Til Ladoo Recipe – Sesame Ladoo Recipe
Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Easy Til Ladoo Recipe with stepwise instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • ½ cup white sesame seed (safed til)
  • ½ cup black sesame seed (kale til)
  • 1 cup roasted peanuts crushed coarsely
  • 1 cup desiccated coconut
  • 1.5 cup jaggery powder
  • 2 tbsp clarified butter (ghee)
  • 1 t/s cardamom powder (elaichi powder)
  • a pinch of nutmeg powder
  • a pinch of salt
  • 10 to 12 cashewnuts crushed coarsely
  • 2 tbsp charoli crushed coarsely
  • 1 tbsp water
How to make the recipe?
  1. Firstly take a frying pan place on low heat. Roast both sesame seeds for 5 to 6 mins on low heat. Keep stirring once it
  2. slightly brown switch off the gas. Transfer the roasted sesame seeds in a mixing bowl.
  3. In the same pan add peanuts, cashewnuts and charoli. Place again on low heat. Once they are roasted coarsely pestle with a
  4. mortar. Transfer into the mixing bowl.
  5. Now add desiccated coconut flakes into the same pan. Roast the coconut until light brown. Switch off the gas and transfer to
  6. the mixing bowl.
  7. Combine cardamom powder, nutmeg powder and salt. Mix all nicely and keep aside.
  8. Take another vessel Or wok. Add jaggery powder, ghee and water. Give a nice whisk and place on low heat else jaggery tends
  9. to burn. It will start melting. Keep stirring once it starts bubbling. Take a drop of melted jaggery and drop into a cup of
  10. water. If it' s firm switch off the gas.
  11. Mix all the roasted ingredients and combine all nicely with a spatula. Rub some ghee on your palm. Form small balls (ladoos)
  12. when the mixture is warm. You will have to make the ladoos while they are warm else ladoos won't be shaped properly.
  13. Store them into an airtight container. Sesame Ladoos will last for 15 days if chilled in an airtight bottle.
•Use same quantity of sesame seeds, peanuts and desiccated coconut.
•Roast all the ingredients on low heat.
•It's important to perform the jaggery test for better results. It should be solid when dropped in water.
•You could add almond powder if you wish to.
•Also make ladoos when the mixture is warm. Rub some ghee on your palm before shaping them. Keep the ladoo mixture covered else it will start firming. In case it gets firm warm them again and shape ladoos.
Nutrition Information
Serving size: depends on size and shape
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/sesame-ladoo-recipe/