Til Gud Ladoos/Sesame Jaggery Ladoos/Tilgul Laddoos

Til Gud Ladoos/Sesame Jaggery Ladoos/Tilgul Laddoos

By Harshada
  • Serves:
  • Prep Time: 20 Minute
  • Cooking: 15 Minute
  • Calories:




Love the lovely Indian Winters, especially here in Western India, where winters are very pleasant. Its time to flaunt those trendy jackets, stoles and cardigans, lying idle since last season. Its time to devour those traditional goodies made by grandmothers and mothers , sent in dabbas for children staying abroad. The thing about these traditional recipes is they look very simple, are made with just a handful of ingredients , but it takes considerable skill and some experience to get them right. Alternately, you need the secret recipe and tips straight from your grand moms or mothers and a practical experience to master the recipe. That’s exactly what I chose, when it comes to making a cracking Til Gud ladoos this Makar Sankranti. Receiving hands on training from my first teacher and the best chef in my life, my Mom, I m sure I ll master my ladoos every time!

Ingredients

Directions

  1. Grate the dry coconut and dry roast it.Set aside to cool. Dry roast peanuts,cool and peel off the skin and coarsely pulse in mixer. Dry roast sesame seeds and mix with all the above ingredients, adding cardamom powder
  2. In a heavy bottomed vessel, heat the jaggery and ghee till jaggery melts. Lower the heat and continue to simmer for 1 min. Put a small drop of the jaggery in a bowl of cold water. It should form a hard ball, with a much desired brittleness.(Continue
  3. Tip in the roasted mixture into it and mix till homogeneous. Transfer small amounts on a flat plate , keeping the rest covered in the vessel Pinch small amounts of the mixture and shape into small balls or ladoos in between greased palms.
  4. Important Tips: Please ensure the mixture is not too hot for your comfort. Also, don't let the mixture cool completely, you will not be able to shape your ladoos and get a coarse dry mixture instead. Continue for the remaining mixture. Keep the ladoo

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