Til Ke Ladoo
Servings Prep Time
16pieces 10minutes
Cook Time
10minutes
Servings Prep Time
16pieces 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. In a griddle, on a low flame dry roast the sesame seeds till golden. Keep aside.
  2. In the same griddle, dry roast the peanuts till tiny black spots appear on the outside. Remove and allow them to cool on a plate.
  3. Once again, dry roast the coconut powder till golden in colour. Each of these steps will take about a minute or two.
  4. Blow away the outer covers of the peanuts and coarsely crush the whites in a mortar pestle.
  5. Mix the sesame seeds, peanuts, elaichi powder and coconut powder together.
  6. In a kadai, add 2 tsps ghee and the roughly chopped jaggery. Keep stirring on medium flame till it melts. Once it starts boiling, give it a minute and switch off the gas.
  7. Add all the dry ingredients to the jaggery. Rub 1 tsp ghee on the palms of your hands and while hot, scoop about 1tablespoon of mixture and start rolling into even sized balls. Once cool, it’s difficult to gather it all together so ensure that the balls are made when the mixture is still warm.
  8. The til ke ladoos are ready to be served. They stay for as long as a month and make a healthy snack treat during tea time too.