Til Ladoo

AuthorMeher Lulia
RatingDifficultyBeginner

Sankranti is considered to be an auspicious day because the festival 'Makar Sankranti' is celebrated in various regions of India. ‘Makar Sankranti’ is the harvest festival, whereby it marks the onset of the harvest season in India and thus is celebrated all across the country. It has various local names and is known as Pongal in the states of Andhra Pradesh and Tamil Nadu, Maghi and Lohri in Punjab and in Assam it is known as Bihu.

Yields3 Servings
Cook Time45 minsTotal Time45 mins
 1 cup Til (sesame seeds)
 0.50 cup Peanuts
 1 cup Grated Jaggery (gud)
 0.25 cup Ghee

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.

Nutrition Facts

Servings 3

Ingredients

 1 cup Til (sesame seeds)
 0.50 cup Peanuts
 1 cup Grated Jaggery (gud)
 0.25 cup Ghee

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.

Til Ladoo

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