Sesame seed ladoo, also known as til ke ladoo or til gud ladoo, is made with sesame seeds (til), jaggery (gud), peanuts, and ghee. These soft til ladoos are a Maharashtrian classic and a must for Makar Sankranti. Made with only 4 ingredients, ready in 45 minutes, in a single pan, and with easy-to-follow steps.
I learnt this sesame seed ladoo recipe from my mother, and every year it brings back the memories of haldi-kumkum celebrations during Makar Sankranti in the Maharashtrian community. Til means "Sesame seeds," and Gud means "Jaggery".
During this time, married ladies visit each other's homes, distribute til-gud (sesame seed balls or ladoo) and small gifts, and warmly say, Til gud ghya, god god bola, which means take til gud and talk sweetly. It reminds us to spread sweetness, positivity, and good thoughts during Makar Sankranti.
We kids, would follow our mums and happily enjoy these til-gud ladoos. Now that I'm married, we continue the same tradition with our friends and family, and making these ladoos at home feels even more special. If you enjoy winter special desserts, try my Gajar ka Halwa and Peanut ladoo next.
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What is Makar Sankranti?
Makar Sankranti marks the transition of the Sun into the zodiac sign of Makar Rashi (Capricorn). It is a harvest festival and also marks the arrival of Spring in India. During this festival, til ladoo and til-gud are prepared and shared with family and friends.
Makar Sankranti is celebrated every year in January, usually on the 14th, but sometimes celebrated on the 13th or 15th, depending on the solar cycle.
This festival is known by different names in different parts of India, such as Maghi, Lohri, Pedda Pandaga, Magh Bihu & Thai Pongal.
Why Til and Gud Are Essential on Makar Sankranti
Til (sesame seeds) and gud (jaggery) are traditional winter foods in India. They are believed to keep the body warm and energetic during cold weather, which is why they are so popular during Sankranti.
In Maharashtra, Goa, and Karnataka, people exchange til-gul during Makar Sankranti, a Hindu festival celebrated on 14th January, which continues for seven days until Rath Saptami.
Interested in more Indian sweets recipes?
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Sesame seeds (Til): The main ingredient that gives flavour and warmth. Use fresh white til for the best taste.
- Jaggery (Gud): Adds natural sweetness and helps bind the ladoos. Use soft, good-quality jaggery for soft ladoos. I use jaggery in my other ladoo recipes, like this moong dal ladoo and peanut ladoo.
- Peanuts: Give a nice crunch and nutty taste. You can replace them with roasted putana (chana) if you like.
- Ghee: We need it in small quantity. Adds aroma and helps to shape the ladoo easily. Homemade fresh ghee tastes the best.
Optional add-ins
- Roasted Putana: Adds crunch and flavor.
- Roasted coconut: Adds a nice flavor to ladoos.
- Cardamom powder: Adds a mild, sweet aroma.
How to make sesame seeds ladoo (Step-by-step)
Step 1: Roast the sesame seeds: Dry roast sesame seeds (til) on low heat until they become fragrant, start to pop, and turn slightly golden (image 1). While roasting, stir constantly to avoid burning. Remove it to a plate.
Step 2: Roast Peanuts: In the same pan, roast the peanuts until aromatic and black spots start to appear (image 2). Remove it to a plate. Once cool, remove the skins. Grease a plate with a little ghee/clarified butter. Keep it aside.
Step 3: Melt Jaggery: Heat the same pan and add ghee. Once the ghee melts, add the jaggery. Continuously stir the jaggery to prevent it from burning. Cook until the jaggery melts and starts to form light foam (image 3). Lower the heat.
Step 4: Dip the ladle in the melted jaggery and drop a little into a bowl of cold water. Check it immediately. If it forms a soft, stretchy ball (image 4), the jaggery is ready. Switch off the heat.
Tip: If it doesn’t, heat the jaggery a little more and check again. Do not increase the heat while checking, otherwise the jaggery will get overcooked, and the ladoos will become hard.
