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4.8 from 75 votes

Til Ladoo

Quick & easy recipe for the Maharashtrian Til Laddu with sesame seeds, peanuts and grated jaggery

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 dry unsweetened coconut desiccated or shredded
  • 1 cup jaggery grated & lightly packed
  • 1 teaspoon ground cardamom **
  • 2 tablespoons ghee

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  •  
  • You can substitute white sesame seeds for brown sesame seeds
  • I use shelled peanuts, if using peanuts with skin on, simply roast them, allow them to cool down, and then massage with your hands so the skin comes off easily. It is also ok to grind them with skin on 
  • Grate the jaggery using a hand grater or food processor or break it into small pieces using a pestle. You can use powdered jaggery instead of grated jaggery
  • I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
  • If you find it hard to bind the laddu, massage in an extra 1 to 2 tablespoons of ghee in the mixture

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: 1laddu

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.