Til Ka Ladoo - Sesame Candy
Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar.
You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
- 1 cup sesame seeds, til
- 1 cup jaggery or gur broken in small pieces, available at Indian grocery store
- 3 tablespoons clarified butter, ghee
- 1/2 teaspoon crushed cardamom
- 1/2 cup water
Grease a plate and set aside.
In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
In the same frying pan heat the water and add the jaggery.
Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
Make all the ladoos while mix is still warm.
Sesame seed ladoo can be stored for months.
Variation:
Til Ka Ladoo can be also made as burfi.
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Makar Sankranti
December 17, 2018 at 12:33 amAppreciate your article about this til ka ladoo in southern India we just mix it with jaggery and peanut, but appears to be tasteful so will give it a try and prepare in our house
Kamal Ganatra
January 2, 2018 at 5:23 amCan I add peanut butter instead of ghee (As I am a Practising Vegan) in preparing chikki? Thanks in Advance
Manjul Rana
July 16, 2016 at 5:48 amHello manjula,
You r an inspiration and the reason why no one has an excuse to not be able to cook. Tried the Besan Ka Laddos for the first time with the help of my 88 year old mum, whose favourite Indian Mithai is Besan Ka Laddos. She is visiting me from India for a few glorious months! They turned out ok but I used brown sugar which is grainy and one can taste the sugar crystals. Can I rectify this? Heat the Laddos in the microwave, but they might break? Also they seem a bit hard, not the melt in your mouth ones you get from the Halwais in India. Please advise as to how I can make them better.
Am planning to make your hari mirch Ka Achaar next. We in Australia, are not able to bring any food into the country. Am hoping to replicate my Nani’s Lal stuffed Mirch Achaar from the Avadh region. We all love it and miss it a lot.
Manjula Jain
August 24, 2016 at 7:00 amManjul Rana, thank you, some recipes we do need to use white sugar there is no other substitute at least with my experience
Shaily
March 24, 2016 at 3:40 amPl share til ke laddoo recipe with mawa(khoya)
Manjula Jain
March 24, 2016 at 11:33 amShaily,check this link for til ki buri and make them in ladoo
https://manjulalive.wpenginepowered.com/til-ki-burfi-sesame-seed-burfi/
Sonu
January 14, 2016 at 7:07 amManjulaji what proportion should we take gud for one kg til
bhogvekarjyoti
January 14, 2016 at 1:37 amThank you so much I will try it today, hope it turns well.
Saberah
May 17, 2015 at 2:55 amHello Manjula Aunty,
i loved all your recipes n they came out awesome! Thank you.
2nd time i tried the til ka ladoo, it did not go well. I doubled the amt of water used also n it took a long time to thicken. Cld u share how do we know if the gur mixture has thicken enuf to add sesame seeds? Do we test if it is ‘1 taar or 2 etc’? Do this apply to most Desserts? Also, do we doubled the quantity if we want to make more than 1 cup or dyated in recipe?
Thank you very much…
sidra
April 25, 2015 at 10:39 amaunty pls tell me if i can avoid ghee or butter and make the laddus without it
Manjula Jain
May 2, 2015 at 12:13 amSidra, try without
sudha
April 22, 2015 at 1:54 amwhich til have you used? White or black?
Manjula Jain
April 22, 2015 at 11:40 amsudha, White till
Dr Shilpa
January 11, 2015 at 11:25 pmAwesome recipes. I just love things prepared by you.
mrs jotsna
January 9, 2015 at 9:22 amwow…. much funtastic recipes. … loving it! !!!!!!
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Lakshmi
January 17, 2014 at 8:52 amManjula aunty, as usual your recipe was awesome, I loved it.. Thanks a lot.. I have been loving your blogs. Thanks for this recipe too!!
Shubhangi
January 12, 2014 at 10:19 amThank You for the recipe…just in right time..
First time i tried tilgul..came out good..my husband n kids loved it..thank you again..
Happy Sankranti