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:

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:

• atta ladoo
• rava laddu
• besan ladoo
• coconut ladoo
• ragi laddu

4.6 from 22 votes

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til ke laddu

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

course sweets

cuisine maharashtrian

prep time 12 minutes

cook time 8 minutes

total time 20 minutes

servings 10 to 12 ladoo

rough calories per serving 107 kcal

author dassana

ingredients (1 cup = 250 ml)

• ⅓ 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

1. 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.
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. remove and keep aside in a plate.
5. then add 1/4 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 1/4 cup desiccated coconut.
9. stir continuously and roast the coconut till it become light golden or golden. switch off the burner.
10. remove from the pan and keep aside.
11. when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.
12. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
13. next add 1/4 tsp cardamom powder.
14. mix very well. keep aside.

making jaggery syrup for til ladoo

1. in the same pan or kadai, take 1/2 heaped cup powdered jaggery or grated jaggery and 3 tbsp water.
2. keep the kadai on the stove top on a low flame.
3. keep on stirring the jaggery so that it dissolves.
4. on a low flame simmer this jaggery+water solution. it will start bubbling first.
5. you have to continue to cook till you come to a soft ball stage in the jaggery solution.
6. 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

1. at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
2. mix the dry roasted mixture with the jaggery solution very well.
3. keep the pan down.

4. 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.

5. 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.

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

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

8. 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.

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.

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.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.