til ke ladoo

Til Ke Ladoo

 
This particular dessert is especially popular during winter months as sesame as thought to have heating properties.

Til Ke Ladoo

Laddu comes from the Sanskrit  word transliterated as ladduka or lattika meaning a small ball. Laddu or Laddoo is a ball-shaped sweet popular in Indian subcontinenet .It is often served at festive or religious occasions.Til ke ladoo for Makar Sankranti in India .This particular dessert is especially popular during winter months as sesame as thought to have heating properties.

Prep Time: 10 min,Cook Time: 30 min,Total Time: 45 min,Recipe type: Dessert,Sweet dish,Cuisine: Indian,Serves: 4-5,Yield:10-15 Ladoo

Ingredients

  • 1 cup sesame seeds
 
 
 
  • 1 cup jaggery
 
 
  • 3 tbsps ghee
  • 6-8 cardamom seeds or 1tsp of powder
  • 1/2 cup water

Instructions

1.Dry roast the sesame seeds in a flat pan on medium heat. Do this till they are a very pale golden color and aromatic.

 
 
2.Put the jaggery and water in a pan and melt to form a thick syrup. To test if it is done drop a little into a bowl of chilled water. If it forms a ball, the syrup is ready. If not, cook some more. Test again till ready.
 
 
 
3.Add the toasted sesame seeds to the syrup and mix well.
 
4.Add the ghee and cardamom powder and mix well. Take off from heat.
 
5.Grease your palms and when the mixture is still hot (but cool enough to handle) take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth. Lay on a greased plate to cool. Repeat till all the mixture is used up. The ladoos will soon harden to candy-like texture.
 
 
 
6.Store til ke ladoo for up to 10-15 days in an air-tight container.
 
 
Nutrition information:10-15 Ladoos
 
 

Til ke ladoo

Laddu comes from the Sanskrit  word transliterated as ladduka or lattika meaning a small ball. Laddu or Laddoo is a ball-shaped sweet popular in Indian subcontinenet .It is often served at festive or religious occasions.Til ke ladoo for Makar Sankranti in India .This particular dessert is especially popular during winter months as sesame as thought to have heating properties.

  • 1 cup sesame seeds<br /><br />1 cup jaggery<br /><br />3 tbsps ghee 6-8 cardamom seeds or 1tsp of powder 1/2 cup water<br /><br />
  1. Dry roast the sesame seeds in a flat pan on medium heat. Do this till they are a very pale golden color and aromatic.


    Put the jaggery and water in a pan and melt to form a thick syrup. To test if it is done drop a little into a bowl of chilled water. If it forms a ball, the syrup is ready. If not, cook some more. Test again till ready.

    Add the toasted sesame seeds to the syrup and mix well.

    Add the ghee and cardamom powder and mix well. Take off from heat.

    Grease your palms and when the mixture is still hot (but cool enough to handle) take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth. Lay on a greased plate to cool. Repeat till all the mixture is used up. The ladoos will soon harden to candy-like texture.


    Store for up to 10-15 days in an air-tight container.


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