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72 Comments

  1. Thank you for this recipe! I was so nervous about making Til Ladoo for the first time, as the chashni can be tricky. But your instructions were very clear and easy to follow.

    Ladoos have come out really well- not hard and just the right sweetness too. This will be my go to recipe for til ladoos!5 stars

  2. Hello Dassana, made the til ladoo today and want to thank you for your detailed and perfect recipe. It turned out just the way I love it. Can’t thank you enough.

    Happy Makar Sankranti.

  3. I made these delicious til Ladoo for Makar Sankranti festival. It tasted damn good.
    5 star sesame Ladoo5 stars

  4. Thank you so much for this recipe. Have been following it since last five years and every time I share the ladoos I keep getting compliments for the softness and its taste!

      1. Made the ladoos again last evening and they have turned out well. Thank you very much! I am a huge fan of this recipe and of your page.5 stars

  5. 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 ?5 stars

  6. Hi Dassana, can use grated “chikki cha Gul” using the same portions? I have tried using organic powdered Gul and regular Gul in the prior years but failed. I don’t think I was following your blog then. ? so this time my sister got me some chikki cha Gul. What is the difference between regular Gul and chikki cha Gul?

    1. nita, you can use chikki ka gud. i don’t get it easily here, so i have used organic jaggery powder. chikki ka gud is more soft & moist as compared to a regular jaggery block or powder. you can use the same proportions.

  7. Enjoying this laddoo right now.

    As I don’t know exactly how to check the syrup thickness I had cooked it little further and added the seseme seeds and crushed peanuts. It became so hard that even my spoon was stuck. It was so frustrating when you see the whole thing goes into garbage. I thought if adding little water may help. Then I added some water to it and kept back on stove. Within 5 minutes everything was set. The laddoo was perfect.

    Even my 16 month old loved it. Thank you so much for everything

    Regards5 stars

    1. pavani, what you did was right. even when i make sweets with syrup consistencies, at times the consistency changes so fast in seconds, especially when one is not paying attention. so i also add water and cook again. i have done this method with some sweet recipes that were going to end as a disaster, but the water addition saved them from being a disaster.

      thanks a lot.

      1. I forgot that I commented here and I know you would sure will reply. I would love to see when there is a response for my message. I can’t thank you enough for each and every recipe I tried (which never failed). If there is really something wrong then it should be my mistake with the recipe. And I try again carefully and definitely end up with a successful dish. Now even I am not hesitating to experiment with new recipes too. Thank you for your help and time and effort and so on, take care.5 stars

        1. no problem pavani. thanks for your kind words. its not a mistake. its just that things do go wrong. with me too this happens at times. like today i made chaat masala using my own proportions and the chaat masala has become a mix of chaat masala and jaljeera masala.
          you also take care and wish you and your family a happy new year 2017.

  8. Hello,
    I have made these ladoos 3 times and they have been delicious all times. I was just asking if I could use jaggery powder instead of jaggery to make jaggery syrup since organic jaggery powder is readily available but not organic jaggery. Would that be alright?

    The last 3 times, I have ground jaggery before melting them in the kadai with water and so I don’t think it should be a problem since jaggery powder is ground jaggery only but still wanted a second opinion.
    Thanks.5 stars

  9. I can’t make this recipe because it’s too hot then I asked my mom she said make it as burfi ..then I tried the burfi
    It became very nice.
    Thank you …taste is very good 🙂 🙂

    1. initially when one learns to cook, we are unable to take the heat of the ingredients or mixture. but after time one gets used to it 🙂
      your mom’s suggestion was a wise one. convey my thanks to her and also thanks to you for sharing your experience.

  10. I once had a barfi at a north Indian sweets shop..
    An amazing confection.. It was white in color and I was told that they put powdered sesame and milk solids (mawa?) in the barfi..
    If you happen to prepare it some day, please do share the recipe..
    Thank you

    1. the barfi you had is til khoya (mawa) barfi. we also make ladoos with it. i have already got a few requests for the ladoo recipe. so will add the recipe for sure.

  11. Hello,

    What a super easy and wonderful recipe. Made them today for the first time.

    I made it with shredded jaggery.

    They came out rather hard thou…do you know why or what i can do to make them softer? They seeem too hard compared to normal.

    Many big big thanks5 stars

    1. aine, the jaggery syrup has been cooked more and hence the hardness. after the ladoos are made, there is nothing that can be done to make them soft. next time just cook till the syrup reaches a soft ball stage. even if you cook further, then then the ladoos can be hard. thank you and welcome.

      1. Hello hello….sorry i posted this query twice. It seems on my page it didnt show up.

        I have tried again today to make them, they have come out hard. Will try with your suggestion also.

        Thank you super much for the recipes and the help.

          1. Hello,

            Will surely try it today or tomorrow and let you know. :-))

            Would you have any recipe also for til mawa/khoya ladoo?

            again, many thanks.

  12. Will try it for sure…The gajarbarfi u posted earlier was scrumptious n loved by all at home.Looking forward for some soups….

    1. thats nice to know neetu and thanks. i will be relocating soon. with all the packing and shifting, i won’t be able to add any soup recipes soon. once i settle down in the new place, then only i can add some soup recipes.

  13. I was unable to find any contact information on your pages, so I apologize for posting this here.
    I am eager to learn about Indian cooking and culture, so I subscribed to your email list. It would be helpful if you described a bit in your summary about what the dish is, rather than just putting the name.

    Some of your readers are not familiar with Indian cuisine. And likewise, some ingredients are not familiar to me. It would be helpful to know if they are spices, vegetables, etc.

    Also, it would be interesting, when you mention upcoming holidays, if you explained what they celebrate.
    Thank you. Kind regards.

    1. thanks for these suggestions. i will keep this in mind while writing the post too. for the recipe i always do write about what the dish is actually is. i did not write in this post as i felt most readers are familiar with the recipe of a ladoo. i will keep this in mind while writing future posts.