“Til Ladoo” or “Til Gul Ladoo” – A healthy Indian dessert made using roasted sesame seeds, crushed peanuts, split gram, and jaggery syrup. These ladoos are a speciality of Maharashtra and are prepared mainly during Makar Sankranti.
We are just in the second week of the New Year, and people are gearing up for celebrating the harvest season. With Makar Sankranti around the corner, the festivities have started in all their glory. Then, how can I stay behind when it comes to celebrating the first festival of 2018.
For me, Makar Sankranti equals to savouring and exchanging home-made til ladoos or til gud ladoos, flying kites, and participating in the “Haldi Kumkum” ceremony (mainly celebrated in Maharashtra by married women). The festival of Makar Sankranti is dedicated to the Sun god and marks the end of the winter solace.
In Maharashtra, during Makar Sankranti, til ladoos are shared with everyone by saying Til gul ghya ani god god bola (which means “take the sesame seeds ladoo and speak sweetly with all”). The many nutritional benefits of sesame seeds make these ladoos a quite healthy dessert and snack option. Sesame seeds contain zinc, heart-healthy unsaturated fats, vitamins, and minerals. These seeds are also a rich source of fibre. Til ladoo is the best dessert for winter season as sesame seeds provide warmth to the body. The best part is that these ladoos can be made and stored for longer durations.
This Makar Sankranti, make and share these healthy and delicious Til Ladoos. Check out the detailed and step by step recipe with photos.
A healthy Indian dessert made using roasted sesame seeds, crushed peanuts, split gram, and jaggery syrup. These ladoos are a speciality of Maharashtra and are prepared mainly during Makar Sankranti.
- 250 grams white sesame seeds (safed til)
- 1/2 cup roasted and peeled peanuts (moongphali)
- 250 grams grated jaggery (gud)
- 1 tbsp cardamom powder (elaichi powder)
- 1/2 tbsp nutmeg powder (jaiphal powder)
- 1/2 cup half roasted split gram (chana dal)
- 1 tbsp ghee
- Some ghee for greasing the palms
You can directly buy roasted peanuts from the market and use them. In case of raw peanuts, dry roast them on a pan on a low setting till few black spots appear on them. Remove them on a plate and peel their skin once they cool down.
In a mixer grinder, grind the peanuts so as they just get crushed coarsely. Don’t overgrind the peanuts or they will turn into powder. Alternatively, you can also use a mortar and pestle to crush the peanuts.
Heat a kadhai or pan. Dry roast the white sesame seeds on the hot pan on a low flame setting.
Once the seeds start popping and slightly change the colour, switch off the flame. This will take 3-4 minutes. Remove the roasted sesame seeds on a plate
Heat a pan on a low flame and add 1 tbsp of ghee.
Once the ghee becomes hot, add the grated jaggery.
The jaggery will start melting. Keep stirring the jaggery while it is melting.
Slowly, all the jaggery will melt and start bubbling. Let it bubble for a minute. To check the consistency of the jaggery syrup, drop a bit of the melted jaggery in a bowl filled with water. The melted jaggery should form a soft ball. At this stage, switch off the flame. This is the desired consistency of the jaggery syrup.
As soon you switch off the flame, take the pan with the jaggery syrup down. Add 1 teaspoon cardamom powder and ½ teaspoon nutmeg powder and mix them with the jaggery syrup.
Then, add the roasted sesame seeds, crushed peanuts, and roasted chana dal in the jaggery syrup. Mix all the ingredients very well.
Grease your palms with little ghee. When the ladoo mixture is still hot, start making ladoos from the mixture. If the mixture is very hot, wait for 2 minutes. As soon as the heat becomes bearable, start with the ladoos.
You can also use a scooper to scoop out the mixture and then shape them into ladoos.
Store the ladoos in an air tight container. They stay good for 15-20 days.
Serve the ladoos during Makar Sankranti.
Tips: In case the mixture hardens while making ladoos and it becomes difficult to shape the ladoos, heat the ladoo mixture so that it melts slightly and becomes soft. Heat the mixture for around 2-3 minutes. Then, make the ladoos. Do not overheat the mixture.
Step By Step Recipe With Photos
1) In a mixer grinder, coarsely crush the roasted peanuts (don’t overgrind) and keep them aside. Heat a pan. Dry roast the sesame seeds on a medium flame.
2) In 3-4 minutes, the seeds will start popping and slightly change colour. Switch off the flame, and remove the roasted seeds in a plate.
Preparing the Jaggery Syrup:
1) In the same hot pan, heat 1 tbsp of ghee and add grated jaggery.
2) The jaggery will start melting. Keep stirring the jaggery while it is melting.
3) Gradually, the jaggery will start bubbling. Let it bubble for a minute. To check the consistency of the jaggery syrup, drop a bit of the melted jaggery in a bowl filled with water. The melted jaggery should form a soft ball. At this stage, switch off the flame. This is the desired consistency of the jaggery syrup.
Preparing the Ladoo Mixture:
1) In the hot jaggery syrup, add 1 teaspoon cardamom powder and ½ teaspoon nutmeg powder and mix them well.
2) Then, add the roasted sesame seeds.
3) Add the roasted split gram.
4) Then, add the crushed peanuts.
5) Mix all the ingredients very well.
6) Let the mixture cool down for a minute. When the heat becomes bearable, grease your palms with ghee, take little mixture in your hands with a spoon or scooper, and shape them into small balls. Use all the mixture to make ladoos.
7) Store the ladoos in an airtight container. They stay good for 15-20 days.
Make these Maharashtrian Til Gul Ladoos at your home this Makar Sankranti and share them with all your loved ones.
Do let me know in the comments below if you tried this recipe. Share and like this recipe on Facebook, Google+, Instagram, Twitter, and Pinterest.