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:
- Til ladoo – where the jaggery syrup is cooked till a soft ball consistency.
- 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:
til gud ke ladoo
Ingredients
- 145 grams organic unpolished or unhulled white sesame seeds or 1 cup organic unpolished white sesame seeds
- 40 grams organic raw peanuts or ¼ cup peanuts
- 20 grams desiccated coconut or ¼ heaped cup desiccated coconut (nariyal ka boora)
- 100 grams organic jaggery powder or ½ cup heaped organic jaggery powder or grated jaggery
- ½ teaspoon cardamom powder
Instructions
roasting sesame seeds
- 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.
Notes
Nutrition Info (approximate values)
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. Â 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.
Hi, I have been following your recipes for like 3 years now and all of them were a success ! Thanks for the painstakingly uploading these recipes with detailed pictures which really help!
thank you ananhita. glad to know that the recipes were a success. thanks again.
Dassana you are my go-to person for all recipes I want to try! I made these laddoos yesterday and like all ur recipes these too were a hit! I made them with black sesame seeds (I like the black ones more). Lots of luv!
Thanks Deepti for your positive feedback and kind words. Glad to know that you are liking the recipes.
Hi,
I tried making these laddus..but the jaggery we get here is too dry so the mixture is not binding..Can I add melted ghee or splash of milk?
Archana, yes you can add.
Hi
I tried this til laddoo recipe today and it tasted so good, except that I probably had over roasted Peanuts, which I could smell in final laddoos.
But that’s absolutely my mistake.
The recipe was overall was really easy and the outcome was tasty.
Thanx a lot 🙂
Welcome Bharti. Thanks for your positive feedback on til ladoo.
Hello Ms. Dassana,
This is very nice recipe. Could you please share another variant of this which is “Till Kut”-a north indian sesame seed ladoo made by sesame seeds & khoya. Actually i want to know the exact proportions of the ingredients. Thanks.
Anupam
thanks anupam. i know of til kut, but never made it. i will try to add the recipe in some time. hopefully before diwali.
Hi Dassana,
Thank you so much for your awesome recipes. most of the recipes of yours i tried came perfectly well. some of them are gulab jamun, besan lado, besan kheer, aloo paratha, bonda, urad dal dosa, oats dosa and so many more. thanks again.
i have a smal requwst. can u pls post a recipe with pics to how to make barfi WITH MILK POWDER. It wud be a great help
thank you fazma. i have taken a note of your request. i will try to add this recipe before diwali. thanks again.
Can you please add badushah recipe and chandrakala recipes.
pavani, i do plan to add badushah recipe. have also taken a note of chandrakala recipe.
Can you please add badushah recipe and chandrakala recipes
yes pavani have taken your request for badushah and chandrakala recipe. please allow some tome to post the same, thanks.
Thank you Dassana for posting til ladoo
I certainly love the ingredients you put in and will try them.
The photo looks sweet and delicious.
Last weekend I made khasta roti and it is delicious.
welcome jan. do try til ladoos and i am sure you will like them. also thanks for sharing the feedback on khasta rotis.
Hi, really a healthy recipe. Can u please post peanut chikki recipe. Actually I tried at home but the taste is not as outside one.
i do plan to add. will post in the winters.
Great recipe. Such a healthy snack. Will make it in winter.
thanks anusha. for winters these sesame ladoos are a good snack. we usually have these ladoos and gajak in north india. gajak is like chikki or sesame seeds+jaggery brittles. crunchy and tasty 🙂