Harvest Specials from The Ashok Hotel, New Delhi

As we welcome the winter harvest season, festivals like Makar Sankranti, Pongal, Magh Bihu, Uttarayan and Lohri bring families together in celebration of abundance and flavours. From the kitchens of Hotel The Ashok, New Delhi, our Chefs have reimagined classic festive sweets with a modern twist, curating treats that are delectable and visually appealing. This winter, experience the warmth of tradition in every bite with ‘Til-Gud Fusion Delight Cups’ and ‘Spiced Sesame-Peanut Pearls in Jaggery Tubes’; perfect for indulging or gifting during the season.

Til-Gud Fusion Delight Cups

Ingredients:

● ½ cup roasted white sesame seeds
● ½ cup crushed peanuts
● ½ cup grated jaggery (gud)
● 2 tbsp khoya/mawa
● 1 tbsp ghee
● ¼ tsp cardamom powder
● 2 tbsp fresh coconut, finely grated
● Mini phyllo cups

Method:

1. Dry roast sesame seeds till aromatic. Let cool.
2. Heat the ghee on a low flame, add jaggery, and stir until just melted.
3. Mix in peanuts, sesame seeds, coconut, khoya, and cardamom.
4. Turn off the heat and let the mixture cool slightly.
5. Spoon the mixture into mini cups or moulds and press gently. Garnish with pistachios or a drizzle of dark chocolate.
6. Let it sit for 20–30 minutes before serving.

Chef’s Tip: For extra richness, lightly toast the khoya in ghee before mixing—it enhances the nutty aroma and gives a melt-in-mouth texture.

Spiced Sesame-Peanut Pearls in Jaggery Tubes

Pearls Ingredients:

● ½ cup white sesame seeds, lightly toasted
● ¼ cup peanuts, roasted and skin removed
● 2 tbsp powdered jaggery
● ¼ tsp cardamom powder
● A tiny pinch of black salt
● 1 tsp ghee

Pearls Method:

1. Pulse all ingredients in a food processor until they just come together. Don’t over-process—you want a slightly coarse, moldable texture.

2. Roll into small, pea-sized pearls. Set aside on parchment paper. Refrigerate.

Jaggery Tubes Ingredients:

● 1 cup jaggery, grated
● ½ cup sugar
● ¼ cup water
● A few drops of lemon juice
● Filling: sesame-peanut pearls, 1 tsp pomegranate seeds, finely chopped candied ginger

Jaggery Tubes Method:

1. In a heavy-bottomed pan, combine jaggery, sugar, and water. Heat on medium until jaggery dissolves completely.
2. Add lemon juice to prevent crystallisation. Cook until the syrup reaches 125–130°C (a drop in cold water forms a hard, but not brittle, ball).
3. Lightly grease a silicone mat, pour a little syrup, spread evenly and roll into a tube. Leave aside to cool and harden.
4. Fill each tube with the prepared pearl mixture and enjoy!

Chef’s Tip: To get uniform tubes, try to roll the jaggery/sugar mix poured on the silicon mat while still warm as it is pliable in that state.

These festive creations showcase how heritage ingredients like sesame, jaggery, and peanuts can be celebrated in innovative ways, bringing together tradition and contemporary flair. Whether served at home or shared with loved ones, these recipes
from The Ashok promise to make the harvest celebrations even more memorable—turning age-old flavours into a modern festive experience.