Til Laddu – a simple til gur recipe made with white sesame seeds and grated jaggery. Softly chewy sesame seeds balls are super delicious, vegan and so easy to prepare!
I love sesame seeds and its many health benefits. It’s a great energy booster and a wonderful anytime snack. The tiny little low-glycemic seeds are full of protein, calcium, magnesium and dietary fiber.
The basic Til Ladoo recipe requires just sesame seeds and jaggery. But you can add anything you like.
Til Laddu, also called Til Gul (Maharashtra), Til Kut, Nuvvula Undalu (Andhra), is a sesame candy traditionally prepared and exchanged with family and friends during Makara Sankranti in Maharashtra, while saying “Tilgul ghya, goad goad bola” which means “Take Tilgul and talk sweetly.” Til is sesame seeds and gur (hindi) or gul (Marathi) is jaggery.
For this til ladoo recipe, the jaggery syrup is simmered till it forms a soft ball when a little syrup is dropped in water. The sesame seed balls are soft and chewy and perfect as a winter snack or sweet.
Til Laddu Recipe:
Til ke ladoo is a simple recipe made with til (sesame seeds) and jaggery (gur). Laddos made with a mixture of til and gur are called Tilkut in Maharashtra; Tilkut is traditionally made during Makara Sankranti in Maharashtra.
Sesame seeds balls are very popular in winter as sesame seeds impart heat and energy to the body, thereby dispelling the winter chill.
How to make til laddu step by step:
To make Til ke laddu, grate the jaggery and keep aside.
Dry roast the sesame seeds in a sauté pan over low heat, stirring continuously till they start to pop and slowly turn a golden brown. Make sure they don’t get burnt as that will make them bitter to taste. Remove the roasted til and keep it aside.
In the same pan heat 3 tbsp water and tip in the grated jaggery.
Keep stirring till the jaggery or bellam melts completely.
Boil the jaggery till it becomes thick and forms a soft ball when a little jaggery solution is dropped into a small bowl of water. Turn off the gas. (If the jaggery syrup is allowed to simmer beyond this stage, the laddus will turn hard).
Add the sesame seeds to the jaggery and mix thoroughly.
Transfer the mixture onto a plate.
Dip your hands in chilled water, take a small portion of the mixture and form into a ball.
The til-gur mixture should be hot while making ladoos as it tends to harden once it starts to cool, making it difficult to form balls. If you find the jaggery-sesame seeds mixture is too hot to the touch, just wait for a couple of minutes and then start making the sesame seeds laddus.
Prepare all the Nuvvula Ladoo’s in the same way. Enjoy Til Ladoo as a delicious evening snack.
Sesame Seeds Ladoo Recipe details below:
- Til/Sesame seeds – ½ cup, roasted
- Jaggery – ½ cup, grated
- Water -3 tbsp
- Heat a clean dry pan and slow roast the sesame seeds on low heat, stirring continuously. Once they turn a light golden brown, remove onto a plate and keep aside.
- Heat 3 tbsp water in the same pan and add the grated jaggery. Stir till the jaggery melts completely. Boil the jaggery till bubbles form and it slowly starts to thicken.
- Keep a small bowl of water near you and drop a little of the jaggery in the water and check with your fingers to see if it forms a soft ball. Once it starts to form a soft ball, switch off the gas and stir in the roasted sesame seeds till they are well combined with the jaggery.
- Transfer the sesame seeds-jaggery mixture onto a plate. Dip your hands into a bowl of chilled water, take about a tablespoon of the mixture and roll into a ball. Do the same with the rest of the mixture while still warm.
- Serve delicious Til Laddu with a mug of coffee or tea. Store the Til gur ladoos in an air tight container.