Til ladoo recipe with step by step photos and video. Til ladoo/sesame seeds ladoo is a sweet made during the Makar Sankranti festival. It is made with til (sesame seeds) and gud (Jaggery).
What is Makar Sankranti festival
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. Til ladoo is prepared and distributed during this festival.
Makar Sankranti is celebrated every year in the month of January. It is celebrated on the 14th of January but sometimes celebrated on the 13th or 15th of January (set by the solar cycle of the Hindu lunisolar calendar).
Sankranti is celebrated in almost all parts of India with different names as Maghi, Lohri, Pedda Pandaga, Magh Bihu & Thai Pongal.
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How to make Til Jaggery ladoo
Preparations
- Heat a pan on low flame & add peanuts.
- Roast it until black spots start to appear. Remove it on a plate.
- Let it cool down completely. Remove the skin from the peanuts and split it.
- Next, add sesame seeds and dry roast it on a low flame.
- Sesame seeds will start to pop and change its color. Remove and keep it aside.
- Grease a plate with little ghee/clarified butter. Keep it aside.
Making til ke gud ladoo
- In a pan add ghee/clarified butter and jaggery.
- Let the jaggery melt. Stir it continuously to avoid burning.
- Once the foam starts to appear on the surface, check the jaggery.
- Take a bowl filled with water and add a few drops of hot jaggery in it. It should form a soft and stretchy ball. Switch off the flame.
- Now add peanuts and sesame seeds/til.
- Transfer the mixture to a plate.
- With the help of a spoon divide the mixture into small portions.
- Apply ghee/clarified butter on the palms. When the mixture is hot enough that you can bear the heat, start making the ladoos.
- Store it in an airtight container. Stays good for 1 month at room temperature.
Cooking Tips
- Roast peanuts on low flame.
- Also, roast sesame seeds on low flame till it starts to pop and change the color.
- Do not over roast sesame seeds or it will spoil the taste of ladoo.
- Start making the til ladoos when the mixture is slight hot (heat is bearable to hands) because once it cools down it will be difficult to roll the ladoos.
- Do not cook jaggery till hard ball stage or the ladoos will become hard.
- You can add cardamom powder to the ladoos.
- You can also apply little water on the palms and then shape the ladoos.
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Recipe Card
Til Ladoo | How to make til gud ke ladoo | Sesame seeds ladoo recipe
Equipment
- Heavy bottom pan
Ingredients
- 1 cup Jaggery Gud
- ¼ cup Peanut Moongphali
- 1 cup Sesame seeds Til
- 1 teaspoon Ghee/Clarified butter
Instructions
Preparations to be done for making til ladoo recipe
- Heat a heavy bottom pan on low flame & add peanuts.
- Roast it until black spots start to appear.
- Remove it on a plate. Let it cool down completely. Remove the skin. Split it to open.
- Next, add sesame seeds and dry roast it on a low flame.
- Sesame seeds will start to pop and change its color to light golden. Switch off the flame.
- Remove and keep it aside.
- Grease a plate with little ghee/clarified butter. Keep it aside.
Making til gud ladoo
- In a pan add ghee/clarified butter and jaggery.
- Let the jaggery melt. Stir it continuously to avoid burning.
- Foam will start to appear on the surface of melted jaggery.
- Now take a bowl filled with water and add a few drops of hot jaggery in it.
- Let it cool a little bit. Take out the drop and check, it should form a soft and stretchy ball. Switch off the flame.
- Now add peanuts and sesame seeds/til.
- Transfer the mixture to a plate.
- With the help of a spoon divide the mixture into small portions.
- Apply ghee/clarified butter on the palms. When the mixture is hot enough that you can bear the heat, start making the ladoos.
- Once the ladoos come to room temperature, store it in an airtight container. Stays good for 1 month at room temperature.
Video
Notes
- Start making the til ladoos when the mixture is hot. Once it cools down it will be difficult to roll the ladoos.
- Do not cook jaggery till hard ball stage or ladoos will become hard.
- You can add 1 teaspoon cardamom powder to the ladoos.
- You can skip adding peanuts & add roasted putana (split chickpeas).
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.