Made with Sesame seeds, Peanuts, jaggery, cardamom powder, and ghee, this Til Laddu is a traditional Indian sweet prepared during Makar Sankranti and Ganesh Chaturthi. It’s delicious and rich in iron and calcium.
This recipe makes the Til Ke Laddu in a food processor or blender without making jaggery syrup. So it’s beginner-friendly too.
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What is Makar Sankranti?
Makara/Makar Sankranti is an Indian festival celebrated in mid-January. This festival marks the end of the long, cold winter months and welcomes the onset of spring.
It is a harvest festival in India, a time of joy and celebration among the farmer communities.
Different states in India celebrate this harvest festival with their customs and traditions. Other states have their name for this festival.
In Gujarat state, Makar Sankranti is called Uttarayan or Sankranti. Tamil Nadu, it is called Pongal; in Maharastra, it is called Bhogi; and in Punjab, it is called Lohri.
In Gujarat, where I grew up in India, this festival is observed with flying kites and feasts.
I remember my mom made til Laddu, peanut chikki, mamra na Laddu, Dani, undhiyu, puri, and shrikhand, special delicacies prepared on this festival day.
We also used to eat Jinjara (Green garbanzo beans) and Sherdi (sugar cane). Those were the days….
Anyways, coming back to the recipe, Our today’s post is Til ke Ladoo, also known as Til Gud Ke Laddu.
It is a must during the festival of Makar Sankranti and winter.
These laddus are full of nutrients and are an excellent energy source. They are rich in healthy fat, protein, iron, calcium, fiber, and other vital minerals.
Like the different festival names, these laddus are also known by other names Tal na ladoo, Tilkut, tilache ladoo, til gul, tilgul ladoo, til ke laddu, til gud ladooi, ellu unde or ellu urandai, and sesame seed and jaggery ladoo.
These laddus are different than what I used to eat in Gujarat.
My mom makes it with jaggery syrup which is a bit complicated method.
I am sharing today without making jaggery syrup. This method is easy, and anyone can make it.
Why You Will Love Til Ladoo
- Quick, easy, and fuss-free.
- Provides Warmth and Energy
- Protein-Packed, Nutrient-Dense
- healthy and delicious.
- No refined sugar is used.
- Easily Made in Food Processor or Blender
Ingredients required
- Sesame Seeds: I have used brown seeds, but you can use white or black seeds.
- Peanuts: Use raw peanuts for the recipe. I have used skinned peanuts, then roasted them and removed the skin. However, you can blend the peanuts with the skin if you want. If you have husked peanuts, use them and roast them until they are crunchy.
- Jaggery: I have used kolhapuri jaggery. I just crushed it in my blender and used it before measuring it. You can use jaggery powder too.
- Ground Cardamom: Provides warm and delicious flavors to the Laddu.
- Ghee: It helps in binding the Ladoo and adds its nutritional value. You can also use coconut oil to make it vegan.
Step-by-step process
- Roast sesame seeds on low to medium heat for 6 to 7 minutes, stirring constantly. The sesame seeds will release aromas and pop in the pan. It will also change its color. Take them out in a wide bowl and allow them to cool.
- In the same pan, roast the peanuts for 5 minutes, stirring constantly. Take one peanut and rub it in between your fingers, and check. The skin should peel off easily.
- Take it out in a separate bowl and let it cool down.
- When the peanuts come at room temperature, rub them between your palms to peel off their skin.
- Take all the peanuts in the same bowl as the sesame seeds and discard the skin.
- Tip – If you feel the skin is not coming off quickly while removing the skins, then roast again for a few more minutes. Let them cool, and then proceed with the process.
- Husked peanuts are readily available in the Indian store. You can use that to make the process easy. Make sure to roast them for 2 to 3 minutes before using them in the recipe.
- Take cooled sesame seeds, peanuts, jaggery, cardamom powder, and ghee to the food processor bowl and pulse a few times or until the mixture looks like sand. Dont overdo it.
- Please take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help shape them.
- Take 1 to 2 tablespoons of the mixture and start making a round ladoo. Store in an airtight container in a cool, dry place at room temperature for up to 8 to 10 days.
