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.
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:
- til gud ladoo – where the til is powdered and its an easy recipe where no jaggery syrup is made.
- 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
INGREDIENTS FOR til ke laddu
- â…“ 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.
roasting ingredients to make til ke ladoo
1. heat a kadai or pan and add â…“ cup sesame seeds in it. the pan should not be too hot, but on a low heat.
2. on a low flame roast the sesame seeds. stir at intervals.
3. the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.
4. once the sesame seeds are roasted well, remove them and keep aside in a plate.
5. then add ¼ cup peanuts.
6. dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.
7. remove the peanuts in a mortar-pestle. allow them to cool.
8. in the same pan, add ¼ cup desiccated coconut.
9. stir continuously while roasting the coconut.
10. roast the coconut till it becomes light golden or golden. switch off the burner.
11. add the roasted coconut to the roasted sesame seeds.
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.
13. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
14. next add ¼ tsp cardamom powder.
15. mix very well. keep aside.
making jaggery syrup for til ladoo
16. in the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery.
17. add 3 tbsp water.
18. keep the kadai on the stove top on a low flame.
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.
20. on a low flame simmer this jaggery+water solution. it will start bubbling first.
21. you have to continue to cook till you come to a soft ball stage in the jaggery solution. keep stirring non-stop.
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.
23. at this consistency in the below pic, the soft ball stage has reached in the jaggery syrup.
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.
25. mix the dry roasted mixture with the jaggery solution very well.
26. keep the pan down.
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.
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.
29. for the last batch, scrape the sides very well and then make til laddu from it.
30. make all the til ke ladoo this way. store in an air tight jar at room temperature.
31. serve til ke laddu during makar sankranti or have them as a sweet snack.
If the laddoos are not getting bind properly , what can be the reason ?
the jaggery syrup is not cooked till the soft ball stage. the syrup needs to cook more. this is the reason that the ladoo is not binding well.
while making jaggery syrup , jaggery sticks with the spatula , what can be the solution ?
pihu, it will stick. try using a steel or wooden spatula and stir often and non-stop when the jaggery syrup begins to thicken.
Fantastic recipe
Thank you for sharing the recipe
It’s too good
welcome and thanks for the feedback.
Thank you so much for the recipe.I made the ladoo.Loved it.
welcome beena and thank you 😊
Thanks Didi I made ladoo by your recipe so good.
Welcome Yogita
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 ?
in this recipe avoid using powdered til and groundnuts. with powdered til you can check the following til ladoo recipes:
1. til gud ladoo – https://www.vegrecipesofindia.com/til-ladoo-recipe-til-gud-ke-ladoo/
2. til khoya ladoo – https://www.vegrecipesofindia.com/til-khoya-ladoo-recipe/
Awesome recipe..loved it
Thanks Mahzabeen
hi ,can we use shakkar(brown coloured) instead of gur.
Thanks.
sumedha, yes you can use.
Can jaggery be replaced with something else? Maybe sugar?
jaggery can be easily replaced with sugar.
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?
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.
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
Regards
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.
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 msg. 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?
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 ?. though good enough for home use, but not good enough to blog ?
you also take care and wish you and your family a happy new year 2017.
Happy new year to you and your family too Dassana.
thanks pavani ?
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 grinded 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.
thanks vishal. i have also used organic jaggery powder only. so you can easily use organic jaggery powder.
Wow delicious recipe
thanks praveen
nice recipe…… I really enjoyed making it
thanks bhagyashree and nice to know 🙂
I tried this recipe.
They are delicious.
Thanks for the recipe.
welcome sameera 🙂 and thankyou so much.
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 🙂 🙂
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.
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
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.
Traditional Taste! Very well cook!
thankyou so much harpreet 🙂
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 thanks
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.
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.
surely aine try again and do let us know if you still facing any problems? thankyou.
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.
fine aine. not yet posted til khoya ladoo. but taken a note of your recipe request.
Superb
Very nicely explained.
thanks kiran.
Nice
Your recipes inspire me to cook! 🙂
thank you pooja 🙂
Can i make the same recipe with sugar instead of jaggery? Can i skip the dessicated coconut?
yes you can use sugar and skip the desiccated coconut. cook the sugar also till soft ball stage.
wowwww yummy,i will try this and let u know
thanks pooja. sure do try and happy makar sankranti to you.
Will try it for sure…The gajarbarfi u posted earlier was scrumptious n loved by all at home.Looking forward for some soups….
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.
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.
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.