Sesame Seeds Ladoo (Maharashtrian Soft Til Ladoo Recipe)
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.
Servings: 8 -10 ladoos
Calories: 164kcal
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.
Video
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
Calories: 164kcal