Til Gud Ladoo | How to make til ke ladoo
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5.0
6 reviews
Excellent
Til Gud Ladoo | How to make til ke ladoo
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Alsi Til ladoo or Ellu Unde is a winter recipe of sweet balls made using a blend of sesame and flax seeds with jaggery syrup and without ghee or any refined sugar. Its an ideal way to keep one warm when temperature dip hits.
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Ingredients
- ¾ cup flax seeds Alsi
- 1 cup sesame seeds Til
- 2-3 piece Anjeer (Fig) chopped in chunks
- 1 cup Jaggery in pieces
- ½ cup water
- ½ cup wheat flour optional
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Instructions
- Gather all the ingredients: seeds, gud, wheat flour, anjeer (chopped in uneven chunks). Heat heavy Kadai and roast flaxseeds on low flame. They will make a crack sound. Till then keep sautéing in between. It takes about 5-10 min max.Once done, take them out and in same kadai, roast sesame (til) seeds on low flame. Once they become light brown take them out. They take lesser time around 4 min max.
- Roast wheat flour on low flame. Keep it in a separate plate. Mix Roasted seeds in an open plate so that they cool off. Grind them in a jar.
- The ground mixture looks coarse and you may control how coarse it shall be. In the meantime, you may heat jaggery in water. Keep mixing jaggery and slowly it will dissolve and become one solution. Switch off at this point.
- Take the ground mixture of flax seeds, til and anjeer pieces in parath (open large utensil) Sieve Jaggery solution as it has impurities. Add wheat flour gradually to bind the ladoos.Note: This is a tough step as it involves adding hot jaggery solution to ground mixture and its recommended to make ladoos right away else they don't take shape later. Request you to be very careful while doing this step.
- Grease your palms with ghee and take lemon-sized portion from the mixture and make a ball. Keep doing it while the mixture is hot.
- The delicious jaggery alsi til ladoos are ready. Place all the ladoos in an air-tight steel container. They have a shelf life of about 10-15- days when made in Dec - Jan months.
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Overall Rating
5.0
6 reviews
Excellent
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