Directions

1. Roast the til and peanuts separately in heavy bottomed vessel. Keep stirring the til and peanuts continuously.
2. Grind them coarsely.
3. In a pan heat ghee and add jaggery. Add 2 tsp of water. Let it bubble for a minute and do the bubble test.
4. Bubble test – Take water in a plate and add a drop of jaggery mixture to it. If it sits still without mixing with water, your jaggery is ready to be mixed with the til and peanuts.
5. Take the jaggery mixture off heat and let it cool a little.
6. Add cardamom powder to it.  All add the til and peanut powder to it.
7. Oil your hands with a little ghee and make ladoos.