Easy Tilache Ladoo Recipe | Soft Sesame Jaggery Ladoo for Sankranti
Learn how to make soft Tilache Ladoo with this easy step-by-step recipe. Perfect sesame jaggery laddus for Makar Sankranti. Uses exact 1/2 kg measurements!
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.