Til Ladoo
User Reviews
4.8
Til Ladoo
Description
Til Ladoo is a South Asian sweet made primarily from roasted brown sesame seeds and peanuts mixed with dried coconut, grated jaggery, and cardamom powder. The recipe begins by carefully roasting sesame seeds on medium-low heat until aromatic, then similarly roasting peanuts until just golden. Coconut is dry roasted briefly in the residual pan heat.
The cooled sesame seeds and peanuts are coarsely ground in a food processor to maintain crunchy bits. They are mixed with coconut, grated jaggery (or powdered), and cardamom powder before pulsing again. Ghee is added as a binding agent and combined with a few more pulses. The mixture is then massaged by hand to release oils and help it come together.
The final texture balances mild crunch from nuts and seeds with chewy sweetness from jaggery. Cardamom highlights the flavors with a fragrant note. Til Ladoo can be shaped into small balls and stored for snacking or festive occasions.
Roasting the nuts and seeds properly prevents bitterness and releases essential oils that enhance flavor. Using jaggery adds a deep, complex sweetness compared to refined sugar.
Ingredients
- ¾ cup brown sesame seeds **
- ½ cup peanuts **
- ¼ cup unsweetened dried coconut desiccated or shredded
- 1 cup jaggery grated & lightly packed
- 1 teaspoon ground cardamom **
- 2 tablespoons ghee
Instructions
- Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
- In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden brown spots on them, take them out in a bowl and allow to cool.
- In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
- Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
- Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
- Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
- Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature for upto 10 days.
Notes
- White sesame seeds can substitute brown sesame seeds if preferred.
- When using peanuts with skins, roast and cool them, then massage hands to loosen skins before grinding, or grind with skins on.
- Grate jaggery finely using a grater, processor, or break into small pieces with a pestle for easier mixing.
- A food processor works well for grinding the ingredients; pulse in batches to avoid over-processing.
- If the mixture does not bind easily, massage in additional 1 to 2 tablespoons of ghee until cohesive.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1laddu
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 105kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 1mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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