Til ke Ladoo
- 1/3 cup Sesame seeds (til)
- 1/2 cup Roughly chopped jaggery (gur) /powdered jaggery
- 1/4 cup Roasted peanuts
- 1/4 cup Coconut desiccated
- 1/2 tsp Cardamom (elaichi) powder
- 3 tbsp Water
- Oil for greasing
- Heat a non-stick pan, add the sesame seeds and dry roast on a slow flame til sesame seeds start to pop or change colour while stirring continuously. Keep aside.
- Roast peanuts till crispy let them cool and then slightly crush them. Keep aside.
- Roast Coconut on low flame till it changes its colour to light golden. stirring continously. keep aside.
- Add the jaggery, in a non stick or heavy bottom pan and add 3 tbsp of water mix well and cook on a slow flame, while stirring continuously.
- You have to cook till soft ball stage in 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.
- When the mixture is still hot, begin to form sesame ladoo 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 1/2 to 1 tablespoon spoon for scooping the mixture and making the sesame ladoo. then just shape the ladoos once you scoop them out.
- Make all the til ladoo this way. store in an air tight jar at room temperature.
- Serve til ke laddu ladoo during makar sankranti or have them as a sweet snack.