Step 5: Combine everything: Add roasted sesame seeds (til), peanuts, and cardamom powder to the melted jaggery (images 5 & 6). Mix well. Remove it and transfer to the same plate greased with ghee (step 2).
Step 6: Divide into small portions: With the help of a small ladle or spoon, divide the til gud mixture into small portions (image 7). This will cool it slightly, making it easier to handle. Do not touch it, it's hot.
Step 7: Shape Til Ladoos: Grease your palms with ghee. While the mixture is still warm, not hot, take small portions and roll into round ladoos (image 8). Let them cool at room temperature. Once set, store in an airtight container for up to 1-2 weeks.
Recipe Tips
These are small tips I’ve learnt over the years, making til ladoos at home.
- If the mixture is too hot, it will not hold its shape. Let it cool slightly.
- If it comes to room temperature, it will be difficult to bind the ladoos. Shape them when the mixture is warm to the touch.
- Work quickly, because once the till ladoo mixture cools completely, the ladoos will not bind well.
- If the mixture feels too hot to handle, spread it on a greased plate and cut it into burfi instead of ladoos. It tastes just as good.
- Do not over-roast the sesame seeds, or they will spoil the taste of the ladoos.
- Do not cook the jaggery to the hard-ball stage, or the ladoos will become hard.
- You can apply a little water or ghee on your palms while shaping the ladoos.
Recipe Card
Sesame Seeds Ladoo (Maharashtrian Soft Til Ladoo Recipe)
Video
Equipment
- Heavy bottom pan
Ingredients
- 1 cup Jaggery Gud
- ¼ cup Peanut Moongphali
- 1 cup Sesame seeds Til
- 1 teaspoon Ghee/Clarified butter
Instructions
- Roast the sesame seeds: Dry roast sesame seeds (til) on low heat until they become fragrant, start to pop, and turn slightly golden. While roasting, stir constantly to avoid burning. Remove it to a plate.
- Roast peanuts: In the same pan, roast peanuts until aromatic and black spots start to appear. Remove it to a plate. Once cool, remove the skins. Grease a plate with a little ghee/clarified butter. Keep it aside.
- Melt jaggery: Heat the same pan and add ghee. Once the ghee melts, add the jaggery. Continuously stir the jaggery to prevent it from burning. Lower the heat. Cook until the jaggery melts and starts to form light foam.
- Check the jaggery: Dip the ladle in the melted jaggery and drop a little into a bowl of cold water. Check it immediately. If it forms a soft, stretchy ball, the jaggery is ready. Switch off the heat.
- Tip: If it doesn’t, heat the jaggery a little more and check again. Do not increase the heat while checking, otherwise the jaggery will get overcooked, and the ladoos will become hard.
- Combine everything: Add roasted sesame seeds (til), peanuts, and cardamom powder to the melted jaggery. Mix well. Remove it and transfer to the same plate greased with ghee (step 2).
- Divide into small portions: With the help of a small ladle or spoon, divide the til gud mixture into small portions. This will cool it slightly, making it easier to handle.
- Shape til ladoos: Grease your palms with ghee. While the mixture is still warm, not hot, take small portions and roll into round ladoos. Let them cool at room temperature. Once set, store in an airtight container for up to 1-2 weeks.
Notes
- If the mixture is too hot, it will not hold its shape. Let it cool slightly.
- If it comes to room temperature, it will be difficult to bind the ladoos. Shape them when the mixture is warm to the touch.
- Work quickly, because once the till ladoo mixture cools completely, the ladoos will not bind well.
- If the mixture feels too hot to handle, spread it on a greased plate and cut it into burfi instead of ladoos. It tastes just as good.
- Do not over-roast the sesame seeds, or they will spoil the taste of the ladoos.
- Do not cook the jaggery to the hard-ball stage, or the ladoos will become hard.
- You can apply a little water or ghee on your palms while shaping the ladoos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shreya
I made it today and it came out amazing. My family loved these ladoos. It tastes so good. I also added cardamom powder. I am saving the recipe. Thanks.