Til Laddu Recipe| Til Ke Laddu

til laddu recipe

Til Laddu Recipe: Til ke laddu is a nutty, healthy, and delicious laddu made with white sesame seeds, jaggery, peanuts, and desiccated coconut. A vegan recipe as well as a special sweet for the Makar Sankranti festival. but it can be made with either of them. However, during Ganesh Chaturthi, til ke ladoo is commonly prepared with white sesame seeds and served as prasada in Maharashtra.

My personal favourite recipe is til ladoo because it is made with jaggery. In general, the sweetness of jaggery is far superior to sugar in terms of health. Because of the molasses content, it contains more nutrients than refined crystal sugar. Refined sugar, on the other hand, is high in empty calories and low in vitamins and minerals.

I cooked the jaggery syrup to a soft ball stage in this til laddu recipe. As a result, the ladoo has a soft and chewy texture. You can also cook the jaggery syrup until it forms a hard ball, resulting in firm and dense sesame laddu.

Peanuts and desiccated coconut are also used in the til ke laddu recipe. In terms of taste and flavour, sesame seeds, peanuts, and coconut are an unbeatable combination. Don’t you think so?

During the winter, til ke laddu is a delicious warming sweet snack. Create them, store them, and enjoy them whenever you want. This recipe yields 10 to 12 til ke laddu. You can, however, double or triple it.

While there aren’t many complicated steps in the til ka ladoo recipe, there are some tips and recommendations for the perfect ladoo. To begin, I used jaggery to make the sweet syrup in this recipe, but it can easily be replaced with regular sugar, raw sugar, or even palm sugar. Second, I strongly advise you to dry roast the sesame seeds in a low flame, being careful not to burn them. Finally, I formed the ladoo without grinding the sesame seeds. Alternatively, coarsely grind one-third of the sesame mixture before shaping it into ladoos.

til laddu recipe

Til Laddu Recipe

Manita
A simple and healthy ball-shaped Indian sweet made with white sesame seeds. It is traditionally prepared as an offering to the gods and goddesses during festival seasons or religious occasions in India.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course sweets
Cuisine Maharastriyan
Servings 12 Til laddu
Calories 156 kcal

Ingredients
  

  • 1/3 cup  white sesame seeds   50 grams – unhulled or hulled
  • 1/4 cup  peanuts
  • 1/4 cup desiccated coconut
  • 1/2 cup  powdered jaggery   grated jaggery (heaped) or 100 grams
  • 3 tbsp  water
  • 1/4 tsp  cardamom powder 
  • oil  a bit for greasing the palms

Instructions
 

Ingredients for Roasting

  • Heat the white sesame seeds in a kadai or pan. The pan should not be too hot, but should be kept on a low heat.
  • Roast the sesame seeds on a low heat. Stir at regular intervals.
  • The sesame seeds sputter and change colour. This takes about 2 to 3 minutes on a low heat. They should not be browned.
  • Remove and place on a plate.
  • Then stir in the peanuts. Dry roast the peanuts on a low heat, stirring frequently, until they are crunchy and have a few black spots or blisters.
  • Remove the peanuts and place them in a mortar and pestle or on a plate. Allow time for them to cool.
  • Add the desiccated coconut to the same pan.
  • Continue to stir and roast the coconut until it turns light golden or golden. Turn off the heat. Set aside after removing from the pan.
  • When the peanuts have cooled, coarsely crush them. You can also use a dry grinder to crush them.
  • To the roasted coconut and sesame seeds, add the coarsely crushed peanuts.
  • Then stir in the cardamom powder.
  • Mix thoroughly. Place aside.

How to Make Jaggery Syrup

  • Put the powdered or grated jaggery and water in the same pan or kadai.
  • Keep the kadai on a low flame on the stovetop.
  • Continue to stir the jaggery until it dissolves in the water.
  • Simmer this jaggery and water solution over low heat. It will begin to bubble first.
  • You must continue to cook until the jaggery solution reaches a soft ball stage.
  • Take some water in a small bowl to test the soft ball stage. Pour a small amount of jaggery solution into the water. When you remove the jaggery syrup from the water, the consistency will be sticky and forming a soft ball.

