It’s that time of the year when the freezing winters tempt us to spend as much time we can manage in the Sun. And what better way to chill out than bingeing on til ke ladoos, roasted peanuts and gazing the colorful kites fluttering in the winter breeze.
With the winter solstice just round the corner, I indulged in making a big batch of til ladoos that are easy to make and irresistibly tasty that no one can stop at gobbling one, two and sometimes even three .
There are a number of techniques of making this extremely simple, Makar Sankranti treat, but over the years my family has come to love the ladoos made the following way because they are packed with the chewiness of the toasted sesame seeds and just the right sweetness from jaggery from top to the core.
Til Ke Ladoo:
Servings: 30 approximately
Difficulty Level: Medium
- Sesame Seeds (Til) – 1 kg
- Jaggery (Gur) – 1 kg
- Cardamom – 6 (optional)
- Ghee (clarified butter) – 1 tbsp
- Water – 2.5 cups
- Chop jaggery into smaller pieces and set aside.
- In a large wok toast the sesame seeds over medium heat. Stir continuously to allow even toasting, making sure their color doesn’t change. Toast well for 5-6 minutes and set them aside.
- In the same wok heat 2 to 3 cups of water and bring to a boil. Now add the chopped pieces of jaggery and stir well to make a uniform sugar syrup. The water amount needs to be adjusted to avoid the sugar syrup from being runny. The consistency should be that it coats the back of spoon.
- Turn off the heat and mix the toasted sesame seeds, powered cardamom seeds well. Now mix the tablespoon of ghee into the mixture. The mixing should be done quickly because we do not want the mixture to cool down.
- While the mixture is still hot but is cool enough to handle with hands, gently moisten the palm of your hand with water and make ladoos of a size you prefer.
- The ladoos should be made quickly before the mixture cools down else it will be tough to bind them together.
- Do not waste time perfecting the shapes of ladoos. Reheating the mixture is best avoided.
Store the prepared ladoos in an airtight container in a cool, dry place. As these ladoos have a long shelf life, they can be made in bulk and savored all through the winters.
Find other recipes ‘From My Kitchen’ here.