Storing Suggestions
Store the Til Ladoo in an airtight container for 8-10 days at room temperature.
If the climate is hot and humid or more extended storage, refrigerate the Ladoo in an airtight container. Stays suitable for up to a month.
You can also freeze the Laddu for up to 3 months in a freezer-safe container or bag. Then, thaw in the fridge night before eating.
Notes and Pro Tips
- I recommend dry roasting the sesame seeds on low flame, and be cautious and do not burn them.
- Dry roast peanut and sesame seeds separately on low-medium heat and stir them continuously.
- Allow roasted sesame seeds and peanuts to cool down completely before adding them to a food processor.
- Do not grind the mixture in a continuous mode. Instead, pulse the mixture to avoid excessive release of oil from the seeds.
- If you cannot roll and shape the mixture into a round ball, add a tablespoon of ghee, mix and roll into Ladoo.
- I used a food processor to make the Til Ladoo mixture. But you can also use a high-power blender or mixer.
- You can easily double the recipe to make more Ladoo.
- The texture of the laddu mixture should be a coarse sand-like texture.
- You can add roasted coconut to this laddu recipe for a nutty texture and flavor.
- Feel free to add any nuts of your choice.
- Dried figs, dates, or apricots can be used instead of jaggery.
- Massage the ladoo mixture with your hands to help release the oils from the sesame seeds and peanuts, which will help bind the ladoo.
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Til Laddu (Sesame seeds Jaggery Ladoo)
Ingredients
- 150 grams Sesame seeds (1 cup)
- 150 Grams Jaggery (1 cup – finely chopped or powdered)
- 80 grams raw peanuts (around ½ cup)
- ¾ teaspoon cardamom powder
- 2 tablespoon ghee
Instructions
- Roast sesame seeds on low to medium heat for 6 to 7 minutes, stirring constantly. The sesame seeds will release aromas and pop in the pan. It will also change its color. Take them out in a wide bowl and allow them to cool.
- In the same pan, roast the peanuts for 5 minutes, stirring constantly. Take one peanut and rub it in between your fingers, and check. The skin should peel off easily.
- Take it out in a separate bowl and let it cool down.
- When the peanuts come at room temperature, rub them between your palms to peel off their skin.
- Take all the peanuts in the same bowl as the sesame seeds and discard the skin.Important Tips – 1. If the skin is not coming off quickly while removing the skins, roast again for a few more minutes. Let them cool, and then proceed with the process.2. Husked peanuts are readily available in the Indian store. You can use that to make the process easy. Make sure to roast them for 2 to 3 minutes before using them in the recipe.
- Take cooled sesame seeds, peanuts, jaggery, cardamom powder, and ghee to the food processor bowl and pulse a few times or until the mixture looks like sand. Dont overdo it.
- Please take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help shape them.
- Take 1 to 2 tablespoons of the mixture and start making a round ladoo. Store in an airtight container in a cool, dry place at room temperature for up to 8 to 10 days.
Video
Notes
- I recommend dry roasting the sesame seeds on low flame, and be cautious and do not burn them.
- Dry roast peanut and sesame seeds separately on low-medium heat and stir them continuously.
- Allow roasted sesame seeds and peanuts to cool down completely before adding them to a food processor.
- Do not grind the mixture in a continuous mode. Instead, pulse the mixture to avoid excessive release of oil from the seeds.
- If you cannot roll and shape the mixture into a round ball, add a tablespoon of ghee, mix and roll into Ladoo.
- I used a food processor to make the Til Ladoo mixture. But you can also use a high-power blender or mixer.
- You can easily double the recipe to make more Ladoo.
- The texture of the laddu mixture should be a coarse sand-like texture.
- You can add roasted coconut to this laddu recipe for a nutty texture and flavor.
- Feel free to add any nuts of your choice.
- Dried figs, dates, or apricots can be used instead of jaggery.
- Massage the ladoo mixture with your hands to help release the oils from the sesame seeds and peanuts, which will help bind the ladoo.
Nutrition
Warm regards,
Dhwani.
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