Til Ke Laddu is a traditional sweet which I really love to make. I love this simple process of combining the goodness of sesame seeds and jaggery into this sweet. But the most interesting part of the whole process is rolling them into little balls while making these sweeties. Each one of these has the traditional taste, which is really loved by everyone in my family.
Why Love This Recipe:
- Til ke laddu are popular during festive occasions such as Laxmi Puja, Makar Sankranti, Lohri, and Pongal.
- Til ke laddu can be served as a standalone treat or paired with masala chai, hot or cold milk, cardamom tea, or alongside dry fruits, coconut burfi, and other sweets.
- They have a sweet, nutty taste with a crunchy texture.
- With 15 minutes each for preparation and cooking time, it takes me 30 minutes to make this sweet dish.
- If you are looking for alternatives to til ke laddu, you can try peanut or groundnut laddu, and coconut or nariyal laddu.
The Ingredients:
- White sesame seeds – 250 gm
- Jaggery – 350 gm
- Ghee – ½ tablespoon
How to Make Til Ke Laddu (Step by Step Images)?
1. Dry roast the sesame seeds in a hot pan for about 3 to 4 minutes. Once they are done, pour them into a bowl.
(Pro tip: I keep stirring the sesame seeds over a low flame; even slight scorching can leave the laddus bitter.)
2. Then add half a cup of water to the hot pan.
3. Add the jaggery and let it melt.
4. Check the consistency of the melted jaggery. Drop a small quantity of melted jaggery in the water. If it becomes solid and hard, it means the melted jaggery is ready to make laddus. Turn off the gas stove.
(Pro tip: I rely on the cold-water test rather than color alone to judge when the jaggery is ready.)
5. Brush some ghee on a flat plate and keep it aside.
6. Add dry roasted sesame seeds in the melted jaggery.
7. Gradually mix the dry roasted sesame seeds with melted jaggery.
8. Pour the mixture on the flat plate already greased with ghee.
(Pro Tip: I let the mixture cool down a bit to shape them with my hands. If it is very cool, forming firm rounds becomes much more difficult.)
9. Apply a little ghee in both hands to prevent it from sticking. Shape the mixture into round laddus using both hands.
Give It a Twist
- I sometimes use black jaggery to make this dish. It gives a deeper and more caramelized sweetness to my laddus.
- I sometimes add a bit of cardamom powder while melting the jaggery for a unique twist in the flavor.
- A slightly richer option is adding in a little extra ghee to the mix.
Til Ke Laddu Recipe Simple Solutions
Q: Why are my til ke laddus crumbling during the shaping process?
A: The sesame seeds are not mixed well enough with the jaggery during step 7 and therefore are not binding together nicely.
Q: My laddus are not round and smooth. Any tip?
A: You are probably pressing them too hard with your hands. Ensure a gentle, continuous and circular motion of the mixture in a slight dent in your palm.
Q: Why are my til ke laddus coming out bitter in step 1?
A: Watch the sesame seeds closely while roasting them and take them out as soon as they start changing their color.
Recipe Card:
Til Ke Laddu (Tiler Naru, Sesame Seed Laddu)
Ingredients
- White sesame seeds – 250 gm
- Jaggery – 350 gm
- Ghee – ½ tablespoon
Instructions
- Dry roast the sesame seeds in a hot pan for about 3 to 4 minutes. Once they are done, pour them into a bowl. (Pro tip: I keep stirring the sesame seeds over a low flame; even slight scorching can leave the laddus bitter.)
- Then add half a cup of water to the hot pan.
- Add the jaggery and let it melt.
- Check the consistency of the melted jaggery. Drop a small quantity of melted jaggery in the water. If it becomes solid and hard, it means the melted jaggery is ready to make laddus. Turn off the gas stove. (Pro tip: I rely on the cold-water test rather than color alone to judge when the jaggery is ready.)
- Brush some ghee on a flat plate and keep it aside.
- Add dry roasted sesame seeds to the melted jaggery.
- Gradually mix the dry roasted sesame seeds with melted jaggery.
- Pour the mixture on the flat plate already greased with ghee. (Pro Tip: I let the mixture cool down a bit to shape them with my hands. If it is very cool, forming firm rounds becomes much more difficult.)
- Apply a little ghee in both hands to prevent it from sticking. Shape the mixture into round laddus using both hands.
