Til ke Laddoo recipe


  • 1 cup sesame seeds (white)
  • 2 tbl spn roasted, peeled and halved peanuts (ground nuts)
  • 1/2 cup jaggery
  • 1/2 tea spn cardamom powder

Cooking Instructions

Wash the sesame seeds in water. Drain the water and spread the seeds on a clean kitchen towel for about 15-20mins(they need not

dry completely). Roast them on a medium flame till they start popping and nice aroma comes out of them. Take them off heat.

Heat jaggery with 2 tbl spn water. Traditionally it is made with molasses(the black colored liquid jaggery, do not add water if you are

using molasses). I tried here with the normal solid one.

Keep the heat on medium, because jaggery gets burnt very easily.

Take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted. That shows it has reached the required consistency.

Now add the sesame seeds and peanuts. Mix well. Take off the heat, add the cardamom powder. Mix again.
ake a big spoonful of the mixture on a clean plate (this is to help in easy cooling) & keep the remaining tightly closed(this mixture gets hard very soon, so need to keep it covered all the time).

Apply some ghee to your palms and make small balls of the mixture from the plate.

PS: Once the mixture is cooled, you cannot make the laddoos, so you need to work fast when it is still hot. Be careful not to burn your

hands (the mixture at this stage is really really hot). Taking small portions on a plate helps to manage small portions at a time.

If the mixture cools off fast, then, heat it again for sometime till it melts and repeat the procedure.

If you cannot manage to make the laddoos, due to lack of time or patience, just spread the mixture on a plate greased with ghee, then cut them into desired shapes.

14 Mar 2011     1173 views     NON-Vegetarian       Desserts > Sweets

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