together to form a sticky and lumpy dough. Grease the palms with a little ghee and take about 1 teaspoon of the mixture and shape it into round balls. Repeat with the remaining mixture. Store the til laddoos in an airtight container.

Sesame and milk powder burfi


½ cup white sesame seeds

½ cup milk powder

½ cup heavy cream

½ cup sugar

¼ teaspoon cardamom powder


Dry roast the sesame seeds until aromatic. Keep them aside to cool down. Combine milk powder and cream in a non-stick pan. Cook the mixture over low to medium heat until the mixture is reduced to a thick paste. Make sure to keep stirring continuously and scraping the sides of the pan. Add sesame seeds and mix well. Cook for another 3-4 minutes until the mixture attains a dough-like consistency. Add sugar and cardamom powder and mix well. Keep cooking on low heat until all the moisture is absorbed and the mixture becomes fudgy. Transfer the mixture to a greased plate and spread it out evenly. Let it cool down for 2-3 hours. Cut the burfis into desired shapes and store in an airtight container.

Sesame chutney powder (Ellu podi)


¾ cup white sesame seeds

½ cup black sesame seeds

1 teaspoon oil

½ cup chana dal

10 red chillies, dried

¼ teaspoon asafoetida



Dry roast the sesame seeds until aromatic and they change colour. Keep them aside. Heat oil in the same pan and add the chana dal, chillies and asafoetida. Roast them until aromatic. Add it to the sesame seeds. Once all the ingredients cool down, transfer them to a mixer jar. Add salt and grind it to a coarse powder. Store the sesame chutney powder in an airtight container. It can be had as an accompaniment to idlis and rice.



¼ cup white sesame seeds

1 tablespoon lime juice

2 tablespoons olive oil


1 cup fresh curd


Dry roast the sesame seeds for 2 minutes over medium heat. Once it is cool, add lime juice, olive oil and salt to taste. Blend the mixture to a coarse paste. Add the paste to curd and whisk it. Serve chilled tahini dip with crisp bread or lavash.

Sesame ice cream


½ cup whipping cream

¼ cup condensed milk

¼ cup milk powder

2 cups full-fat milk

½ cup white sesame seeds, roasted

½ cup jaggery, grated


Beat the whipping cream in a mixing bowl until light and airy. Add the condensed milk and beat it again. Add milk powder and milk and mix well. Beat the mixture for 2-3 minutes and transfer it to an airtight container. Freeze it for 5-6 hours in the refrigerator. Combine sesame seeds and jaggery and grind them into a coarse mixture. Add this to the frozen ice-cream and churn the entire mixture. Set it in an airtight container and freeze it for 5-6 hours.

Dr. Deepali Kampani is a digital content specialist who weaves health and food through her pen.

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