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 good sources 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
- Dry roast the ingredients one at a time on medium-low heat stirring frequently
- Allow the roasted ingredients to cool down before processing
- You can substitute white sesame seeds for brown sesame seeds
- Grate the jaggery or break it into small pieces using a pestle
- 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
- 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
Recipe
Til Ladoo
Equipment
Ingredients
- ¾ cup brown sesame seeds **
- ½ cup peanuts **
- ¼ 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
- You can substitute white sesame seeds for brown sesame seeds
- 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
- 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
- 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
- If you find it hard to bind the laddu, massage in an extra 1 to 2 tablespoons of ghee in the mixture
Abhi says
Thanks for sharing such an easy recipe, just in time 🙂 can I use jaggery powder ?
Archana says
Yes! You can use jaggery powder.
Ekta says
Can I substitute jaggery with shakkar (jaggery powder)? I was wondering what effect it would have on the flavor.
Archana says
Yes you can do that!
Veena says
Super easy recipe...loved the description and the details you mention
Thank you
Veena
Akshatha says
Tastes amazing:) thanks for the recipe Archana you made my Sankranthi sweetful❤️
Archana Athalye says
Super quick and delicious!
Divya says
Thank you Archana..never thought these would be so easy. Love these ladoos. ❤️
Swati Bhola says
Thanks for such an amazing recipe!! I tried it on lohri and it was an instant hit with my family!! Made a second batch on demand today
I also added some walnuts and almonds to it and it came out perfect! Planning to add more dry fruits next time.
Thanks again Archana!
Deepti says
An absolute hit in the house and so easy to make!
Thank you Archana
Shivani says
What brand/kind of jaggery have u used?
Archana says
Anand Brand or Swad
Niharika says
Can I use raw sesame seeds instead of toasted ones, and raw peanuts as well ?
Archana says
You should dry roast them both for the best flavors
Priya says
Super Easy, Quick and Delicious!!!!
Nidhi shah says
Can I use the frozen coconut from the indian store.
Archana says
yes you can use frozen coconut, make sure to roast it a bit to remove any excess moisture.
Tulika Bhatia says
This is an awesome recipe!!
Archana says
Thank you!
Sd says
Happy Sankrant Archana!
I am Going to try this today. Do you have to use chikki gool??? Or is normal one ok too? Thanks !
Archana says
This recipe uses normal jaggery as the laddu are soft rather than crunchy.
Sushmita says
My ladoos did not bind. Any tricks to repair them??
Archana says
Hi Sushmita, the jaggery may have been dry. Try adding little bit more ghee and running the mixture through the food processor which will also help teh sesame seeds and peanuts release more oils.
Sheetal says
Hi Archana. I think I added too much ghee and so the ladoos are too soft almost runny. Is there a solution? Should I add more sesame seeds powder? Or will almond flour work?
Great recipe!
Thanks
Sheetal
Archana says
Yes, add more almond flour to it. Also keeping the mixture in the fridge will also help.