EASY Til Laddu

Til laddu is a delightfully rich dessert with earthy sesame seeds and buttery rich jaggery. This quick recipe uses grated jaggery and easy steps to achieve the authentic flavors of Maharashtrian “Tila che ladoo”.

A traditional recipe from Western India, Til Laddu is also known as “Tila che ladoo”, “Til Ke Laddu ” or “Til Gud Ladoo” and is a must during the festival of Sankrant.

In Maharashtra, where I grew up, Til Laddu or Til Gul is made in big batches to share with family and friends for 10 days leading with the Makar Sankrant Day.

Significance

The Harvest festival of Makar Sankrant is celebrated during the month of January in Western India. It is also celebrated as “Pongal” in South India, “Lohri” in North India, and “Bihu” in East India.

Til Gul

• Til – Sesame seeds
• Gul – Buttery rich jaggery also known as “Gur”

These two ingredients provide much-needed nutrition and warmth. Both sesame seeds and jaggery are a good source of energy. Sesame seeds are a good source of healthy fats, proteins, calcium, and fiber. Sesame seeds and jaggery are both rich in iron, magnesium, and potassium that help boost energy levels. With all of these health benefits, Til Ladoos are a must in the winter months when our body craves that extra energy.

Ingredients

This soft til laddu recipe uses a few basic nutrient-rich pantry ingredients that are readily available in Indian grocery stores:

• Sesame Seeds
• Peanuts
• Dry Coconut
• Jaggery
• Cardamom

Tips & Substitutions

1. Dry roast the ingredients one at a time on medium-low heat stirring frequently
2. Allow the roasted ingredients to cool down before processing
3. You can substitute white sesame seeds for brown sesame seeds
4. Grate the jaggery or break it into small pieces using a pestle
5. I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
6. Massage the final mixture well to help release the oils from the sesame seeds and peanuts which will help bind the ladoo

Instructions

Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

Step 1: Dry Roast sesame seeds, peanuts and coconut, one at a time. Grate the jaggery. I like to use a food processor for this but you can also grate it using a handheld grater

Step 2: Grind the roasted ingredients along with jaggery and cardamom

Step 3: Add ghee, grind again and then roll the laddo

Storing

Store in an airtight container in a cool dry place at room temperature for up to 10 days. 

Here are some more recipes to try on Sankranti or anytime you like since they are not only delicious but also unique and dishes you won’t find in a restaurant!

• Maharashtrian Bhogichi Bhaji with homemade parathas
• Tilachi Chikki
• Til Poli
• Undhiyu with puri
• Ven Pongal with coconut chutney
• Dahi Bhalle

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Til Ladoo

Quick & easy recipe for the Maharashtrian Til Laddu with sesame seeds, peanuts and grated jaggery

Prep Time10 mins

Cook Time10 mins

Rolling20 mins

Total Time40 mins

Course: Dessert, Snack

Cuisine: Indian

Servings: 22 laddu

Calories: 105kcal

Author: Archana Mundhe

Equipment

• Food Processor

Ingredients

• ▢ ¾ cup brown sesame seeds **
• ▢ ½ cup peanuts **
• ▢ 1/4 cup dry unsweetened coconut desiccated or shredded
• ▢ 1 cup jaggery grated & lightly packed
• ▢ 1 teaspoon ground cardamom **
• ▢ 2 tablespoons ghee

Instructions

• Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
• In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden brown spots on them, take them out in a bowl and allow to cool.
• In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
• Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
• Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
• Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
• Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature for upto 10 days.

Video

Notes

 

1. You can substitute white sesame seeds for brown sesame seeds
2. I use shelled peanuts, if using peanuts with skin on, simply roast them, allow them to cool down, and then massage with your hands so the skin comes off easily. It is also ok to grind them with skin on 
3. Grate the jaggery using a hand grater or food processor or break it into small pieces using a pestle. You can use powdered jaggery instead of grated jaggery
4. I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
5. If you find it hard to bind the laddu, massage in an extra 1 to 2 tablespoons of ghee in the mixture

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Calcium: 55mg | Iron: 1mg

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