How to make Til ke laddu?
To make til ke laddu, roasted white sesame seeds are mixed with jaggery syrup and then shaped into balls. An authentic til-gud laddu is made with just til (sesame seeds), gud (jaggery), and a little ghee (clarified butter, you can use cashew butter for vegan preparation). I also add some green cardamom powder and crushed pistachios to them for added flavor.
A laddu (can also be spelled as
These sesame laddus are so easy to make that I wonder why do people ever buy them from shops. It takes just about 15-20 mins to make these til
What exactly is Jaggery?
Jaggery is a common sweetener used in Indian and Southeast Asian cuisine. You can find Jaggery is different forms ranging from
Jaggery comes from the sap of palm trees (coconut palm, date palm, sago palms etc). The sap is boiled, reduced and cooled to make sticky caramel like Jaggery. The color may vary from deep brown to light brown depending on the source.
Is Jaggery same as Molasses?
Jaggery can also be made from sugar cane juice just like molasses. If you can’t find Jaggery in an Indian store near you, you can also use molasses in any recipe calling for jaggery.
This recipe makes just enough to last for a week between 2 people, so be sure to make a larger quantity if you have a big family! 🙂
We really love snacking on these til-
Gud aur Til ke laddu (Jaggery and Sesame sweet balls)
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- Dry roast sesame seeds on medium-high heat, until fragrant. Takes about 2-3 mins. The color will slightly darken and you will hear them crackling. Keep aside.
- In the same pan, heat jaggery and ghee until it melts completely. Takes about 3-4 mins.
- Remove from heat.
- To the melted jaggery and ghee, add the toasted sesame seeds, pistachio powder, and cardamom powder. Mix well. The mixture will be very sticky and you will need to use a bit of effort to mix well and cool the mixture.
- Rub a little ghee/oil on your palms. Take a small amount of the sesame and jaggery mix and shape into small bite size balls. Repeat till all the mixture is over.
- Store in a cool dry place. The til-gud laddus stay well for up to a month.
- Shape the mixture into balls while it is still slightly hot. Once dry, it will set in shape and it won’t be possible to make balls with them.
- A little ghee helps to melt jaggery well, cashew butter will also go well so use that for a vegan preparation.
- Nutritional Information is the approximate information for 1 til laddu.
The recipe is part of a Food Blogger’s Recipe Swap Challenge in which I was paired with Sandhya, who blogs at My Cooking Journey. I’ve been wanting to make til laddus since so long, I was particularly happy when I saw them on her blog. Thank
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