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 it cool. Alternately the Ingredients can also be roasted in a kadhai seperately.
Grind the roasted whole nuts with some portion of roasted oats ,along with the prunes and dates. This is to ensure the dates dont become sticky. Add more of roasted sesame coconut mix to make it dry.
Mix the ground mixture along with the remaining roasted sesame coconut oats 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.
Once the brown sugar dissolves, turn off the heat, and add 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 and 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.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....