Today’s recipe is a popular recipe which is normally made during Sankranti festival. Yes! It is til ke ladoo. Til is known as sesame seeds in English. This recipe is made with sesame seeds and jaggery. In Konkani, we call them tilache ladoo or tilgulache ladoo. This recipe is very popular in India and is normally made in the winter season.
I had prepared this recipe last year too, but the ladoos got over within few seconds and I did not get to click any pictures. This year I decided to make them in advance for makar Sankranti and share them with you all first. But I know my family, they love everything that I cook. So I had to hide few for my photo shoot.
This tilache ladoo or sesame seeds ladoo is a recipe that I learnt from my mom over a phone call. Mom also said that we can add roasted peanut powder to the recipe.
This tilache ladoo recipe needs only 5 ingredients. Mom told me that these ladoos should have minimum 5 ingredients added to them. I.e. sesame seeds, jaggery, grated coconut, cardamom and ghee.
I was surprised that this til ke ladoo recipe is extremely easy. Please follow proper instructions while making them. Hence I decided to click step-by-step images of til ke ladoo recipe to help you all. Do try these sesame seeds ladoo this winter season and let me know how they turn out. Impress your family and friends this haldi-kumkum by serving these tilache ladoo to them. Don’t forget to offer some of them to God first. You can also store them in air-tight container for upto 15 days. You can also try these pitya ladoo recipe.
- 3/4 cup sesame seeds
- 1/2 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
- 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.
- 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.
- 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.