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Til Ladoo | How to make til gud ke ladoo | Sesame seeds ladoo recipe
Healthy, tasty & easy to make til ladoo with til (sesame seeds), jaggery & peanuts.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
Indian
Servings:
8
-10 ladoos
Calories:
164
kcal
Author:
Preeti Nayak
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).