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Til Or Sesame Seeds Ladoo (sankranti Special)

Til Or Sesame Seeds Ladoo (sankranti Special)
Til Or Sesame Seeds Ladoo (sankranti Special)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Snacks

About this recipe

Til gul or tilachi ladu is a very popular Maharastrian sweet dish made during Makar Sankranti, a Hindu festival celebrated on 14th January. It is made with sesame seeds, jaggery and ghee. It is a tradional winter sweet because it is consumed in winter months as til is known to have heating properties. Til ladoo can be quickly and easily made and stored upto 2 weeks in a tight airtight container.

Ingredients for Til Or Sesame Seeds Ladoo (sankranti Special)

  • Til/Sesame seeds - 1 cup
  • Jaggery - 3/4 cup
  • Ground nuts - 2 tablespoons
  • Cardamom powder - 1/4 teaspoon
  • Ghee - 1 teaspoon

How to cook Til Or Sesame Seeds Ladoo (sankranti Special)

  1. HOW TO MAKE TILACHI LADU OR SESAME SEEDS LADOO OR TIL GUL RECIPE Heat a heavy bottomed pan. Add sesame seeds and dry roast stirring continuously till they become light brown. Take care not to over roast or make too brown. Remove the roasted sesame seeds in a plate and allow it to cool down completely.
  2. Add ground nuts to the same pan and roast for 3-4 minutes. Once cooled down, remove the skin and grind the nuts into one or two pieces and keep it aside. Take a mixing bowl. Add roasted sesame seeds, groundnut pieces and cardamom powder and mix together. Keep aside. (sesame mixture)
  3. Heat one teaspoon of ghee in a pan. Add jaggery and keep stirring continuously on a low flame, till the jaggery melts completely. Once the jaggery melts, switch off the flame. Add the sesame mixture and stir continuously till the mixture forms a lump. When the mixture becomes little warm, grease your palms and make small balls from them. 
  4. Til ladoos can be stored in an airtight container for upto 2 weeks. 
    Til Or Sesame Seeds Ladoo (sankranti Special)
  5. NOTE: Make laddus when the mixture is still warm. If the mixture becomes cold, you cannot make laddus out of it.
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