Makar Sankranti is one of the most interesting festivals in India. More so, in South India. That is one of the excellent options to enjoy a host of sweet dishes that make up the Sankranti delicacies. One such delicacy that makes a great option is, of course, Til Ke Laddu. Also called sesame seed laddu, is a traditional sweet made from sesame seeds and jaggery. It can also be made using sugar instead of jaggery.
Want to learn how to make Til ke Laddu? Let us learn the Til ke Laddu recipe – Til ke laddu Kaise Banaye.
Ingredients and substitutes
The primary ingredients used in making Til Ke Laddu or Til aur Gud ke Laddu include:
- White sesame seeds.
- Jaggery
- Water or Ghee
- A pinch of cardamom powder
You will also need a few other ingredients such as ghee and roasted peanuts.
How to make Til Ke Laddu?
The steps involved in making Til Ke Laddu are easy and simple.
Roast the sesame seeds
- Heat a Kadai or a pan and add a ¼ cup of sesame seeds to it.
- You can use either hulled or non-hulled sesame seeds.
- On a low heat, roast the sesame seeds. Keep stirring at regular intervals
- Once the Til is roasted, keep it aside.
Note – The sesame seeds will pop up and change their color. Take care not to brown the sesame seeds.
Roast the peanuts
- Add ¼ cup peanuts to the same pan, Make sure to use raw peanuts and not roasted or salted peanuts.
- Roast the peanuts until they are crunchy. You can also find that they are done when they get a few blisters on them or a few blisters on them.
- Place the roasted peanuts in a mortar pestle and allow them to cool.
Make the Til Ke Laddu Mixture
- Add roasted coconut to the roasted sesame seeds.
- Once the peanuts in the mortar pestle are cooled, crush them coarsely.
- Add this to the sesame and coconut mixture (optional).
- Add ¼ teaspoon green cardamom powder
- Mix well and set aside
Make the Jaggery syrup
- In a pan, ½ heaped cup powdered jaggery. You can also use jaggery powder.
- You can also use sticky jaggery used specifically for chikkis.
- Add three tablespoons of water
- Heat the jaggery powder or jaggery.
- Keep stirring until the jaggery dissolves
- Keep heating jaggery until it begins to bubble up
- Keep stirring non-stop and make sure that the jaggery comes to become a soft ball like structure.
Note—If the jaggery has impurities, filter it out and use the clean jaggery syrup. If you use organic jaggery, there will be no impurities.
Make Til Ke Laddu
- Add the jaggery mix to the mixture of sesame seeds, coconut (optional), and peanuts that you have already prepared.
- Thoroughly mix all the ingredients. Make sure to go faster as the jaggery mixture thickens rather quickly.
- Begin shaping the laddus from the mixture when the mixture is still hot. If it is too hot, you can wait a bit. But, never let the mixture get cooled down completely.
Note – Spread oil in your palms to form Gud aur Til ke laddu. This will prevent the mixture from sticking to your hands. It can also help you form the laddoos really faster.
That does it. You have made the laddus and they are ready for consumption. Store the laddus at room temperature in an airtight container.
Expert Tips on Til Ke Laddu
If you want to make the best out of your Til Ke Laddoo recipe, it would be advisable to follow a few simple, yet expert tips.
- Make sure to roast the sesame seeds until they pop and are crisp. Peanuts should be roasted only until they are crunchy. You can also use the roasted peanuts or roasted sesame seeds available in the market.
- If you do not have jaggery, or do not wish to use jaggery, you may use sugar. Please note that the taste of laddus will be caramel-like when you use sugar.
- You can use either hulled or un-hulled sesame seeds. Un-hulled sesame seeds may be a little bitter but can provide you with a better taste and flavoring.
- You can avoid adding peanuts and desiccated coconut.
- If you do not like cardamom taste, you can avoid using it.
Frequently Asked Question:-
Til Ke Laddoo is a traditional Indian recipe made from sesame seeds and jaggery, if you do not have jaggery or do not like using it, you can replace the jaggery with sugar. These Laddoos are energy rich and are typically made during Makar Sankranti. The Til Ke Laddoo is popular in North India.
Yes, You can use either brown or white sesame seeds. However, white sesame seeds are known to have a mild flavor. Brown sesame seeds offer a nutty and robust taste and flavor.
Yes, it is possible to make Til Ke Laddoo without ghee. Ghee is generally added for richness and texture. However, you can skip it if not needed. You can use any other oil that you prefer.
The Til Ke Laddu mixture can harden quickly if the jaggery syrup is overcooked. It can also harden when the mixture cools down. You should begin forming the laddoos before the mixture cools down. You can use oil on your palms to help avoid the mixture sticking to your palms.
Til Ke Laddoo can last for about two to three weeks when stored in an air tight container. Make sure to keep them in a cool and dry place. This will keep them fresher and prevent them from getting sticky.
Related Recipes
- Gond Ke Laddu Recipe
- Jalebi Recipe
- Patishapta Pitha Recipe
- Makhane Ki Kheer
- Rasgulla Recipe
- Gujiya Recipe
- Suji Kakra Recipe
Recipe Card
Til Ke Laddu
Ingredients
- 100 gram Black or White sesame seeds
- 200 gram Jaggery or Suger
- 50 gram Peanuts
- 2 ¼ Cardamom Powder
- 1 tbsp Ghee
- water or Ghee – a bit for greasing the palms
Instructions
- Roast the sesame seeds until they pop, Do not brown them.
- Roast peanuts until they form blisters and get crunchy.
- Add 1 tablespoon of Ghee to the pan. Then add jaggery.
- Boil jaggery until it melts completely.
- In jaggery syrup add peanuts and roasted sesame seeds and cardamom powder. Mix it well.
- Form Laddoos before the mixture cools down.
- Store the laddoos in an air-tight container in a cool dry place.
