When sesame seeds (til) and jaggery (gud or gur) come together, it’s just firework on the palate! Just like this Sesame Laddu. No doubt, this is one of my favorite combinations, as not just supremely tasty, it is also a wholesome package. Apart from these 2 main ingredients, these Til Ke Laddu also have peanuts and coconut which only enhance the flavor and makes these nutty laddus, a loved one. This sweet is a Makar Sankranti special as well as a vegan recipe.
About Til Ke Laddu
Til Ke Laddu simply means laddu or sweetened balls made from white sesame seeds and jaggery. While growing up in a Maharashtrian community in Mumbai, Maharashtra, Til Gul Ladoos (‘til’ meaning sesame and ‘gul’ meaning jaggery) were shared with everyone during the festival of Makar Sankranti.
While doing so, a common Marathi phrase was spoken, which was – ‘til gul ghya, god god bola.’ When you translate, it means ‘take til, gud (sesame, jaggery) and speak sweetly.’ Then, by the time dusk approached, we would have a big jar of the sweet Sesame Laddu and sugar candies. We would happily gorge on these.
Such is the prominence of this pairing, especially when it is in the form of these Til Ke Laddu that also has jaggery and other lovely ingredients in it. Like peanuts and desiccated coconut. Isn’t this a truly winning combination in terms of taste and textures? Wouldn’t you agree too?
I would also say that if you are a fan of peanuts as well, then you must check this recipe of Peanut Laddu too. It is easy, sumptuous and made with just 2 ingredients – ground peanuts and jaggery. I would really call these as protein-rich balls of goodness!
About My Recipe
In this Sesame Laddu recipe, I have cooked the jaggery to a soft ball stage. So, this gives the ladoos a soft and chewy texture. You can also cook the jaggery syrup to a hard ball stage. However, if doing so, you will get firm and dense ladoos. The choice is yours, as both ways, it will taste good.
There are many ways to make these Til Ke Laddu. This post has one of the ways, while this Til Gud Ke Ladoo is made in another way, where the sesame seeds are ground. and doesn’t require you to make a jaggery syrup.
Sesame Laddu makes for a great, warming sweet snack during winters as well. Apart from this, these ladoo made of sesame and jaggery also are a good source of plant proteins, fibre, antioxidants, has inflammatory properties and many other health benefits.
Make them, store them and have them, whenever you wish to. This Til Ke Laddu recipe makes for about 10 to 12 ladoos. But it is easy to double or triple the quantities and make larger batches. These ladoos also stay good for a couple of weeks, in air-tight containers or boxes.
How to make Til Ke Laddu
Roast Sesame Seeds
1. Heat a kadai or pan and add ⅓ cup sesame seeds to it. The pan should not be too hot, but on low heat.
Tip: You can use both hulled seeds or unhulled white sesame seeds. I have used unhulled sesame seeds.
Note that unhulled seeds are lightly bitter but are superior flavor-wise. But in this recipe, the bitter taste is not felt as jaggery overpowers the bitterness.
2. On low heat, roast the sesame seeds. Stir at intervals.
3. The sesame seeds pop and change color. On low heat, this takes about 2 to 3 minutes. Do not brown them.
4. Once the sesame seeds are roasted well, remove them and keep aside on a plate.
5. Next, add ¼ cup peanuts to the same pan. These are raw peanuts and not toasted or salted peanuts.
6. Dry roast the peanuts on low heat till they become crunchy and get a few black spots or blisters on them. Stir often.
7. Remove the peanuts in a mortar pestle. Allow to cool. If you want, you can remove the peanut skins by rubbing them between your palms, once they are cooled.
Roast Desiccated Coconut
8. In the same pan, add ¼ cup desiccated coconut.
9. Stir continuously while roasting the coconut.
10. Roast the coconut until it becomes light golden or golden. Switch off the heat.
Make Laddu Mixture
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 blender or spice grinder.
13. Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
14. Next, add ¼ teaspoon green cardamom powder.
15. Mix very well. Set aside.
Make Jaggery Syrup
16. In the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery. You can use jaggery powder, like I have done or chop or grate a jaggery block.
The special soft and sticky jaggery called “chikki jaggery” can also be used to make these ladoos.
17. Add 3 tablespoons water.
18. Keep the kadai or pan on the stovetop on low heat.
19. Keep on stirring the jaggery so that it dissolves.
Tip: If the jaggery has impurities, then filter the solution and keep the filtered jaggery syrup back on the stovetop. I used organic powdered jaggery, so there were no impurities.
20. On low heat, simmer the jaggery syrup. It will start bubbling first.
21. You have to cook until the jaggery syrup comes to a soft ball stage. Keep stirring non-stop.
22. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. Remove it. It should be sticky and form itself into a soft ball.
