Coconut Ladoo is an easy and delicious recipe that can be made using just 2-3 ingredients – desiccated coconut, condensed milk and cardamom powder. Simply mix all these ingredients and roll them into a ball. Coat these balls into some desiccated coconut and garnish with dryfruits and you have a super easy, quick yet extremely tasty Ladoos ready. With festive seasons coming up, having such easy recipe at hand is always good idea.
Til Gul/Til Gud Ladoos are crunchy sweet balls made of sesame seeds and jaggery. These goodies are usually made during a Hindu festival celebrated in India called Makar Sankranti which falls on 14th January every year. Its also known as the harvest festival. As per Maharashtrian tradition, these Til Gul Ladoo along with multicolored sugar coated granules are exchanged with friends and family with a greeting “Til Gul Ghya, God God Bola!” This means : like these sweet goodies always speak good and sweet words for each other. Happy Makar Sankrant to All!!
The most basic recipe for theses ladoos calls for roasted sesame seeds and peanuts mixed into a hot/liquid jaggery and rolled these into balls while the mixture is still hot. But you can also add some dry fruits, and roasted dry coconut flakes for additional flavor and crunch. The recipe for these ladoos is really simple. The tricky part is making/rolling them into balls which requires some practice and patience. You need to roll the balls when the jaggery is hot as once its cools it will solidify making it difficult to roll them. Believe me the sesame seed and jaggery mixture turns cold super fast. So its best to make these when you have some helping hands like friends and family who can take part in rolling process. As kids, when Mom made these ladoos at home, Grandmom, mom, me and my sis we all would join in for making ladoos. Mom and granny would handle the hot mixture roll them to rough balls and pass them to us for making the perfect balls.We really enjoyed making them and being part of this process.
If for some reason you think the mixture is turning cold and you wont be able to roll them just spread an even layer on a plate, cut it in triangles and let them set/solidify. You can enjoy Til Chikki (brittles) instead of ladoos.
Now to the recipe…
1 cup Til (white sesame seeds)
1/2 heaped cup of Gud (jaggery)
1/4 cup roasted peanuts (roughly crushed)
2 tbsp cashew (roughly crushed)
1 tbsp daale (optional)
pinch of cardamom powder
2 tbsp ghee (Clarified butter)
bowl of cold water
In a pan roast the sesame seeds on medium heat until slightly golden (around 5-7 mins). Remove in a clean dry vessel and keep aside. Now roast the daale until slightly golden and remove in the same vessel as sesame seeds. To the sesame seeds and daale now add roasted peanuts, cashews and cardamom powder and give it a mix. Keep this mixture ready.
Now in the same pan melt the ghee and add the jaggery to it. Keep mixing on medium low until the jaggery has completely melted and is bubbling. Now using a spoon drop a portion of the melted jagerry in the bowl of cold water. Touch and see if it forms a ball and hardens. If so your jaggery is ready. turn the gas to low and start adding the mixture slowly and mixing simultaneously. Once all has been well incorporated start rolling the balls by taking small portions at a time. Apply some ghee to your palms and then roll. Caution the jaggery is hot so be careful not to hurt/burn your self.
- Along with cashews you can add other dryfruits like crushed almonds, raisin etc.
- Some like to add dry coconut flakes too. Just make sure to roast the coconut before adding it to the mixture.
- The Til and Gul mixture has to be rolled into balls when the jaggery is hot. If or some reasons you cannot roll it, spread an even layer on a flat plate, cut in squares or triangles and allow it to set/solidify. Then transfer to airtight container and enjoy some chikki/brittle instead of ladoo.
That’s it, our crunchy Sesame seeds and Jaggery Ladoo – Til Gul are ready. Exchange these with your friends and family with a greeting “Til Gul Ghya, God God Bola”. Enjoy!!
Rava Ladoo is an Indian sweet made from semolina (sooji/rava), sugar, Ghee (clarified butter) and dry fruits. These are shaped into balls which are called ladoo or laddu. Its a very basic and simple recipe requiring very few ingredients as mentioned and no advance preparation as such. These can stay good at room temperature for a week or so and hence are the perfect type of sweets for Diwali or other festivals or simply any time of the year.
Wishing you all a very Happy, Safe and Prosperous Diwali!!!
