Makar Sankranti Special - Til Ke Laddu Recipe

Til ke laddu are a traditional Indian sweet made from roasted sesame seeds and jaggery. The nutty flavour of sesame seeds combined with the sweetness of jaggery and the warmth of cardamom is a delicious treat, especially popular during the winter months and the harvest festival of Makar Sankranti.
They are packed with nutrients and known for their warming properties, making them a healthy and wholesome snack. Til ke laddu symbolises harmony and goodwill, and they are often shared with loved ones with the saying "Til gul ghya, god god bola", meaning "take til and gud (sesame and jaggery), and speak sweetly".

How to Make Perfect Til Ke Laddu at Home

• Ingredients: To make delicious til ke laddu, you’ll need the following simple ingredients:

  • 1 ¼ cups white sesame seeds (til)
  • 1 tbsp ghee
  • 1 ¼ cups roughly chopped jaggery (gur)
  • ½ tsp cardamom powder (elaichi)
  • Optional: ¼ cup roasted and crushed peanuts (for extra flavor)

• Instructions:

  1. Roast the Sesame Seeds: Heat a non-stick pan over low flame and roast the sesame seeds for about 8 minutes, stirring continuously. The seeds should become fragrant and lightly browned. Once done, remove from the pan and set aside.

  2. Prepare the Jaggery Syrup: In the same pan, add ghee and heat it. Add the chopped jaggery and stir to melt. Let it cook for around 4 minutes, stirring constantly. To check if the syrup is ready, drop a small amount into cold water. If it forms a soft, pliable ball, it’s ready.

  3. Combine the Ingredients: Turn off the heat and quickly add the roasted sesame seeds, crushed peanuts (if using), and cardamom powder to the jaggery syrup. Stir everything well until combined.

  4. Shape the Ladoo: Transfer the mixture onto a greased plate. Allow it to cool for 1-2 minutes, but shape it into round balls while still warm. Wet your palms with water or ghee to make shaping easier.

  5. Let the Ladoo Cool: Once shaped, let the ladoos cool completely. Store them in an airtight container for freshness. Your homemade til ke laddu are ready to enjoy!

Tips and Tricks

To ensure your til ke laddu turn out perfectly, here are some useful tips:

• Roasting Sesame Seeds:

  • Roast sesame seeds on low to medium heat to avoid burning.
  • Stir constantly to ensure even roasting and prevent bitterness.
  • Once the seeds become fragrant and slightly browned, remove them immediately from the pan.

• Making the Jaggery Syrup:

  • Use grated or powdered jaggery to help it melt quickly and evenly.
  • Add a small splash of water to the jaggery while melting to prevent burning.
  • Cook the syrup until it reaches the soft ball stage, where it forms a pliable ball when tested in cold water.

• Combining and Shaping:

  • Once the jaggery syrup is ready, work quickly to mix the roasted sesame seeds and other ingredients before the syrup cools.
  • Grease your palms with ghee or water for easy shaping of the ladoos.
  • Shape the ladoos while the mixture is still warm, as it will harden once it cools.

By following these tips, you'll achieve perfectly roasted sesame seeds, a smooth jaggery syrup, and beautifully shaped til ke laddu every time!

Variations

Here are some variations you can try to make your til ke laddu even more delicious, drawing inspiration from the sources:

• Add nuts and/or coconut: To enhance the flavor and texture, incorporate roasted and crushed peanuts, cashews, or desiccated coconut. You can substitute a portion of the sesame seeds with these additions, or simply add them to the recipe for a richer taste and varied texture. Some sources suggest replacing up to ¼ of the sesame seeds with crushed peanuts and shredded coconut.
• Experiment with different types of sesame seeds: While white sesame seeds are most commonly used, you can also use black sesame seeds or a combination of both for a more intense nutty flavour and a visually appealing look. Remember that unhulled sesame seeds might have a slightly bitter taste, so rinse them well before roasting.
• Adjust sweetness: If you prefer a less sweet ladoo, reduce the amount of jaggery in the recipe. You can also use sugar instead of jaggery, keeping in mind that it will give the ladoos a more caramel-like flavour.
• Play with spices: Cardamom powder is a classic addition to til ke laddu, but you can also experiment with other warming spices like cinnamon, nutmeg, or ginger powder for a unique flavour profile.
• Incorporate oats: For a healthier twist, consider adding rolled oats to the recipe. Roasting the oats lightly before adding them to the mixture will enhance their nutty flavour.
• Make til chikki: If you find shaping the ladoos difficult, you can spread the mixture on a greased plate or parchment paper and let it cool and set. Once set, cut the mixture into squares or bars to make til chikki, a crunchy and delicious variation of til ke laddu.

Remember to adjust the cooking time and consistency of the jaggery syrup based on the ingredients you choose to add. Have fun experimenting and creating your own signature til ke laddu recipe!

Conclusion

Til ke laddu are a delightful, traditional treat perfect for winter or festive occasions just like Makar Sankranti. With a few simple ingredients and these easy-to-follow instructions, you can create delicious homemade ladoos to share with friends and family.

Frequently Asked Questions

Q1. Can I use black sesame instead of white sesame?

Ans. Yes, you can easily use black sesame, white sesame, or a combination of both the sesame seeds. Black sesame seeds have a more intense nutty flavour, while white sesame seeds are milder. Using a mix creates a visually appealing look with a blend of flavours. Keep in mind that unhulled sesame seeds (black or white) may be slightly bitter, so rinse them well before roasting to remove any bitterness.

Q2. What can I do if my jaggery syrup becomes too hard?

Ans. If you overcook the jaggery syrup and it becomes hard, don't worry! You can fix it by sprinkling a few tablespoons of water into the pan and heating it gently over low heat. Stir the mixture continuously until the jaggery melts and softens. Test the consistency again by dropping a small amount into cold water. It should form a soft, pliable ball.

Q3. My til ke laddu mixture is not binding. What should I do?

Ans. If your mixture isn't binding, it usually means the jaggery syrup hasn't reached the correct soft-ball stage. Place the pan back on low flame and cook the mixture for a few minutes while stirring continuously.Keep testing the consistency by dropping a small amount into cold water. When it forms a soft ball that holds its shape, it's ready. Once the correct consistency is achieved, turn off the heat and try shaping the ladoos again.

Q4. Can I make til chikki instead of ladoos?

Ans. Absolutely! If you're finding it difficult to shape the ladoos because the mixture is too hot or you simply prefer a different texture, you can make til chikki (sesame brittle). Spread the warm ladoo mixture evenly onto a greased plate or parchment paper-lined tray. Let it cool completely and harden. Once set, break or cut the chikki into pieces and enjoy!.

Q5. How should I store til ke laddu, and how long will they last?

Ans. When the sesame laddus cool completely, store them in an airtight container at room temperature.They will stay fresh and delicious for a couple of weeks. To ensure maximum freshness, handle the ladoos with clean, dry hands.