Til Ke Ladoo

Til Ke Ladoo
Til ke Ladoo is a simple Mahasrahtrian Dessert that is usually made on the eve  of Makar Sakranti. Learn the recipe. I have tried to make it simple and quick.
Makar Sankranti is round the corner and so thought of sharing these sesame seeds ladoo recipe. Growing up in a Maharashtrian Community in Mumbai, during Makar Sankranti, til gul ladoos (’til’ means sesame seeds and ‘gul’ is jaggery in marathi) were shared with everyone with these words – til gul ghya god god bola. This means take the til gul and speak sweet words. By evening we would have a big jar full of tilgul laddus and sugar candies, which we would gorge on happily.
These sesame seeds laddus also make for a good warming sweet snack for the winters. Make them, store them and have them whenever you want. The recipe i have shared makes for 10 to 12 ladoos. But you can double the recipe easily.
Recipe Type: Dessert
Cuisine: Maharashtrian
Preperation Time:  12 mins 
Cooking Time:  8 Mins
Total Time:  20
Serving: 2-3
(measuring cup used, 1 cup = 250 ml)
⅓ cup sesame seeds, 50 grams
¼ cup peanuts
¼ cup desiccated coconut
½ heaped cup powdered jaggery or grated jaggery, 100 grams
3 tbsp water
¼ tsp cardamom powder
some oil for greasing the palms
Heat a kadai or pan and add ⅓ cup sesame seeds in it. the pan should not be too hot, but on a low heat.
On a low flame roast the sesame seeds. stir at intervals.
The sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.
Remove and keep aside in a plate.
Then add ¼ cup peanuts.
Dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.
Remove the peanuts in a mortar-pestle. allow them to cool.
In the same pan, add ¼ cup desiccated coconut.
Stir continuously and roast the coconut till it become light golden or golden. switch off the burner.
Remove from the pan and keep aside.
When the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.
Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
Next add ¼ tsp cardamom powder.
Mix very well. keep aside.
Preparing jaggery syrup and ladoos:
In the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery and 3 tbsp water.
Keep the kadai on the stove top on a low flame.
Keep on stirring the jaggery so that it dissolves.
On a low flame simmer this jaggery+water solution. It will start bubbling first.
You have to continue to cook till you come to a soft ball stage in the jaggery solution.
To check the soft ball stage, take 1 tbsp water in a small bowl. Drop a bit of jaggery solution in the water. Remove it and it should be sticky and form itself into a soft ball.
At this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
Mix the dry roasted mixture with the jaggery solution very well.
Keep the pan down.
When the mixture is still hot, begin to form ladoos from it. If too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. If you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the ladoos.
You can also use a ½ to 1 tablespoon spoon for scooping the mixture and making the ladoos. Then just shape the ladoos once you scoop them out.
For the last batch, scrape the sides very well and then make ladoos from it.
Make all the til ladoos this way. store in an air tight jar at room temperature.
Serve sesame seeds ladoo during makar sankranti or have them as a sweet snack.

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