When the festival of Makar Sankranti is approaches the smell of delicious Til Gul Ladoos starts coming out from every house. Til gul ladoos (’til’ denotes sesame seeds and ‘gul’ denotes jaggery in marathi) are distributed with everyone on Makar Sankranti. Peanuts and dried coconut are also used in the til ke laddu preparation. In regards to texture and aroma, sesame seeds, peanuts, and coconut are unbeatable mixture. Don’t you think so?
During wintertime, til ke laddu is a comforting sugary treat. You may make them ahead of time, preserve them, and eat them whenever you choose. 8 to 10 til ke laddu can be made with this recipe. You can, however, double or quadruple it.
1. 1 & 1/4 cup of sesame seeds
2. 1 tablespoon ghee
3. 1 1/4 cup thick jaggery, coarsely diced
4. 1/4 cup peanuts, toasted and smashed
5. 1/2 teaspoon powdered cardamom
1. To create til laddu, prepare a wide non-stick skillet over low flame, pour the sesame seeds, and dry cook for 10 min, tossing constantly. Set aside for now.
2. In a large non-stick skillet, melt the oil, insert the jaggery, combine well, and cook on a low flame for 4 minutes, stirring frequently.
3. Blend in the sesame seeds, peanuts, and cardamom powder, and then simmer for 1 minute over moderate heat, tossing constantly.
4. Place the combination on a buttered platter and set it aside to settle for 2 – 3 minutes.
5. Wet your hands with just a little water, then scoop up a small amount of the mixture and roll it into a ball.
6. With the leftover ingredients, continue step 5 to make additional laddus.
7. Let for thorough cooling before storing the til gud ladoo in a sealed jar.