I am a bit late too post this but still would like to share this Sesame Ladoo Recipe. In India sesame seeds are known as Til and Ladoos are sweet balls so is the name Til Ladoos …… Sesame Ladoos are made generally during Sakrant Festival in India. Also Sesame Ladoos are made in a lot of different variations. For instance in South India it’s made in a different style, Northern India it’s made differently.
This Sesame Ladoo Recipe is easy to make and more easily gets over. I will share some tips which will help you in making the ladoos more easily. Lemme tell you this is the first time I have attempted and it was great fun to make these Sesame Ladoos. Sesame Ladoos are yummy, delicious and healthy for children.
Jaggery is great source of iron. So try these sugar free Sesame Ladoos with step by step pics and instructions. To be honest I don’t like making ladoos as it doesn’t comes naturally to me as baking Or cooking (: …… but it’s good to try something else apart from your niche.
I wish all my readers a Happy Sakrant, Lohri and Pongal.
Total Time : 30 mins
Yields : depends on size and shape
- 1/2 cup white sesame seed (safed til)
- 1/2 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
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 slightly brown switch off the gas. Transfer the roasted sesame seeds in a mixing bowl.
In the same pan add peanuts, cashewnuts and charoli. Place again on low heat. Once they are roasted coarsely pestle with a mortar. Transfer into the mixing bowl.
Now add desiccated coconut flakes into the same pan. Roast the coconut until light brown. Switch off the gas and transfer to the mixing bowl.
Combine cardamom powder, nutmeg powder and salt. Mix all nicely and keep aside.
Take another vessel Or wok. Add jaggery powder, ghee and water. Give a nice whisk and place on low heat else jaggery tends to burn. It will start melting. Keep stirring once it starts bubbling. Take a drop of melted jaggery and drop into a cup of water. If it’ s firm switch off the gas.
Mix all the roasted ingredients and combine all nicely with a spatula. Rub some ghee on your palm. Form small balls (ladoos) when the mixture is warm. You will have to make the ladoos while they are warm else ladoos won’t be shaped properly.
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.
The printable version below: