til gud ke ladoo recipe with step by step photos – delicious ladoos made with sesame seeds and jaggery.

i had made these til gud ke ladoos during one of the days on the ganesh chaturthi festival. clicked pics so that i can post the recipe on website too. usually i make these ladoos in small batches as sesame seeds are rich in calcium and are good for bone health.

this is one of those healthy ladoos that not only has sesame seeds, but also has peanuts and desiccated coconut. a very easy recipe and within half an hour the ladoos will be ready. you just need to roast everything and grind them. here i have use organic unhulled unpolished sesame seeds which have a light brown color. you can even use black sesame seeds.

these sesame jaggery ladoos taste great. there are many ways til ladoos are made. two more versions i have shared are:

1. til ladoo – where the jaggery syrup is cooked till a soft ball consistency.
2. til khoya ladoo recipe – where the ladoo are made with sesame seeds powder and khoya.

do note that sesame is heaty, so please avoid if you have heat related physical issues. these ladoos do help in keeping the body warm during cold seasons.

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

• peanut ladoo
• motichor ladoo
• besan ladoo
• rava laddu
• coconut ladoo

til gud ke ladoo

4.67 from 9 votes

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

til gud ke ladoo recipe - easy recipe of delicious ladoos made with sesame seeds, peanuts, desiccated coconut and jaggery.

Course:sweets

Cuisine:north indian

Servings:14 to 15 ladoos

Calories:110kcal

Author:dassana

INGREDIENTS FOR til gud ke ladoo

(1 CUP = 250 ML)

• 145 grams organic unpolished or unhulled white sesame seeds or 1 cup organic unpolished white sesame seeds (safed til)
• 40 grams organic raw peanuts or ¼ cup peanuts (moongphalli)
• 20 grams desiccated coconut or ¼ heaped cup desiccated coconut (nariyal ka boora)
• 100 grams organic jaggery powder (gud) or ½ cup heaped organic jaggery powder or grated jaggery
• ½ teaspoon cardamom powder (choti elaichi powder)

HOW TO MAKE til gud ke ladoo

roasting sesame seeds to make til gud ladoo

• before you begin, take the sesame seeds (til) in a plate or tray. pick them if there are any small tiny stones. then heat a thick bottomed pan. keep the flame to low or medium and add 1 cup unpolished white sesame seeds.
• on a low flame or sim, stirring often roast the sesame seeds.
• the sesame seeds should become crunchy. so do roast well. you will also hear their crackling and popping sound when being roasted.
• roast for 4 to 5 minutes on a low flame. taste a few sesame seeds and they should be crisp and crunchy. then remove them in a plate or tray.

roasting peanuts and desiccated coconut

• in the same pan, add 1/4 cup peanuts.
• stirring at intervals, begin to roast the peanuts..
• keep on roasting till the peanuts become crunchy. the peanuts should not have even a bit of rawness in them. they should be roasted very well. 
• just cool and taste a few peanuts. you should not feel even a bit of hardness or rawness while eating them. if yes then continue to roast for some more minutes. you can even roast the peanuts in an oven. remove the peanuts also and keep aside.
• now add 1/4 heaped cup desiccated coconut. switch off the flame.
• roast the coconut with the flame being switched off.
• roast till you get a light golden color.
• remove the roasted coconut in the same plate in which the peanuts were kept. or you can keep all three - sesame seeds, peanuts and coconut in one plate. let them cool down or become warm

making til gud ladoo mixture

• now add them in a grinder jar.
• add 1/2 cup heaped jaggery powder and 1/2 teaspoon cardamom powder.
• run grinder or mixer for a few seconds and then stop. check the consistency. scrape the sides and add in the jar. you can also use the pulse option in your grinder.
• continue in the same way, till you get a consistency in the mixture, where a bit of oil releases from the sesame seeds, peanuts and coconut. 
• take a small portion of the mixture in your hands and then press. it should hold shape and not crumble. don’t grind at one stretch or grind too much as then much oil will be released from the mixture.

shaping til gud ke ladoo

• now remove the ladoo mixture in a plate or tray.
• now take a small portion of the til ladoo mixture in your palms and begin to shape it into ladoos.
• make ladoos with the rest of the mixture. this recipe yields 14 to 15 til ladoos. the recipe can be easily doubled or tripled. 
• store the sesame jaggery ladoos in an air tight jar. if living in a warm or humid place, then keep the jar in the fridge. if living in a cool or cold climate, then you can keep at room temperature.
• serve til gud ke ladoo as a sweet snack.

RECIPE TIPS

this approximate nutrition info is per ladoo:

Nutrition Facts

til gud ke ladoo

Amount Per Serving

Calories 110 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 2mg 0%

Potassium 77mg 2%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 6g

Protein 2g 4%

Calcium 10.6%

Iron 9.6%

* Percent Daily Values are based on a 2000 calorie diet.

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how to make til gud ke ladoo recipe

1. before you begin, take the sesame seeds in a plate or tray. pick them if there are any small tiny stones. heat a thick bottomed pan. keep the flame to low or medium and add 1 cup unpolished white sesame seeds.

2. on a low flame or sim, stirring often roast the sesame seeds.

3. the sesame seeds should become crunchy. so do roast well. you will also hear their crackling and popping sound when being roasted.

4.  roast for 4 to 5 minutes on a low flame. taste a few seeds and they should be crisp and crunchy.

5. then remove them in a plate or tray.

6. in the same pan, add ¼ cup peanuts.

7. stirring at intervals, begin to roast the peanuts..

8. keep on roasting till the peanuts become crunchy. the peanuts should not have even a bit of rawness in them. they should be roasted very well. just cool and taste a few peanuts. you should not feel even a bit of hardness or rawness while eating them. if yes then continue to roast for some more minutes. you can even roast the peanuts in an oven. remove the peanuts also and keep aside.

9. now add ¼ heaped cup desiccated coconut. switch off the flame.

10. roast the coconut with the flame being switched off.

11. roast till you get a light golden color.

12. remove the roasted coconut in the same plate in which the peanuts were kept. or you can keep all three – sesame seeds, peanuts and coconut in one plate. let them cool down or become warm.

making til gud ladoo mixture

13. now add them in a grinder jar.

14. add ½ cup heaped jaggery powder .

15. also add ½ teaspoon cardamom powder.

16. run grinder or mixer for a few seconds and then stop. check the consistency. scrape the sides and add in the jar. you can also use the pulse option in your grinder.

17. continue in the same way, till you get a consistency in the mixture, where a bit of oil releases from the sesame seeds, peanuts and coconut. take a small portion of the mixture in your hands and then press. it should hold shape and not crumble. don’t grind at one stretch or grind too much as then much oil will be released from the mixture.

18. now remove the til ladoo mixture in a plate or tray.

making til gud ke ladoo

19. now take a small portion of the til ladoo mixture in your palms and begin to shape it into ladoos.

20. make ladoos with the rest of the mixture.  this recipe yields 14 to 15 til ladoo. the recipe can be easily doubled or tripled. store the sesame jaggery ladoos in an air tight jar. if living in a warm or humid place, then keep the jar in the fridge. if living in a cool or cold climate, then you can keep at room temperature.

21. serve til gud ke ladoo as a sweet snack.

namaste, i am dassana

dassana

Founder, Chef, 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.