Rewari, also spelled revdi or rewdi, is a small sesame sweet made with jaggery in this homemade version. Toasted sesame seeds are mixed into cooked jaggery, then shaped into small flattened pieces.
Rewari brings back memories of Lohri bonfires, singing with friends and finishing the evening with good food. I prefer the deeper flavour of jaggery in this version.
For other sesame sweets, try my til patti or til ladoo. Browse my Makar Sankranti recipes for more festive ideas.
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Prepare everything before cooking the jaggery. Once the syrup is ready, you need to mix and shape promptly. Use the cold-water test rather than relying on a fixed cooking time.
Ingredients
- ¼ cup sesame seeds, raw or already roasted
- ¼ cup jaggery, chopped
- 1 teaspoon coconut oil, or ghee for a non-vegan version
- 1 teaspoon rose water, optional
Skip roasting if using already-roasted sesame seeds. This recipe uses jaggery; other sugars need separate testing.
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how to make rewari?
- If using raw sesame seeds, dry roast over low heat, stirring, until lightly golden and fragrant. Set aside. Skip roasting if the seeds are already roasted.
2. Add coconut oil or ghee, chopped jaggery and the optional rose water to a pan. Heat over low heat, stirring until the jaggery melts.
3. Continue cooking over low heat, stirring, until the syrup passes the cold-water test.
4. Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.
5. Turn off the heat and immediately add the toasted sesame seeds. Mix well.
6. Rest the metal pan over a stable bowl of hot water if needed to keep the mixture pliable. Keep water out of the mixture.
7. Let the mixture cool just enough to handle safely while still pliable. Lightly grease your palms, shape small portions and flatten them. Cool completely before storing in a clean, dry airtight jar.
Rewari Recipe with Jaggery (Til Revdi)
Ingredients
- ¼ cup sesame seeds raw or already roasted; skip roasting for already-roasted seeds
- ¼ cup jaggery chopped
- 1 teaspoon coconut oil or ghee for a non-vegan version
- 1 teaspoon rose water optional
Instructions
- If using raw sesame seeds, dry roast over low heat, stirring, until lightly golden and fragrant. Set aside. Skip roasting if the seeds are already roasted.
- Add coconut oil or ghee, chopped jaggery and the optional rose water to a pan. Heat over low heat, stirring until the jaggery melts, then continue cooking until it passes the cold-water test.
- Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.
- Turn off the heat and immediately stir in the toasted sesame seeds. Mix well.
- If needed, rest the metal pan over a stable bowl of hot water to keep the mixture pliable. Keep water out of the mixture and handle the pan carefully.
- Let the mixture cool just enough to handle safely while still pliable. Lightly grease your palms, shape small portions and flatten them. Do not handle hot syrup.
- Cool completely before transferring to a clean, dry airtight jar.
Notes
Shaping and storage tips
Make small batches, because the mixture firms as it cools. Prepare a lightly greased plate before cooking. Shape only when safe to handle; hot syrup can burn. Cool completely and store in a clean, dry airtight jar away from moisture.
Frequently asked questions
Why is my rewari sticky?
The jaggery may be undercooked, or the finished sweets may have absorbed moisture. Use the cold-water test before adding sesame seeds, and cool completely before storing.
Why does the mixture harden before I finish shaping?
Jaggery firms quickly as it cools. Work in small batches and keep the mixture gently warm as described in the recipe card, without letting water enter the pan.
Can I make this rewari vegan?
Yes. Use coconut oil instead of ghee.
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