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TilGul Ladoo stacked on white plate

Tilgul ladoo | Til gud ladoo | Til ke laddu

Shweta Arora
Tilgul ladoo | Til gud ladoo | Til ke laddu are traditional crunchy sweets made on the special occasion of Makarsankranti. These sesame seeds and jaggery balls are healthy and a winter month favorite!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine Indian
Servings 20 Ladoo

Ingredients
  

  • 1 cup Til white sesame seeds
  • 1 cup gud powder jaggery powder or ¾ cup of jaggery
  • ¼ cup roasted peanuts roughly crushed
  • 2 tablespoon cashew roughly crushed
  • 1 tablespoon roasted split dalia optional, roasted split chickpeas
  • ¼ teaspoon cardamom powder
  • 2 tablespoon ghee Clarified butter

Instructions
 

Roasting

  • In a pan roast the sesame seeds on medium heat until slightly golden and start to splutter (around 5-7 mins).
  • Remove in a clean dry vessel and keep aside.
  • In the same pan dry roast, peanuts (skip if using roasted), cashews and chana dal one after other until slightly golden and remove in the same bowl as sesame seeds.
  • To this mixture, add cardamom powder and give it a mix. Keep aside.

Make Jaggery Syrup

  • Now in the same pan melt the ghee and add the jaggery to it.
  • Keep mixing on medium-low heat until the jaggery has completely melted and is bubbling. Cook it for additional 2-3 mins until it reaches a softball stage.
  • To test the softball stage, drop a small portion of the melted jaggery in the bowl of cold water. Touch with fingers and see if it forms a softball. If it does your jaggery is ready. If not, continue to cook.
  • If you prefer a crunchy slightly hard ladoo, cook the jaggery a little more, cook on low heat, but do not burn it.
  • Turn the heat to low and start adding the sesame seeds mixture slowly, mixing simultaneously.
  • Once all have been well-incorporated, turn off the heat.

Make tilgul ladoo

  • Apply some ghee or water to your palms and then start rolling this mixture into balls while it's still hot or warm enough to handle.
  • Caution the jaggery is hot so be careful not to hurt/burn your self.
  • Take small portions at a time and shape them into round smooth balls and keep aside on a clean and dry plate. Make remaining til ladoo in the same way.
  • If by the end of it, the mixture is getting hard to roll, warm it slightly just enough to loosen it a bit and then roll again. Overheating will make the ladoos hard so just warm it slightly.
  • Allow to cool completely and then store air right at room temperature.
  • Delicious Sesame seeds and Jaggery Ladoo, Til Gul Ladoo are ready.  Exchange these with your friends and family with a greeting "Til Gul Ghya, God God Bola".

Notes

  • Recommend using a nonstick pan, makes it easier to handle melted jaggery.
  • Roast the sesame seeds as it helps bring out their nutty flavor even more. Be cautious not to burn them though.
  • You can use white sesame seeds or black sesame seeds or a mix of both.
  • Don’t cook jaggery on high heat it will stick to the pan and burn. Always cook on medium heat stirring continuously 
  • Use good quality jaggery.
  • Along with cashews, you can add other dry fruits like crushed almonds, pistachios, seeds, etc. 
  • Some like to add dry coconut flakes too. Just make sure to roast the coconut before adding it to the mixture. 
  • Melt the jaggery on medium-low heat and ensure not to burn it as it will turn bitter.
  • The Til and Gul mixture has to be rolled into balls when the jaggery is hot or warm. The mixture hardens very fast.
  • If for some reason you cannot roll it into a ball, spread an even layer on a flat plate, cut in squares or triangles, and allow it to set/solidify.
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