Til Ke Laddu Preparation

  • Turn off the heat and stir in the dry roasted sesame seeds, desiccated coconut, crushed peanuts, and cardamom powder.
  • Thoroughly combine the dry roasted mixture and the jaggery solution.
  • Place the pan on a work surface or kitchen countertop.
  • When the mixture is still hot, start shaping it into laddus. If the mixture is too hot, wait a minute before forming the laddu. To shape the ladoo, spread some oil or water in your palms. If you are unable to shape the laddu because the mixture is too hot, wait a few seconds and then shape the laddu.
  • For scooping the mixture and making the til ke laddu, you can also use a 12 to 1 tablespoon measuring spoon. Once you've scooped out the laddus, simply shape them.
  • Scrape the sides thoroughly before making the final batch of til ladoo.
  • This is how you make all of the til ladoo. Keep at room temperature in an airtight jar.
  • During Makar Sankranti, serve til ke laddu ladoo as a dessert or as a sweet snack.
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Notes:

  • Cooking jaggery syrup to a soft ball consistency is an important and critical step in this recipe. When the jaggery syrup is cooking, you must pay close attention and stir frequently. A candy thermometer is an easier way to check the consistency. If you don’t have a candy thermometer, just do what I did in the step-by-step guide above and put a bit of jaggery solution in some water in a bowl. When the jaggery syrup has cooled, remove it from the water; the consistency should be sticky and form itself into a soft ball. It should not be fluid and mix with the water, nor should it resemble strands.
  • Sesame seeds: This recipe can be made with either hulled or unhulled sesame seeds. Unhulled sesame seeds have a slightly bitter flavour. When making ladoo, using unhulled sesame seeds is fine because we are also using a sweetener, which masks the bitter taste.
  • If the laddu mixture has hardened, add a few splashes of water to the mixture. Cook for a few minutes on low heat after thoroughly mixing everything. When mixed with water and heated, it changes consistency and softens. Look for the softball stage (even if the mixture has sesame seeds, peanuts in it). Turn off the heat and roll the mixture into balls.
  • If the til laddu does not bind: If the til laddu does not bind and shape, the jaggery syrup needs to be cooked longer and has not reached the soft ball stage. So, in a pan over low heat, place the entire mixture. Cook for a few minutes, or until the soft ball stage is reached. Check the soft ball stage test using the tips from the step-by-step guide above.
  • To make til chikki or sesame brittle, if the mixture is too hot to shape, pour it into a greased or parchment-lined baking pan. Allow it to cool and set. Then take it out and chop it up to make sesame chikki or brittle.
  • Sweeteners: Jaggery, an Indian unrefined sugar made from sugarcane juice, is used in the traditional til laddu recipe. If you don’t have jaggery, substitute sugar. Simmer the sugar syrup over low heat until it reaches a soft ball consistency.
  • Peanuts and desiccated coconut: If you don’t like or are allergic to peanuts and desiccated coconut, leave them out of the recipe. However, instead of peanuts, use 14 cup sesame seeds.
  • Roasting or toasting the sesame seeds until they pop and become crisp is required. They should not be browned. For the peanuts, roast them until they are crunchy. If you use pre-toasted/roasted sesame seeds or peanuts, simply skip the roasting steps in the recipe.
  • Cardamom powder: Cardamom powder has a pleasant aroma. If you don’t have it, don’t add it.
  • Finally, when made slightly hard, the til ladoo recipe tastes fantastic.

What should I do if the til ke laddu is not legally binding?

If you can’t bind the til laddu, it means the jaggery syrup isn’t cooked enough and hasn’t reached the soft ball stage. As a result, you can cook the entire mixture in a pan over low heat.

Cook for a few minutes, stirring occasionally, until the soft ball stage is reached. Examine the soft ball stage using the test described in the step-by-step guide above.

