- Serves: 20 pieces
- Prep Time: 20 Minute
- Cooking: 5
In India, the festivities never end. Barely out of the festive party hangover and here we are looking to celebrate Makar Sankranti and Lohri in this beautiful winter season! Each of our festive treats have its own significance. A traditional Til Gud ladoo is made and eaten especially this season to provide our body the much needed warmth and energy in cold winters. It simply amazes me how our grandmother and mothers managed to get the consistency of the molten jaggery just right without any fancy equipments or candy thermometers, and still we always had a beautifully brittle ladoo or bar with just the correct crunch. There were some disasters of course wherein the ladoos literally needed hammers to break, and the cooks conviniently blamed the jaggery quality. But these days kids are not much fond of traditional treats. One reason being easy access and availability of all sorts of sweets round the year. As a Mom I realized, you need to reinvent existing food and recipes to modern taste, keeping the basic principles intact. That’s precisely what I tried doing with this recipe. These ladoos may not have the brittleness, but still has the same goodness of Til,Jaggery,Coconuts,Oats and nuts. They are my kids favorite evening snack to keep up their energy levels. As for us adults, they are a good morning nibble or evening treat.
- Mix sesame seeds,desiccated coconut and place in a baking tray. Place oats and nuts at the side and roast in oven at 180 deg C for 8-10 mins, mixing with spoon in between to prevent the tops from charring. Once lightly browned. Put off oven and let i
- Grind the roasted whole nuts with some portion of roasted oats ,along with the prunes and dates. Add more of roasted sesame coconut mix if the mixture is getting too sticky.
- Tip in the ground mix along with the remaining roasted sesame coconut oats mix in a flat plate Add Cardamom Nutmeg Powder. Mix together.
- In a kadhai , heat the jaggery(chopped or grated into small chunks) along with a tbsp of ghee. Let the jaggery melt at medium heat. Do not overcook. Once the mixture is lump free and syrupy, add brown sugar and mix over low heat for 2-3 mins,until in
- Tip in the roasted sesame nut mixture into the jaggery and fold together till mixed well.
- Transfer the mixture in a flat plate. Grease palms with some ghee nd check the mixture. If too hot, wait for few seconds. The mixture dries up so waiting too long will result in crumbs and ladoos wont bind.
- Gently take small portions and start making ladoos. place on a flat plate to cool. Once cooled completely, transfer in an airtight jar or steel dabba. Stays good for a month or so. Can also be made into bars and cut into squares.
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