23. At this consistency in the picture below, the soft ball stage had reached in the jaggery syrup.
Make Til Ke Laddu
24. At this stage, switch off the heat and add the roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
25. Mix the roasted mixture with the jaggery solution quickly and thoroughly.
26. Keep the pan on your kitchen countertop or work surface.
27. When the mixture is still hot, begin to form and shape ladoos from it. If it is too hot, wait for a minute and then form the ladoos.
Spread some oil or water in your palms to form the ladoos. If you are not able to shape when the mixture is too hot, wait for some seconds and then make the Sesame Laddu.
28. You can also use a ½ to 1 tablespoon measure spoon, for scooping the mixture and making the ladoo. Then, just shape the ladoos once you scoop them out.
Do shape, when the mixture is hot. If the mixture cools down, then the Til Ke Laddu cannot be made.
29. For the last batch, scrape the sides very well and then make ladoos from it.
30. Make Sesame Laddus this way. Store in an air-tight jar at room temperature.
31. Serve Til Ke Laddu during Makar Sankranti festival or have them as a sweet snack.
You can easily double or triple the recipe and make a large batch that can be stored in an air-tight container for a couple of weeks.
- Roasting: This is an essential part, where the sesame seeds should be roasted till they pop and turn crisp. Ensure to not brown them. Similarly, peanuts have to be roasted till crunchy. If you are using toasted/roasted sesame seeds or peanuts, then omit the roasting steps while making this recipe.
- Sweeteners: Traditionally, this recipe calls for jaggery (an unrefined sugar made from sugarcane juice). However, if you do not have jaggery, then use sugar. Simmer the sugar syrup on low heat till it reaches a soft ball stage. Also, with sugar, the taste of the ladoos will be more caramel-like. You can use both white or unrefined cane/raw sugar for this.
- Sesame seeds: Both hulled or unhulled white sesame seeds can be used for this recipe. But remember, unhulled seeds will be slightly bitter, but superior flavor-wise. Also, in these ladoos, you won’t get the bitterness as the sweetness of the jaggery overpowers it.
- Peanuts and desiccated coconut: You can omit adding peanuts and desiccated coconut in this recipe, if you do not prefer them or are allergic. But in this case, use ¼ cup more of sesame seeds to replace the peanuts.
- Cardamom powder: Cardamom powder gives a nice fragrance to the ladoos. If you do not have it, make the ladoos without it.
- Make til chikki or sesame brittle: If you are unable to shape due to the mixture being too hot, then pour the mixture in a greased or parchment-lined pan. Let it cool and set. Then, remove and slice to make til chikki or sesame brittle.
Cooking jaggery syrup to a soft ball stage is a crucial step in making these ladoos. You have to be attentive when the jaggery syrup is cooking and keep stirring often. An easier way is to check the consistency using a candy thermometer.
If you do not have a candy thermometer, follow the steps I have outlined in the step-by-step guide above – that is to drop a bit of jaggery solution in some water taken in a bowl.
The water cools the syrup and when you remove it, the consistency should be sticky and form itself into a soft ball. It should not be fluid and mix in the water or look like strands.
You can easily make these Til Ke Laddu with both hulled or unhulled white sesame seeds. Hulled sesame seeds have their outer hulls or husks removed and are white, cream or off-white in color.
Unhulled sesame seeds do not have their hulls removed. So, they have a tan or light brown or brown color and are somewhat bitter in taste.
Using unhulled sesame seeds is fine when making any ladoo, as we use a sweetener (jaggery, in this recipe). So, you do not feel the bitterness while eating as it is overpowered by the sweetener.
I always make any variety of Sesame Laddu with unhulled sesame seeds, as I find they taste way better than the ones made with hulled or polished white sesame seeds.
If your laddu mixture has become hard, add a few splashes of water to it. Mix thoroughly on low heat and cook for a few minutes. Mixing with water and heating it will change the consistency and soften it.
Check for the soft ball stage (even if the mixture has the sesame seeds, peanuts, etc.). Switch off heat and shape into balls.
If you cannot bind the Sesame Laddu, it means the jaggery syrup needs to be cooked more and has not reached the soft ball stage. So, you can take the entire mixture in a pan on low heat.
Then, stir and cook for some minutes until it reaches the soft ball stage. Check it with the test, I have mentioned in the step-by-step guide above.
More Ladoo Recipes To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Til Ke Laddu | Sesame Laddu
- ⅓ cup white sesame seeds – 50 grams, unhulled or hulled
- ¼ cup peanuts
- ¼ cup desiccated coconut
- ½ cup powdered jaggery or grated jaggery (heaped) – 100 grams
- 3 tablespoon water
- ¼ teaspoon cardamom powder (ground cardamom)
- water or oil – a bit for greasing the palms
- Heat a kadai or pan and add the white 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 heat, this takes about 2 to 3 minutes. Do not brown them.
- Remove and set aside in a plate.
