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Til Ka Ladoo – Sesame Candy

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Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar. You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti.

Recipe will make 20 ladoos

Ingredients:

  • 1 cup sesame seeds, tilTil Ka Ladoo (Sesame Candy) Recipe by Manjula
  • 1 cup jaggery or gur broken in small pieces, available at Indian grocery store
  • 3 tablespoons clarified butter, ghee
  • 1/2 teaspoon crushed cardamom
  • 1/2 cup water

Method

  1. Grease a plate and set aside.
  2. In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
  3. In the same frying pan heat the water and add the jaggery.
  4. Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
  5. Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
  6. Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
  7. Make all the ladoos while mix is still warm.
  8. Sesame seed ladoo can be stored for months.

Variation:

Til Ka Ladoo can be also made as burfi.


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17 thoughts on “Til Ka Ladoo – Sesame Candy

  1. Hello manjula,
    You r an inspiration and the reason why no one has an excuse to not be able to cook. Tried the Besan Ka Laddos for the first time with the help of my 88 year old mum, whose favourite Indian Mithai is Besan Ka Laddos. She is visiting me from India for a few glorious months! They turned out ok but I used brown sugar which is grainy and one can taste the sugar crystals. Can I rectify this? Heat the Laddos in the microwave, but they might break? Also they seem a bit hard, not the melt in your mouth ones you get from the Halwais in India. Please advise as to how I can make them better.
    Am planning to make your hari mirch Ka Achaar next. We in Australia, are not able to bring any food into the country. Am hoping to replicate my Nani’s Lal stuffed Mirch Achaar from the Avadh region. We all love it and miss it a lot.

  2. Hello Manjula Aunty,
    i loved all your recipes n they came out awesome! Thank you.
    2nd time i tried the til ka ladoo, it did not go well. I doubled the amt of water used also n it took a long time to thicken. Cld u share how do we know if the gur mixture has thicken enuf to add sesame seeds? Do we test if it is ‘1 taar or 2 etc’? Do this apply to most Desserts? Also, do we doubled the quantity if we want to make more than 1 cup or dyated in recipe?
    Thank you very much…

  3. Manjula aunty, as usual your recipe was awesome, I loved it.. Thanks a lot.. I have been loving your blogs. Thanks for this recipe too!!

  4. Thank You for the recipe…just in right time..
    First time i tried tilgul..came out good..my husband n kids loved it..thank you again..
    Happy Sankranti

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