Suggestions:

  • To make til chikki or sesame brittle, if the mixture is too hot to shape, pour it into a greased or parchment-lined baking pan. Allow it to cool and set. Then, remove from the oven and slice to make til chikki or sesame brittle.
  • Roasting: The sesame seeds must be roasted until they pop and become crisp. They should not be browned. For the peanuts, roast them until they are crunchy. If you use toasted/roasted sesame seeds or peanuts, skip the roasting steps in the til laddu recipe.
  • Sweeteners: Jaggery, an Indian unrefined sugar made from sugarcane juice, is used in the traditional sesame laddu recipe. If you don’t have jaggery, substitute sugar. Cook the sugar syrup on low heat until it reaches the soft ball stage. The taste of til laddu will become more caramel-like with the addition of sugar. White sugar, unrefined cane sugar, or raw sugar can all be used.
  • Peanuts and desiccated coconut: If you don’t like or are allergic to peanuts and desiccated coconut, leave them out of the til laddu recipe. However, instead of peanuts, use 14 cup sesame seeds.
  • Cardamom powder: Cardamom powder has a pleasant aromatic aroma. If you don’t have it, simply leave it out.

FAQ’s

Is it healthy to eat til ladoo?

Unsaturated fats abound in til ke laddu. It can help lower your cholesterol and lower your risk of heart disease. However, if you have diabetes, consult your doctor before eating too many of these, as the jaggery in them can raise blood sugar levels.

Is ladoo good for losing weight?

Eating sesame seed laddoos can also help you lose weight quickly because they contain fat-burning properties that aid in body toning. Check out the other advantages here. Zinc is abundant in sesame seed laddoos, which promotes collagen formation and thus aids in anti-aging and skin toning.

How do you figure out what stage of softball you’re at?
Cooking jaggery syrup until it reaches a soft ball stage or consistency is an important step in making these laddus. When the jaggery syrup is cooking, you must pay close attention and stir frequently. A candy thermometer is an easier way to check the consistency.

If you don’t have a candy thermometer, just do what I did in the step-by-step guide above and put a bit of jaggery solution in some water in a bowl. The water cools the syrup, and when you take it out, it should be sticky and form itself into a soft ball. It should not be fluid and mix with the water, nor should it resemble strands.

Unhulled or hulled sesame seeds are better in this recipe.
This til ke laddu recipe can be made with either hulled or unhulled white sesame seeds. Hulled sesame seeds are white, cream, or off-white in colour and have had their outer hulls or husks removed.

The hulls of unhulled sesame seeds have not been removed. As a result, they have a tan, light brown, or brown colour and a bitter taste.

When making any laddu, using unhulled sesame seeds is fine because we are using a sweetener (jaggery in this recipe), so you do not taste the bitter taste when eating. Jaggery completely overpowers the faint bitter taste.

When making a savoury dish, such as tahini with sesame seeds, it is best to use hulled sesame seeds. I always use unhulled sesame seeds in any variety of sesame laddu because they taste so much better than hulled or polished white sesame seeds.

My laddu mixture has hardened – what should I do?
If your laddu mixture has hardened, add a few splashes of water to soften it. Cook for a few minutes on low heat after thoroughly mixing everything. When mixed with water and heated, it changes consistency and softens.

Look for the softball stage (even if the mixture has the sesame seeds, peanuts etc). Turn off the heat and roll the mixture into balls.

What should I do if the til ke laddu is not legally binding?
If you can’t bind the til laddu, it means the jaggery syrup isn’t cooked enough and hasn’t reached the soft ball stage. As a result, you can cook the entire mixture in a pan over low heat.

Cook for a few minutes, stirring occasionally, until the soft ball stage is reached. Examine the soft ball stage using the test described in the step-by-step guide above.

Do sesame seeds make you gain weight?

Sesame seeds or til are known to be an excellent source of protein, which helps increase your metabolic rate and curbs hunger, avoiding excess calorie consumption and assisting with weight loss. In fact, fiber-rich foods can help you lose fat while keeping your muscles.