4.8 from 75 votes
Til Ladoo
Til Ladoo are traditional Indian sweet balls made by roasting brown sesame seeds and peanuts, combined with toasted coconut, jaggery, and fragrant cardamom powder. The mixture is pulsed finely but retains some texture to enhance the bite. Ghee binds the ingredients, resulting in sweet, nutty, and slightly chewy morsels commonly enjoyed as snacks or festive treats. The natural sweetness from jaggery complements the earthiness of sesame and peanuts, balanced by the warm spice of cardamom.
Prep Time
10 mins
Cook Time
10 mins
Rolling
20 mins
Total Time
40 mins
Servings:
laddu
Calories:
105 kcal
Course:
Dessert, Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 laddu
Amount Per Serving
Calories 105
% 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.