1 cup fine rava (sooji/semolina)
1/2cup whole wheat flour
1/2 to 1 cup Ghee
1/4 tsp cardamom powder
1/4 cup finely chopped cashews
2 tbsp raisins
1 tbsp milk
3/4 cup sugar
Grind the sugar in a grinder to get a powdered texture. Keep aside. Heat a pan on medium low heat and add the rava to it. Roast stirring intermittently for 10 mins or until you get a nice aroma of the Rava. Then add the wheat flour to it and roast again for 10 mins. Make sure you roast on medium to low heat as we dot want the rava or wheat flour to turn brown in color. Next add the 1/2 cup Ghee and mix well. Then add the raisins and cashews, milk and mix again. Swtich off the gas and allow the mixture to cool a bit. Once the mixture is luke warm add the cardamom powder and powdered sugar and mix well so that all is well incorporated. Now take a small portion in your hand, press gently between your palm and finger to form a rough ball and then smoothen it by rolling it in the palms of both hands. You can add/press a raisin into each ball but this is completely optional.
- If you feel that the ladoo is crumbling then add some more ghee and mix again. Then form the balls.
- If you add too much ghee then you may notice the balls dont retain their round shape. Dont worry let them set/harden a bit and then reshape them. They should hold the shape now.
Diwali also known as festival of lights is an important festival in India. If you happen to visit India during Diwali time, you will see entire country lit with variety of lanterns & light patterns. Although a 5 day festival the preparations for this celebration starts quite in advance like a month or so. Its begins with cleaning of the house (not that the house is not cleaned on other days) but this cleaning is given special importance as its believed that Goddess Laxmi visits your home during this period to provides her blessings. After cleanliness, its time to make some homemade Diwali sweets which are then distributed & shared with near & dear ones. My granny & mom would start making this never ending list of Diwali Snacks & Sweets couple of weeks before Diwali, the list included… just to name a few Chakli, Sev, Chivda (savory mixture), Namakpare (thikat Shankarpali), Shakarpara (god shankarpali), Karanji(Gujiya), Rava Ladoo, Besan Ladoo etc. My sis & me would also play a small role like cutting the shankarpali or shaping the ladoo. It was so much fun. Mom just told me that they finished making all these sweets last week & inquired what did I make. Honestly making all this stuff requires a lot of patience which I lack to some extent, but not making any makes me feel guilty so I made just a few starting with the basic & simple Besan Ladoo (Sweet Chickpea Flour Balls).
My sis any day prefers the sweet snacks like ladoo, karanji etc but I am more with savory preference like Chakli, thikat shankarpali, Chivda…. whats your favorite Diwali Sweet/snack? Would love to know so definitely leave it in the comments. Again Wishing All a Fabulous Diwali!!
For More Diwali Recipes click here : Diwali Sweets and Savory Snacks
Now to the recipe…..
Ingredients: (makes 15-20 Ladoos)
2 cups of Ladoo Besan (chickpea flour) (its usually thicker than normal Besan)
1 & 1/2 cups of powdered sugar
1 cup of melted Ghee (clarified butter)
some green cardamoms
few raisins & Cashews (or any dry fruits of your choice)
1 tbsp of milk (optional)
In a pan dry roast the Besan for 15-20 mins on low flame or till it slightly changes color.
Then add the ghee (1/2 cup at a time) & keep mixing on low flame till the besan is well roasted & starts leaving ghee from the sides. Approximately 30-45 mins.
(Depending on the type of Besan you use you may need more or less of ghee so adjust accordingly)
Now peel the cardamom seeds & crush these into coarse powder & add to the besan. Similarly break the cashew into small chunks & add to the mixture. Mix well & allow to cool a bit.
When the mixture is warm (not hot) add the sugar & mix well. Sprinkle some milk at the end just to fluff up the mixture. Mix well. Taking little quantity of besan mixture in hand make round balls. (try making the Ladoo’s when the mixture is warm as it helps to shape the ladoo better)Using circular motion between palms keep rounding till the Ladoos are smooth. Top it with a raisin or any dry-fruit of your choice & place it on a clean dish. Continue making these for the remainder of the mixture. Allow these Ladoo’s to cool & then store in airtight container. I was able to make around 18 medium sized Ladoo’s.
That’s it, our nutty Besan Ladoo (Sweet Chickpea Flour Balls) are ready, enjoy these Sweets over Diwali or for any occasion of your choice.