Khoa Til Hearts (Sesame & Khoya Delight)

Servings
Preparation time: 6-7 minutes.
Frying time: 5-6 minutes.
Mixing and shaping time: 6-7 minutes.
Total time: 20 minutes.

“Khoa Til Hearts (Sesame & Khoya Delight)” are a cozy winter sweet that brings together the nutty warmth of roasted sesame (til) and the creamy richness of khoa.

Made with just a few simple ingredients, this treat feels both festive and comforting; perfect for cold evenings, family gatherings, or a small homemade gift.

I gave these sweets a heart shape to add a little extra love and charm, turning a classic mithai into something that looks as special as it tastes. Each bite is soft, flavourful, and lightly aromatic from the roasted til, while the khoa keeps it melt-in-the-mouth delicacy.

Simple, soulful, and beautifully shaped; these Khoa Til Hearts are a sweet way to celebrate the season.

“Khoa Til Hearts (Sesame & Khoya Delight)” is ate especially in winter month, although it is good source of healthy fats from sesame seeds, helpful in winter for warmth and energy. Rich in calcium (til + khoa), supporting bone strength. Contains iron, magnesium, and zinc from sesame seeds.

Ingredients:

Khoa/Mawa: 300 gm
Sesame seed: 100 gm.
Ghee (Clearfield butter): 2 tablespoon
Powder Sugar/sugar Bura: 80-100 gm (as per your taste)
pistachio/ cashew nut (Kaju): 10-15 no.

Preparation:

Slice thinly the Pistachios/ divide cashew nut into two, keep aside.
Dry roast til for 2-3 minutes on medium flame until it starts to puff off. Let it cool and blend on pulse mode for 2-3 seconds, Keep aside .

Method:

Take a heavy bottom pan, put ghee in the pan, add Khoa into the pan stir continuously on medium low flame.
After 4-5 minutes its colour starts to change to brown and become grainy, put off the flame. Let it cool to a bit higher than room temperature.
Add blended sesame seed and sugar powder, stir and mix well, dough is ready to be shaped.
Roll dough 1/4”, give shape of heart with biscuit cutter; garnish with half kaju.
“Khoa Til Hearts (Sesame & Khoya Delight)” is ready to eat.
Note: if you mix the sugar while khoya is hot then it will make khoya softer and you will not be able to give proper shape.