तिलको लड्डु (Til Laddu)

About This Recipe

Ingredients

• 1
  2 cups (≈250 g)Sesame seeds (white or mixed)

  Dry‑roasted until nutty and lightly golden

• 2
  1 cup (≈200 g), gratedJaggery (Chaku)

  Unrefined sugar that melts into sticky caramel syrup

• 3
  2 TbspGhee

  Adds gloss and prevents laddus from drying out

• 4
  ½ tspCardamom powder

  Warm floral aroma

• 5
  ¼ cupCrushed peanuts (optional)

  Extra crunch and protein

• 6
  2–3 TbspWater

  Helps dissolve jaggery into syrup

Instructions

1. 1
   Heat a heavy skillet on medium. Dry‑roast sesame seeds, stirring constantly, until they pop and smell nutty (4–5 min). Transfer to a plate to cool.
2. 2
   In the same pan, add grated jaggery and 2 Tbsp water. Cook on low, stirring, until jaggery melts and foams into a smooth syrup.
3. 3
   Test syrup: drop a little in cold water; it should form a soft ball. If too soft, cook 30 sec more.
4. 4
   Stir in ghee and cardamom. Quickly add roasted sesame (and peanuts, if using) and mix off‑heat until seeds are fully coated.
5. 5
   Grease palms with a dab of ghee. While mixture is warm but safe to touch, pinch small portions and roll into tight balls ≈3 cm diameter.
6. 6
   Place laddus on a greased plate to cool completely; they will firm up as the jaggery sets.
7. 7
   Store in an airtight jar for up to 3 weeks and enjoy as a wholesome energy snack.