Til Ke Ladoo | Sesame Seeds Ladoo
Today’s recipe is a popular recipe is til ladoo which is normally made during Sankranti festival. These soft til ke ladoo recipe are made with only 5 ingredients which are sesame seeds, jaggery, grated coconut, ghee and cardamom powder. This are Goan style tilache ladoo or tilgulache ladoo. This sesame ladoo recipe is very popular in India and is normally made in the winter season. In some places peanuts are added instead of grated coconut. The same recipe can be used to make til ki chikki. I have shown how to make tik chikki and til ladoo in the same video.
Servings 21 Ladoos
Ingredients
- 3/4 cup sesame seeds
- 3/4 cup jaggery
- 3 tablespoon coconut freshly grated
- 6 pods cardamom peeled and crushed
- 1 tablespoon ghee preferably desi ghee
- 1 teaspoon oil for applying to hands while making ladoos
Instructions
- Heat a flat pan and dry roast the sesame seeds on low flame until they turn light brown. Don’t burn them.
- Switch off the gas/heat and transfer the roasted sesame seeds to a plate. Let them cool down. This is important, else the heat from the pan will burn the sesame seeds.
- In the same flat pan, dry roast the grated coconut for 5 minutes on low flame. Switch off the gas and keep aside.
- Heat a kadai. Add ghee and jaggery. Keep the gas / heat on low.
- Slowly the jaggery will start bubbling. Let it bubble for 5 minutes on low flame.
- To know if jaggery is done, take a small plate and add little water. Drop a drop of jaggery in it. If the melted jaggery does not stick to the plate and forms a non-sticky ball when touched by fingertips, it is ready for making ladoos.Also when the jaggery ball is thrown on a plate, a "thud" sound should come.
- Now add roasted sesame seeds, dry roasted grated coconut and crushed cardamom.
- Switch off the gas and mix all the ingredients together. After mixing, let the sesame and jaggery mixture cool slightly.
To make the ladoos –
- Apply oil to the palms. Take a spoonful of mixture and quickly shape them into small cute ladoos. Be careful with this. The mixture should neither be too hot nor cold. It should be slightly warm, else the ladoos will not take the desired shape.
Video
Notes
Tips:
- After roasting sesame seeds, transfer them to a plate and let them dry completely. Do not leave them in the hot pan. The heat of pan will burn the sesame seeds.
- To know if jaggery is melted properly and is ready for ladoos, take a small plate and add little water. Drop a drop of jaggery in it. If the melted jaggery does not stick to the plate and forms a non-sticky ball when touched by fingertips, then it is done.
- Store in airtight container. They remain fresh for upto 15 days.
- You can add roasted peanut powder to these sesame ladoos too.
- If jaggery sesame gets hard while making ladoos, heat the mixture in kadai and after it melts again, repeat the process of making ladoos.