Til Ladoo - Tilache Ladoo
This decadent Til Ladoo is a melt-in-your-mouth sweet dish from India. These sweet little balls are so delicious, aromatic, and are a perfect addition to your diet in winter. The recipe comes together very quickly and tastes so amazing!
Ingredients
- 1 cup Sesame seeds white
- 1/4 cup Peanuts raw
- 1/4 cup Dessicated coconut
- 3/4 cup Jaggery cut into small pieces
- 1/4 tsp Cardamom powder freshly ground
- 1 tbsp Ghee add more if required
- 1 pinch Salt
Instructions
- In a pan, add peanuts and roast them on a medium low heat for about 8 minutes, stirring continuously.
- Transfer them to a plate and let them cool down slightly.
- Once the peanuts cool down, rub them between your palms, and separate the peels by tossing them.
- In the same pan, add some sesame seeds and roast them on medium low heat for 6-7 minutes. Stir them continuously without burning them, until lightly brown and crispy. Set them aside to cool down on a plate.
- Add some desiccated coconut in the same pan on low heat. Let the coconut toast for 30-40 seconds until light brown. Set the coconut on a plate.
- Transfer some jaggery, cardamom powder, a pinch of salt, and mix all the ingredients together.
- Transfer the mixture to a blender jar or food processor. Pulse to mix the mixture 12-15 times. Once all the ingredients are mixed together, add some ghee. Pulse for another 5-6 times until everything comes together.
- Transfer the mixture to a large mixing bowl. Knead the mixture with your fingers so oil will release from the sesame seeds and peanuts. It will help bind the ladoos while rolling them.
- Take about 1.5 to 2 tbsp of mixture and start pressing the mixture with your palm and fingers. Roll the mixture with the help of both the palms and shape into a smooth round ball.
- Repeat the same steps with the remaining mixture and form ladoos.
- Keep the ladoos on a plate to air dry them and store in the container.
Notes
- Roasting the ingredients on medium-low heat for deliciously tasting ladoos is very important.
- Let the roasted ingredients come to room temperature before adding the jaggery and cardamom powder.
- All the ingredients will come together quickly while pulsing them if you cut the jaggery into small pieces.
- Ghee adds a lot of shine and helps in binding the ladoos, so don’t skip it.
- Massage the mixture very well with your palms and fingers to release oil from the ingredients.
- Buy a good quality of jaggery. If your jaggery is dry it will not help to bind the mixture well together to form a ladoo shape.
- If you feel the mixture is dry and will not be able to shape the ladoo then add some more ghee in the mixture.
- Still unable to bind the ladoos then heat the mixture on low heat for about 3-4 minutes on a stovetop and quickly bind the ladoos. You can heat the mixture in 2-3 batches in the microwave for 30 seconds and form the ladoos.