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".
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Til Laddu are one of those sweets that instantly feel like winter to me. Made with toasted sesame seeds and jaggery, these soft, nutty laddus were a staple in my home growing up in Maharashtra, India. Every year, my mom would make big batches of til gul and share them with neighbors, friends, and relatives during the harvest festival, Makar Sankrant. The kitchen would smell of roasted sesame, and there was always a container on the counter, ready for anyone who stopped by.
Sesame seeds (til) and jaggery (gul or gud) are ingredients I strongly associate with the colder months. Their warm, nutty aroma filling the kitchen was always a quiet signal that winter had truly arrived. Growing up, these two ingredients showed up in so many homemade treats, Tilachi Chikki cooling on steel plates, Gul Poli being rolled out early in the morning, and Tilachi Vadi cut into neat little squares to share with family and neighbors.
I have made these recipes year after year, and every time, they take me right back to those moments. Just a handful of simple pantry ingredients, cooked with care and meant to be shared, turning into something deeply comforting. That is the beauty of traditional Indian sweets, they are rooted in seasonal ingredients, family traditions, and everyday generosity.
If you enjoy traditional Indian sweets like these, you might also love my Oats Pistachio Laddu or Homemade Besan Laddu, both simple, timeless recipes that celebrate the same comforting flavors we grew up with.
What You'll Need
This soft til laddu recipe uses a few basic nutrient-rich pantry ingredients that are readily available in Indian grocery stores.
- Sesame Seeds - I personally like using brown sesame seeds for their deeper, nuttier flavor, which really stands out in this recipe. White sesame seeds can also be used if that's what you have, and they will give a slightly milder taste. Lightly roasting the seeds is essential as it enhances their aroma and prevents any raw or bitter notes.
- Peanuts - add richness and texture to the laddus along with a nutty bite. Dry roast them until fragrant and allow them to cool before rubbing off the skins. For the best texture, grind the peanuts slightly coarse so they blend well without turning oily.
- Dry coconut adds subtle sweetness and balances the earthy flavors of sesame and jaggery. Use unsweetened dry coconut and toast it lightly just until fragrant. Over-toasting can dry it out, so keep the heat low. Coconut helps bind the mixture and gives the laddus a softer, melt-in-the-mouth texture.
- Jaggery - also known as gul or gur, adds warmth, depth, and natural sweetness to the laddus. Choose good-quality jaggery that is soft, dark, and free from grit. If your jaggery is hard, finely chop or grate it so it melts evenly when mixed. Jaggery pairs beautifully with sesame and is traditionally used in winter sweets for both flavor and nourishment.
- Cardamom - adds gentle floral notes that lift and balance the richness of the laddus. Freshly ground cardamom gives the best aroma, and a little goes a long way. It ties all the ingredients together and gives these laddus their classic, comforting finish.
How to Make Til Ke Laddu
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.
Storing
Store in an airtight container in a cool dry place at room temperature for up to 10 days.
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
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Homemade Til Laddu with Jaggery
Equipment
Recipe Video
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.
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
Neha says
Tried this recipe today and absolutely loved it. Thanks Archana! My first homemade tilguls ever. This year I can happily say Til Gul Ghya Goad Goad Bola!
Archana Mundhe says
This made my day! I'm so glad the recipe worked well for your first attempt. Making til ladoos is such a special tradition, and I’m thrilled I could be a part of yours this year. Wishing you a wonderful Makar Sankrant!
Aparna says
Recipe was so easy to follow and laddus turned out perfectly. Thank you!
Archana Mundhe says
Thank. you Aparna!During winter months I make these laddus on repeat.
Mansi says
What kind of jaggery are you using? There are so many in the market. Once I got a packet and it was salty. I use 24mantra organic jaggery but it's not very sweet. Can you recommend a variety or a brand?
Archana Mundhe says
I often buy the cubes jaggery from Laxmi, anand or swad brand. If these brand have the Kolhapuri variety, that is my go-to!
Mansi says
Thank you, Archana. So, looks like we should ho for kolhapuri variety. Have tried the khand or Punjabi gur? I know, too many questions, but one more. Are they clean to use or do you need to boil and strain them? I started with 24Mantra because it's clean. Thanks so much!
Archana Mundhe says
I grew up in Maharashtra and using Kolhapuri Gur. I am sure khand and punjabi gur are also good, although I have not bought them specifically. I do not usually boil and strain gur unless the recipe calls for it. I haven not found any issues with simple grating the gur as it. Hope this helps.
Mansi says
Thank you. That's very helpful. All the best for all that you plan to accomplish.
Archana Mundhe says
Thank you!
Paris says
The laddu’s weren’t forming into balls, and I followed the recipe exactly. Instead of adding more ghee, I added all-natural creamy peanut butter and it turned out beautifully!
Archana Mundhe says
Thank you for the lovely feedback. I love your idea of adding more peanut butter instead of ghee to help bind. Thank you for sharing with us.