Soft Til Ke Laddu, made from sesame seeds (til), jaggery, and ghee, is a traditional Indian treat that’s not only full of flavor but also packed with nutrients. These laddus are incredibly soft, easy to make, and perfect for festivals like Makar Sankranti or as a snack.
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, Besan Burfi, gajak (sesame seed bar), daal pakodi (fried moong dal snack), Gur ka Halwa, and gajar ka halwa (carrot pudding) are some of the delicious snacks made on this day.
Jump to:
Ingredients
This soft, melt-in-mouth til ke laddu uses basic ingredients easily available in Indian or Asian grocery stores.
- Roasted Sesame Seeds: These add a nutty flavor and are a rich source of essential nutrients like iron, calcium, and healthy fats.
- Raw Peanuts: Providing a crunchy texture and a dose of protein, raw peanuts complement the sesame seeds, enhancing both taste and nutritional value.
- Flaxseed Meal (Optional): Adding a nutritional boost with omega-3 fatty acids and fiber, flaxseed meal is optional but contributes to the overall health profile of the laddu.
- Jaggery: A natural sweetener with a distinct taste, jaggery not only sweetens the laddu but also brings in essential minerals like iron.
- Dry Ginger Powder: Adding warmth and a hint of spice, dry ginger powder complements the sweetness, contributing to the unique flavor profile of the laddu.
- Ghee (Optional): While optional, ghee enhances the richness and aroma of the laddu, providing a traditional touch to the recipe.
How to make Til Ke 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.
Storage
Til ke laddu can typically last for about 7 to 10 days when stored in an airtight container at room temperature. For longer shelf life, you can refrigerate them, which may extend freshness for up to 2 to 3 weeks.
Tips
- 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.
Frequently Asked Questions
Til ka laddu, made primarily with sesame seeds, is a nutritious treat as sesame seeds are rich in essential nutrients like iron, calcium, and healthy fats. However, moderation is key, as these laddus can be calorie-dense due to added sweeteners, so it's advisable to consume them in moderation as part of a balanced diet.
Til Ke Laddu is made from a mixture of ingredients like sesame seeds, peanuts, jaggery, and ghee, which is shaped into round balls.
You can eat 1 til ke laddu per day, as they are nutritious but also calorie-dense. It's best to consume them in moderation to avoid excess sugar and ghee intake, especially if you're watching your calorie intake.
Til ke laddu can typically last for about 7 to 10 days when stored in an airtight container at room temperature. For longer shelf life, you can refrigerate them, which may extend freshness for up to 2 to 3 weeks.
Indian Halwa Recipes
Til Ke Ladoo With Jaggery
Equipment
Ingredients
INGREDIENTS FOR TIL LADDU
- 1 cup roasted sesame seeds
- 1 cup raw peanuts
- 2 tablespoons flaxseed meal (optional)
- ¾ cup jaggery, adjust to taste
- 1 teaspoon dry ginger powder
- 1-2 tablespoons ghee (optional)
Instructions
- 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.
Notes
- You can use white sesame seeds instead of brown sesame seeds. Dry roast the seeds until slightly brown.
- You can use roasted, unsalted peanuts instead of raw peanuts. Simply dry roast peanuts until warm to the touch.
- I prefer the medium-dark jaggery, in a bulb form, not the powdered kind.
- A flaxseed meal is optional. But, I highly recommend using it. It gives laddu a nice flavor and added nutrient value.
- 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.
- Dried figs, dates, or apricots can be used instead of jaggery. Depending upon the ingredient used the taste of the laddu will vary.
- 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.
Tips
- 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.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leave a Reply
You must be logged in to post a comment.