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About Til Ladoo
Til Ladoo, also known as Til Gud Ke Laddu, is a must during the festival of Makar Sankranti. This Indian sweet is nutrient-dense, and both sesame seeds and jaggery are excellent energy sources. These Ladoo provide much necessary warmth and nutrition during the winter days. However, we can make them throughout the year and enjoy them as a quick energy booster. They are rich in healthy fat, protein, iron, calcium, fiber, and other vital minerals. These Sesame Energy Balls are flavorful with the right amount of spices. They are deliciously nutty with sesame seeds, peanuts, cashews, and coconut.
Why You Will Love Til Ladoo
Provides Warmth and Energy Protein-Packed Nutrient-Dense Soft, Nutty, Delicious Naturally Sweetened with Jaggery Easily Made in Food Processor or Blender Quick Recipe
Ingredients
Step by Step Directions
Roasting The Seeds and Nuts
Roast the sesame seeds on low-medium heat, stirring continuously. Roast the seeds for about 4-5 minutes until aromatic and slightly change the color. Transfer the roasted sesame seeds onto a plate or bowl and allow them to cool completely.
Roast the peanuts for 4-5 minutes in the same pan, stirring continuously. Dry roast the peanuts until they are crunchy and have brown spots on them.
Then transfer the peanuts into a bowl or plate. Let them cool down a bit, and then remove the skin by rubbing them between your palms. Allow the husked peanuts to cool completely.
Then again, in the same pan, dry roast the desiccated coconut on low heat for 1-2 minutes or until coconut turns light golden. Be careful while roasting coconut, as it turns brown very quickly. Transfer the roasted coconut to the plate or a bowl and allow it to cool completely.
Roast the cashews on low-medium heat for 2-3 minutes. Then transfer them to a plate, and let them cool completely.
Making Til Ladoo
Add cooled sesame seeds, peanuts, and cashews into the food processor. You can also use high-powder blender or mixer.
Pulse them a few times or until the mixture becomes a coarse powder. Do not overprocess to avoid too much oil separation from the seeds and nuts.
Then add jaggery, coconut, ground cardamom, and ground nutmeg. Process for a few seconds or until everything is well combined.
Finally, add ghee and pulse 3-4 times or until everything is well combined.
Transfer the Til Ladoo mixture into a bowl.
After taking the mixture into a bowl, mix it again using your hand. Then take 1-2 tablespoons of the mixture, start pressing in your palm, and roll it into a round ladoo. If you have difficulty rolling and shaping the Ladoo, add a little more ghee for binding. Continue with the remaining mixture and make Ladoo. I could make 22 Ladoo.
Storing Suggestions
Store the Til Ladoo in an airtight container for 8-10 days at room temperature. However, do not place them in a warm place. For more extended storage, refrigerate the Ladoo in an airtight container. You can also freeze the Laddu for up to 3 months in a freezer-safe container or bag.
Substitutions
Instead of white sesame seeds, you can use brown or black sesame seeds. Adding cashews is optional, but you can also add almonds instead of cashews. I have used soft jaggery, but you can also use powdered jaggery. If using a jaggery block, chop or grate it before the measurement. To make vegan Til Ladoo, use coconut oil instead of ghee. Or add peanut or almond butter for a more nutty flavor.
Helpful Tips
Dry roast each ingredient separately on low-medium heat and stir them continuously. Allow all the ingredients to cool down completely before adding them to a food processor. If you have peanuts without skin, you can use them and roast them until there are brown spots on them. If you can not roll and shape the mixture into a round ball, add a tablespoon of ghee, mix and roll into Ladoo. I have used a food processor to make the Til Ladoo mixture. But you can also use a high-power blender or mixer. You can easily double the recipe to make more Ladoo. If you scale up the recipe, make the Ladoo mixture in two batches.
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