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Til Ke laddu is a delicate and rich sweet made with mild, and nutty sesame seeds, and caramelized, sweet jaggery. Learn how to make delicious til laddu with this easy recipe.
Growing up in India, til laddu was my favorite. Winters would be incomplete without these melt-in-mouth, delightful laddus. Til laddu is quintessential during winters and especially during Makar Sankranti.
Makara/Makar Sankranti is an Indian festival celebrated around mid-January. This festival marks the end of the long, cold, winter months and welcomes the onset of spring. It is a harvest festival, a time of joy, abundance, and celebration among the farmer communities.
India is known for its diverse culture. In Gujarat state it is called Uttarayan or Sankranti, in Tamil Nadu, it is called Pongal, in Maharastra, it is called Bhogi, and in Punjab, it is called Lohri. Different states in India celebrate this harvest festival with their customs and traditions.
In Gujarat, where I grew up in India, this festival is observed with colorful decorations, melas (fairs), singing and dancing, bonfires, flying kite, and feasts. I remember my mom used to make this til laddu, Dani, undiyu, puri, and chikki, which are special delicacies prepared on this festival day.
In Uttar Pradesh, in my-inlaws place, delicacies such as til ladu, gajak (sesame seed bar), daal pakodi (fried moong dal snack), and gajar ka halwa (carrot pudding) are some of the delicious snacks made on this day.
INGREDIENTS FOR TIL LADDU
This soft, melt-in-mouth til laddu uses basic ingredients easily available in Indian or Asian grocery store.
flaxseed meal (optional)
Pic Shown: Til Laddu
HOW TO MAKE TIL LADDU
Here are my step-by-step instructions to walk you through each step. You can find all of the steps and the ingredients in the printable recipe card at the end of this blog post.
Step 1: Dry Roast sesame seeds, and peanuts, one at a time.
Step 2: Grind the roasted ingredients along with flaxseed meal (optional), jaggery, and dry ginger powder. Do not grind the nuts and seeds in a continuous mode. Instead, pulse the mixture to avoid excessive release of oil from the seeds.
Step 3: Add ghee (optional), and pulse a few times or until the mixture resembles a coarse sand-like texture. Finally, scoop a heaping 1-2 tablespoons of mixture and roll the laddu. For vegan, use coconut oil.
Store in an airtight container in a cool dry place at room temperature. Til laddu stays fresh for up to 2 weeks.
TIPS FOR HEALTHY TIL LADDU
Be patient when roasting nuts and seeds. It takes just a few seconds for seeds or nuts to go from roasted to burnt. Roast the seeds and nuts on medium heat, stirring frequently.
Allow the nuts and seeds to come to room temperature before grinding them.
Do not grind the nuts and seeds in a continuous mode. Instead, pulse the mixture to avoid excessive release of oil from the seeds. I prefer a food processor for this recipe. Simply pulse a few times to get desired texture of the ingredients.
The texture of the laddu mixture resembles a coarse sand-like texture. If you find it hard to shape the laddu, simply add some ghee. Ghee helps bind the laddu into shape.
Use good quality jaggery. I prefer medium-dark jaggery, bulb not the powdered kind.
Chop the jaggery into small pieces. You can use mortar and pestle to break the jaggery or simply microwave the jaggery for 30 seconds, it will break easily.
The quantity of seeds and nuts can be adjusted to taste. I prefer a 1:1 ratio of seeds to nuts. Feel free to adjust the quantity to your liking.
Pic Shown: Til Laddu
FREQUENTLY ASKED QUESTIONS
CAN I USE WHITE SESAME SEEDS
You can use white sesame seeds instead of brown sesame seeds. Dry roast the seeds until slightly brown.
CAN I USE ROASTED PEANUTS
You can use roasted, unsalted peanuts instead of raw peanuts. Simply dry roast peanuts until warm to the touch.
WHAT TYPE OF JAGGERY TO USE
I prefer the medium-dark jaggery, in a bulb form, not the powdered kind.
CAN I SKIP FLAXSEED MEAL
A flaxseed meal is optional. But, I highly recommend using it. It gives laddu a nice flavor and added nutrient value.
CAN I ADD ANY FLAVORING
I have not used any flavoring in the recipe. The flavors from the seeds and nuts are quite aromatic. Feel free to add some flavoring such as green cardamom powder, ground cinnamon, or ground nutmeg for some flavor.
SUBSTITUTE FOR JAGGERY
Dried figs, dates, or apricots can be used instead of jaggery. Depending upon the ingredient used the taste of the laddu will vary.
CAN I USE A MIXER GRINDER
You can use a mixer grinder instead of a food processor. Work in batches, pulse the nuts and seeds one by one so that you don’t over-mix them.
HOW TO STORE TIL LADDU
Store the til laddu in an air-tight container in a cool dry place at room temperature.
If the climate is hot and humid, store the laddu in the refrigerator.
TRIED THIS RECIPE?
Hope you enjoy this Til Laddu!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you
Sooji Halwa[Semolina Pudding]
Badam Burfi [Almond Fudge]
Coconut Burfi [Fudge]
Kheer [Rice Pudding]
- Food Processor
INSTRUCTIONS FOR TIL LADDU
- Roast the peanuts for 4-5 minutes on medium heat. Once the peanuts are slightly charred (brown spots), remove them to a plate, and allow them to cool down.
- Once cool, gently rub the peanuts between the palms to remove the peel. Sieve the peanuts through the sieve to remove the peel.
- Toast the sesame seeds for 30-60 seconds, until slightly warm to the touch. Remove onto a plate, and allow it to cool.
- In a food processor, add peanuts, and pulse to get the course texture of the peanut crumb.
- Add sesame seeds to the food processor, and pulse to get course texture.
- Now, add flaxseed meal (optional), ginger, a pinch of salt, and jaggery into the jar. Pulse to get a coarse sand-like texture.Note: Take a small portion of the laddu mixture in your hands and press it. It should hold shape and not crumble. If the mixture is too dry, add some ghee or jaggery to bind. For vegan, use coconut oil.
- Remove the til laddu mixture to a plate or bowl. Take a portion of the til laddu mixture (about 1-2 tablespoons) in your palms, and press to shape into a laddu (ball).
- Continue making laddu with the rest of the mixture. This recipe yields around 16-18 til laddu. The recipe can be easily doubled. Store the til laddu in an air-tight container.Note: If the climate is hot and humid, store the ladoo in the refrigerator.
- Tips For Healthy Til Ke Laddu
- Frequently Asked Questions
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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