Are you looking for a traditional Tilache Ladoo recipe that is soft, delicious, and easy to make? You’ve come to the right place! Til Ladoo (Sesame Jaggery Balls) is a quintessential Maharashtrian sweet prepared especially during the festival of Makar Sankranti.
In this recipe, we use unpolished sesame seeds and regular jaggery to create laddus that are melt-in-the-mouth soft, making them perfect even for elders and children. The secret lies in the perfect consistency of the jaggery syrup. Whether you are a beginner or an expert, this detailed guide will help you make 65-70 delicious laddus using half a kilogram of sesame seeds. Let’s get started with this healthy winter superfood recipe!
Also Read – How to Make Methi Ladoo: Healthy Winter Sweet Recipe (Authentic Method)
Ingredients List:
- Sesame Seeds (Unpolished Til): 1/2 kg (500 grams)
- Jaggery (Gul): 1/2 kg (500 grams) – Note: Use regular jaggery, not sticky chikki jaggery.
- Roasted Peanuts: 250 grams (Coarsely crushed)
- Ghee (Clarified Butter): 2 tbsp
- Water: 2 tbsp
- Cardamom Powder: 1 tsp (Optional, for flavour)
Step-by-Step Instructions:
- Prep the Sesame Seeds: Clean the sesame seeds (1/2 kg) to remove any small stones or dust. Heat a heavy-bottomed pan or kadhai on medium heat. Roast the sesame seeds for 5–7 minutes, stirring continuously. Once they start popping and change colour slightly, transfer them to a wide plate or tray to cool.
- Prepare the Peanuts: Roast the peanuts and remove most of the skins. Crush them coarsely in a mixer or mortar. Do not make a fine powder; keep some chunks for crunch.
- Make the Jaggery Syrup: In the same pan, add 2 tablespoons of Ghee and 2 tablespoons of water. Add the crushed Jaggery (1/2 kg). Cook on medium heat until the jaggery melts completely and starts frothing.
- Check Syrup Consistency:
- Critical Step: Take a plate with some water in it and drop a little syrup into it. It should form a soft ball.
- It should not dissolve (too raw) and should not be brittle/hard (overcooked). If it becomes hard like a stone, your laddus will be too hard to bite.
- Mix Ingredients: Turn off the flame immediately once the soft ball stage is reached. Quickly add the roasted sesame seeds and crushed peanuts to the syrup. Mix everything well until combined.
- Shape the Laddus: Grease a large plate with a little ghee. Transfer the hot mixture onto the plate.
- Method: Since the mixture is hot, use a spoon to scoop out small portions and place them on the plate separately.
- Apply a little water or ghee to your palms. Pick up the warm portions and roll them into round balls.
- Final Touch: Let the Tilache Ladoo cool down completely. They will firm up as they cool, but remain soft enough to bite easily.
Also Read – Healthy Dry Coconut Ladoo Recipe | Immunity Booster
Cooking Tips for Better Results:
- Stir Continuously: When roasting sesame seeds, never stop stirring. They burn very quickly and will taste bitter.
- The Double Boiler Trick: If the mixture cools down and becomes too hard to shape while you are still working, place the plate containing the mixture over a pot of boiling water. The steam will keep the jaggery pliable.
- Jaggery Selection: You do not need special “Chikki Gul” for this recipe. Regular chemical-free jaggery works best for a softer texture.
- Teamwork: If possible, get a family member to help roll the laddus, as the mixture needs to be shaped while it is still warm.
Variations:
- Vegan Version: Skip the ghee and use a neutral oil or simply use the water and jaggery syrup method (though ghee adds a nice shine and flavour).
- Desiccated Coconut: Add 1/2 cup of dry roasted grated coconut for an extra nutty flavour.
- Extra Crunchy: Add roasted cashews or almonds chopped into small pieces along with the peanuts.
- Spiced Version: Add a pinch of nutmeg (jaiphal) powder along with cardamom for a warming winter flavour.
Also Read – Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Serving Suggestions:
- Festive Offering: Serve these laddus to guests during Makar Sankranti while saying “Til gul ghya, god god bola” (Accept this sweet and speak sweetly).
- Winter Snack: Eat one laddu every morning in winter. Sesame and jaggery generate body heat and provide energy.
- Tea Time: These pair wonderfully with a hot cup of masala chai in the evening.
FAQs:
Q1: Why did my Til Laddus become rock hard?
Ans: This usually happens if the jaggery syrup was overcooked. Ensure you turn off the heat as soon as the syrup forms a “soft ball” in water. If it snaps or breaks with a crisp sound, it was cooked too long.
Q2: Can I use polished white sesame seeds?
Ans: Yes, you can. However, unpolished sesame seeds (slightly off-white/brown) are healthier and have a better, earthier taste.
Q3: How long can I store these laddus?
Ans: These laddus have a long shelf life. You can store them in an airtight container for 1 to 2 months at room temperature.
Q4: Is it necessary to add peanuts?
Ans: No, peanuts are optional. You can make the laddus with just sesame and jaggery, but peanuts add a delicious crunch and break the monotony of the texture.
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Easy Tilache Ladoo Recipe | Soft Sesame Jaggery Ladoo for Sankranti
Ingredients
- Sesame Seeds Unpolished Til: 1/2 kg (500 grams)
- Jaggery Gul: 1/2 kg (500 grams) – Note: Use regular jaggery, not sticky chikki jaggery.
- Roasted Peanuts: 250 grams Coarsely crushed
- Ghee Clarified Butter: 2 tbsp
- Water: 2 tbsp
- Cardamom Powder: 1 tsp Optional, for flavour
Instructions
- Prep the Sesame Seeds: Clean the sesame seeds (1/2 kg) to remove any small stones or dust. Heat a heavy-bottomed pan or kadhai on medium heat. Roast the sesame seeds for 5–7 minutes, stirring continuously. Once they start popping and change colour slightly, transfer them to a wide plate or tray to cool.
- Prepare the Peanuts: Roast the peanuts and remove most of the skins. Crush them coarsely in a mixer or mortar. Do not make a fine powder; keep some chunks for crunch.
- Make the Jaggery Syrup: In the same pan, add 2 tablespoons of Ghee and 2 tablespoons of water. Add the crushed Jaggery (1/2 kg). Cook on medium heat until the jaggery melts completely and starts frothing.
- Check Syrup Consistency:*Critical Step: Take a plate with some water in it and drop a little syrup into it. It should form a soft ball.*It should not dissolve (too raw) and should not be brittle/hard (overcooked). If it becomes hard like a stone, your laddus will be too hard to bite.
- Mix Ingredients: Turn off the flame immediately once the soft ball stage is reached. Quickly add the roasted sesame seeds and crushed peanuts to the syrup. Mix everything well until combined.
- Shape the Laddus: Grease a large plate with a little ghee. Transfer the hot mixture onto the plate.*Method: Since the mixture is hot, use a spoon to scoop out small portions and place them on the plate separately.*Apply a little water or ghee to your palms. Pick up the warm portions and roll them into round balls.
- Final Touch: Let the Tilache Ladoo cool down completely. They will firm up as they cool, but remain soft enough to bite easily.