- Then add the peanuts. Dry roast the peanuts on a low heat stirring often until they become crunchy and get a few black spots or blisters on them.
- Remove the peanuts in a mortar-pestle or on a plate. Allow them to cool.
- In the same pan, add the desiccated coconut.
- Stir continuously and roast the coconut until it become light golden or golden. Switch off the heat. Remove from the pan and set 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 the cardamom powder.
- Mix very well. Set aside.
Making jaggery syrup
- In the same pan or kadai, take the powdered jaggery or grated jaggery and water.
- Keep the kadai on the stove top on a low heat.
- Keep on stirring the jaggery so that it dissolves in the water.
- On a low heat simmer this jaggery and 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 some water in a small bowl. Drop a bit of jaggery solution in the water. The water will cool the jaggery syrup and when you remove it, the consistency will be sticky and forming a soft ball.
Making til ke laddu
- At this stage, switch off the heat 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 thoroughly.
- Keep the pan on your work surface or kitchen countertop.
- When the mixture is still hot, begin to shape til laddu from it. If too hot, then wait for a minute and then form the laddu. Spread some oil or water in your palms to shape the ladoo. If you are not able to shape laddu when the mixture is too hot, wait for some seconds and then shape the laddu
- You can also use a ½ to 1 tablespoon measuring spoon for scooping the mixture and making the til ke laddu Then just shape the laddu 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 airtight jar at room temperature.
- Serve til ke laddu ladoo during makar sankranti or have them as a sweet snack.
- Soft ball consistency: Cooking jaggery syrup to a soft ball consistency is an important and crucial step in this recipe. You have to be attentive when the jaggery syrup is cooking and keep stirring often. An easier way is to check the consistency using a candy thermometer. If you do not have a candy thermometer, follow the steps I have outlined in the step-by-step guide above – which is to drop a bit of jaggery solution in some water taken in a bowl. When the water cools the jaggery syrup, then you remove it and the consistency should be sticky and form itself into a soft ball. It should not be fluid and mix in the water or look like strands.
- Sesame seeds: You can easily make this recipe with both hulled or unhulled sesame seeds. Unhulled sesame seeds are slightly bitter to taste. Using unhulled sesame seeds is fine when making ladoo as we are also using a sweetener, so you do not feel the bitter taste when eating.
- If the laddu mixture has become hard: In this case, add a few splashes of water to the mixture. Place on low heat on the stovetop and mix thoroughly and cook for a few minutes. Mixing with water and heating it will change the consistency and soften it. Check for the soft ball stage (even if the mixture has sesame seeds, peanuts in it). Switch off heat and shape into balls.
- If til laddu is not binding: If you cannot bind and shape, this means the jaggery syrup needs to be cooked more and has not reached the soft ball stage. So place the entire mixture in the pan on low heat. Cook for some minutes until you reach the soft ball stage. Check the soft ball stage test, with the points I have mentioned in the step-by-step guide above.
- Making til chikki or sesame brittle: If you are unable to shape due to the mixture being too hot, then pour the mixture into a greased or parchment-lined pan. Let it cool and set. Then remove and chop to make sesame chikki or brittle.
- Sweeteners: The traditional til laddu recipe calls for jaggery which is an Indian unrefined sugar made from sugarcane juice. If you do not have jaggery, then use sugar. Simmer the sugar syrup on low heat until you get the soft ball consistency in it.
- Peanuts and desiccated coconut: You can omit adding peanuts and desiccated coconut in the recipe if you do not prefer them or are allergic. But replace peanuts with more ¼ cup sesame seeds.
- Roasting: You need to roast or toast the sesame seeds until they pop and become crisp. Do not brown them. For peanuts, roast them really well until they are crunchy. If you use pre-toasted/roasted sesame seeds or peanuts, then simply omit their roasting steps when making the recipe.
- Cardamom powder: Cardamom powder gives a nice aroma. If you do not have it, then skip adding.
Nutrition Info (Approximate Values)
This Til ke Laddu recipe from the archives, originally published in January 2016 has been updated and republished on January 2023.
I am a huge fan of laddu, so this type i also liked a lot. So yummy mmmmm!
I love sweets but Indian are the best!!
Turned out super tasty!
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.
Great and thanks for sharing this feedback. Wish you a Happy Makar Sankranti festival.
I made these delicious til Ladoo for Makar Sankranti festival. It tasted damn good.
5 star sesame Ladoo
Thanks so much. Wish you a Happy Sankranti festival.
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!
Thank you for the lovely feedback. Glad to know and happy.
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.
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.
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.
Awesome recipe..loved it
hi ,can we use shakkar(brown coloured) instead of gur.
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
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 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.
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.
Happy new year to you and your family too Dassana.
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 vishal. i have also used organic jaggery powder only. so you can easily use organic jaggery powder.
Wow delicious recipe
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..
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!
thank you so much harpreet.
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.
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.
Very nicely explained.
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.