Til ke laddu or Till K Ladoo is a very famous sweet dish in north India which is served mainly in winters. It is very much liked by everyone and is mainly made during makar Sankranti. This is a simple recipe made with til (sesame seed) and jaggery. You can prepare and keep this laddu for around a month. Sesame seeds provide heat to the body which is very useful during winters.
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings: 15-16 laddu
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 cup (or 250gm) Til or (sesame seed)
- 200 gm Gur (Jaggery)
- 6-7 Cashew
- 6-7 almonds
- 1/4 cup roasted peanuts
- 4-5 whole cardamom (or 1/2 teaspoon cardamom powder)
- 2-3 teaspoon ghee
How to make Til ke Laddu:
Step1: Clean the sesame seed very well and remove all the unwanted particles. Then heat the pan and dry roast the sesame seed by stirring continuously on low-medium flame for about 4-5minutes till it becomes light brown in color.
It will look quite fluffy and when you press it between the finger it will be easily crushed, its the time when you can know that it’s perfectly roasted. (Make sure not to roast it till brown otherwise it will not taste that good). Remove it to a plate to make it cool faster.
Step2: Now in a Blender/grinder combine roasted peanuts along with dry fruits like cashew, almonds (you can choose any kind of dry fruits) and blend it into a coarse dry mixture.
Step3: Now heat the same pan on low-medium flame and add 1-2 teaspoon ghee, then add the jaggery and keep breaking large pieces into small parts using the spoon. In a couple of minutes jaggeries will be melted to a paste, let it boil for a minute.
Step4: Now put off the flame and add roasted sesame seed, crushed dry fruits and peanut mixture along with cardamom powder and mix every thing very well.
The mixture for making laddu is ready and has to be hot for making laddu, as the mixture turns rigid when cold hence making it difficult to make laddus.
Step5: Apply ghee on the palm and take about a 2 teaspoon mixture at a time make a round shape laddu and keep it on a plate to get it cooled. (Take care while handling hot mixture, if it’s too hot let it cool a bit till you are able to bear its heat). Once it is cooled for a couple of hours keep it in an air-tight container. Til ke laddu is ready to be served.