Til Ke Ladoo/Tilache Ladoo- Makar Sankranti special
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 45-50
 
Ingredients
  • 200 grams Til/White Sesame Seeds
  • 200 grams Gud/Jaggery
  • 100 grams=1/2 Cup Peanuts
  • 50 grams=1/2 Cup grated dried coconut
  • 2 tbsp Ghee/Clarified Butter
  • 1 tsp Cardamom Powder
Instructions
  1. Heat a pan for roasting. Dry roast Peanuts on low-medium heat until the peanuts become evenly brown in color [8 mins] (Keep moving the peanuts for more even browning). Remove the roasted peanuts from the pan and allow it to cool down.. Peel off the skin after it cools down.
  2. In the same pan, we will now roast white sesame seeds (Til) in batches. Roast on low heat until sesame seeds become light brown in color (even browning). Remove the roasted sesame seeds from the pan. Roast remaining batches.
  3. Now we will dry roast grated coconut. Ensure coconut is finely grated. Roast until Coconut becomes light brown in color.
  4. We will coarsely pound the roasted peanut. We must just break the peanuts into half (do not make a fine powder). Mix all the roasted ingredients together.
  5. Melt 2 tbsp Ghee in a pan. We will now melt Jaggery cubes on a low-medium heat (Ask for Chikki Ka Gud from your grocer when you shop for it.) We have cooked/melted jaggery on low heat for 7 mins.
  6. To check for consistency of syrup, add some drop of syrup in a bowl of water. Take out and now form a ball with that syrup. This ball must make a sound banged against a hard surface (See the video)
  7. Now add cardamom powder. Switch off the heat and mix all the ingredients.
  8. Apply some Ghee on your palms. Make Ladoos while the mixture is still warm. We won't be able to make ladoos when the mixture cools down. Take small portion and shape it into ladoos (round shape).
  9. When the mixture cools down and making ladoos becomes difficult then put back on flame and soften for 30 secs. You can start making ladoos after it softens.
  10. Makes Ladoos and store it in an air tight container
  11. Tip: After roasting, when ingredients cool down, transfer it to an air tight container. Keep it covered until all batches get roasted. This prevents the roasted ingredients from losing its crunch and ladoos will stay crisp for longer time.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/til-ke-ladoo-tilache-ladoo/