Name: Sesame Seed Ladoos (Til Gul Ladoo) for Sankranti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup Sesame Seeds; 2 tbsp Nuts (ground); 1/4 tsp Cardamom (ground); 3/4 cup Jaggery; 1 tsp Ghee

Sesame Seed Ladoos (Til Gul Ladoo) for Sankranti

35 minutes

876 reads

4.25 from 4 votes

Indian

About Sesame Seed Ladoos (Til Gul Ladoo) for Sankranti

Warm up your winter celebrations with the irresistible aroma of Sesame Seed Ladoos (Til Gul Ladoo), a traditional Maharashtrian treat perfect for Sankranti. These delightful, nutty bites offer a taste of heritage and are surprisingly easy to make.

Roasted sesame seeds and warm jaggery mingle beautifully, enhanced by the fragrant touch of cardamom and ghee. These wholesome ladoos are not only delicious but also provide a welcome energy boost during the colder months.

Follow our simple step-by-step guide to create these culturally significant sweets and enjoy their festive flavors for days to come. They're perfect for sharing and savoring!

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Recipe Time & More

Prep20

Cook15

Total35

Calories250 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Savoury

Ingredients

Roasted Sesame Seeds

▢ 1 cup Sesame Seeds

Flavor & Spice

▢ 2 tbsp Nuts ground
▢ 1/4 tsp Cardamom ground

Sweetener & Fat

▢ 3/4 cup Jaggery
▢ 1 tsp Ghee

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Instructions

In a heavy-bottomed pan, dry roast the sesame seeds over medium heat. Stir continuously until they turn light brown and fragrant. This releases their nutty aroma. Be careful not to over-roast, as this can make them bitter. Transfer the roasted sesame seeds to a plate and let them cool completely.
In the same pan, roast the ground nuts for 3-4 minutes until lightly toasted. Let them cool, then remove any loose skins. Roughly chop the nuts or grind them into smaller pieces. Set aside.
In a mixing bowl, combine the cooled roasted sesame seeds, chopped nuts, and ground cardamom. Mix well and set aside.
Heat the ghee in the same pan over low heat. Add the jaggery and stir continuously until it melts completely and forms a smooth syrup. Be patient and avoid high heat to prevent burning.
Remove the melted jaggery from the heat. Quickly add the sesame seed mixture and stir vigorously until it combines and forms a thick, cohesive mass.
While the mixture is still warm, lightly grease your palms with ghee. Shape the mixture into small ladoos. Working quickly is important, as the mixture hardens as it cools.
Store the sesame seed ladoos in an airtight container at room temperature. They will keep for up to two weeks.

Recipe Notes

Good To Know

For extra crunch and flavor, lightly roast a handful of chopped peanuts or cashews and mix them with the sesame seeds before shaping the ladoos.
If the jaggery mixture hardens before you finish making all the ladoos, gently reheat it for a few seconds to soften, then proceed with shaping.
To prevent sticking, grease your palms with a little ghee before rolling the mixture into balls, which also adds a shine and enhances the aroma.
Add a pinch of salt to the jaggery syrup to balance the sweetness and bring out the nuttiness of the sesame seeds.

Expert Tips

For a richer flavor, use dark jaggery instead of light jaggery.
If you don't have ghee, you can use coconut oil for greasing your palms.
Experiment with different spices like cardamom or nutmeg for a unique flavor profile.