til ke ladoo recipe, how to make til ke laddu | til ladoo recipe

healthy, delicious and simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.
4.86 from 14 votes

til ke ladoo recipe with step by step photos – healthy, delicious and simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.

til ladoo recipe, til laddu

makar sankranti is round the corner and so thought of sharing these sesame seeds ladoo recipe. growing up in a maharashtrian community in mumbai, during makar sankranti, til gul ladoos (’til’ means sesame seeds and ‘gul’ is jaggery in marathi) were shared with everyone with these words – til gul ghya god god bola. this means take the til gul and speak sweet words. by evening we would have a big jar full of tilgul laddus and sugar candies, which we would gorge on happily.

in this till ladoo recipe, i have cooked the jaggery syrup to a soft ball stage. so this gives the ladoos a soft and chewy texture. you can also cook the jaggery syrup to hard ball stage and you will get firm and dense ladoos.

there are many ways til ladoos are made. two more versions i have shared are:

  1. til gud ladoo – where the til is powdered and its an easy recipe where no jaggery syrup is made.
  2. til khoya ladoo – where the ladoo are made with sesame seeds powder and khoya.

these sesame seeds laddus also make for a good warming sweet snack for the winters. make them, store them and have them whenever you want. the recipe i have shared makes for 10 to 12 ladoos. but you can double the recipe easily. you can also check this peanut ladoo recipe.

if you are looking for more ladoo recipes then do check:

til ke laddu

4.86 from 14 votes
Prep Time:12 mins
Cook Time:8 mins
Total Time:20 mins
healthy, delicious and simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.
til ladoo recipe, sesame seeds ladoo recipe
Course:sweets
Cuisine:maharashtrian
Servings:10 to 12 ladoo
Calories:107

INGREDIENTS FOR til ke laddu

(1 CUP = 250 ML)
  • cup sesame seeds or 50 grams sesame seeds (til)
  • ¼ cup peanuts (moongphali)
  • ¼ cup desiccated coconut
  • ½ cup heaped powdered jaggery or grated jaggery or 100 grams jaggery
  • 3 tablespoon water
  • ¼ teaspoon cardamom powder (choti elaichi powder)
  • some oil for greasing the palms

HOW TO MAKE til ke laddu

roasting ingredients to make til ladoo

  • heat a kadai or pan and add 1/3 cup sesame seeds in it. the pan should not be too hot, but on a low heat.
  • on a low flame roast the sesame seeds. stir at intervals.
  • the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.
  • remove and keep aside in a plate.
  • then add 1/4 cup peanuts.
  • dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.
  • remove the peanuts in a mortar-pestle. allow them to cool.
  • in the same pan, add 1/4 cup desiccated coconut.
  • stir continuously and roast the coconut till it become light golden or golden. switch off the burner.
  • remove from the pan and keep aside.
  • when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.
  • add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
  • next add 1/4 tsp cardamom powder.
  • mix very well. keep aside.

making jaggery syrup for til ladoo

  • in the same pan or kadai, take 1/2 heaped cup powdered jaggery or grated jaggery and 3 tbsp water.
  • keep the kadai on the stove top on a low flame.
  • keep on stirring the jaggery so that it dissolves.
  • on a low flame simmer this jaggery+water solution. it will start bubbling first.
  • you have to continue to cook till you come to a soft ball stage in the jaggery solution.
  • to check the soft ball stage, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.

making til ke laddu

  • at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
  • mix the dry roasted mixture with the jaggery solution very well.
  • keep the pan down.
  • when the mixture is still hot, begin to form sesame ladoo from it. if too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. if you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the ladoos.
  • you can also use a 1/2 to 1 tablespoon spoon for scooping the mixture and making the sesame ladoo. then just shape the ladoos once you scoop them out.
  • for the last batch, scrape the sides very well and then make til ladoo from it.
  • make all the til ladoo this way. store in an air tight jar at room temperature.
  • serve til ke laddu ladoo during makar sankranti or have them as a sweet snack.
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roasting ingredients to make til ke ladoo

1. heat a kadai or pan and add ⅓ cup sesame seeds in it. the pan should not be too hot, but on a low heat.

til for til ladoo recipe

2. on a low flame roast the sesame seeds. stir at intervals.

til for til ladoo recipe

3. the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.

til for til ladoo recipe

4. once the sesame seeds are roasted well, remove them and keep aside in a plate.

til for til ladoo recipe

5. then add ¼ cup peanuts.

peanuts for til ladoo recipe

6. dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.

peanuts for til ke laddu recipe

7. remove the peanuts in a mortar-pestle. allow them to cool.

peanuts for til ke laddu recipe

8. in the same pan, add ¼ cup desiccated coconut.

making til ke laddu recipe

9. stir continuously while roasting the coconut.

making til ke laddu recipe

10. roast the coconut till it becomes light golden or golden. switch off the burner.

making til ke laddu recipe

11. add the roasted coconut to the roasted sesame seeds.

making til ke laddu recipe

12. when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder. if you want, you can peel the peanuts also before crushing them.

making til ke laddu recipe

13. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.

making til ke laddu recipe

14. next add ¼ tsp cardamom powder.

making til ke laddu recipe

15. mix very well. keep aside.

making til ke laddu recipe

making jaggery syrup for til ladoo

16. in the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery.

making til ke laddu recipe

17. add 3 tbsp water.

making til ke laddu recipe

18. keep the kadai on the stove top on a low flame.

making til ke laddu recipe

19. keep on stirring the jaggery so that it dissolves. if the jaggery has impurities, then filter the solution and keep the filtered jaggery syrup back on the stove top. i used organic powdered jaggery, so there were no impurities.

making til ke laddu recipe

20. on a low flame simmer this jaggery+water solution. it will start bubbling first.

making til ke laddu recipe

21. you have to continue to cook till you come to a soft ball stage in the jaggery solution. keep stirring non-stop.

cooking jaggery syrup

22. to check the soft ball stage, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.

soft ball stage for jaggery solution

23. at this consistency in the below pic, the soft ball stage has reached in the jaggery syrup.

soft ball consistency

making til ke laddu

24. at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.

making til ke laddu recipe

25. mix the dry roasted mixture with the jaggery solution very well.

making til ke laddu recipe

26. keep the pan down.

til ladoo mixture

27. when the mixture is still hot, begin to form til ladoos from it. if too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. if you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the til ladoos.

til ladoo

28. you can also use a ½ to 1 tablespoon for scooping the mixture and making the sesame ladoos. then just shape the ladoos once you scoop them out. do shape the sesame ladoo when the mixture is hot. if the mixture cools down, then the til ladoo cannot be made.

til-ladoo-recipe26

29. for the last batch, scrape the sides very well and then make til laddu from it.

til-ladoo-recipe28

30. make all the til ke ladoo this way. store in an air tight jar at room temperature.

til ke laddu recipe

31. serve til ke laddu during makar sankranti or have them as a sweet snack.

til ladoo


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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59 comments/reviews

  1. Hi,
    If we want to use powdered til and groundnut …will the ratio of mixture and jaggery change?do I have to make any more changes in recipe ?

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