Til / Sesame laddoo.

Til / Sesame ladoo with dry coconut and peanuts.

Ingredients :

White Til (Sesame) Laddoo 

White polished Til : 250 gms

Ground Nuts : ½ cup

Desiccated Coconut: ½ cup

Jaggery : 250 gms.

Ghee : 1 tblsp

Dry roast 250 gms of white polished Til seeds in a kadai on high heat for 5 minutes, then lower it to medium heat and fry further, once the colour slightly changes keep the heat low and fry till you get a pale golden colour. You should keep stirring all the time while frying the til so that the til does not get burnt. You will get a nice fragrance when the til changes to golden colour. Remove and put it in a tray and keep aside.

Dry roast ½ cup of peanuts / ground nuts till done in the kadai, cool and remove the skin, pound it to pieces and keep them ready.

Dry roast ½ cup of grated dry coconut / desiccated coconut for 5-8 minutes on a very low heat till they are crunchy. Be careful as this should not change colour or get burnt. Remove and keep aside. 

In the same kadai put 250 gms of jaggery / gud cut into small pieces (Chikki gud is usually used for this which is available specially during the Sankranti season). Add a tblsp of ghee and keep it on medium heat till the jaggery / gud melts, lower the heat, when the jaggery turns golden which hardly takes time once it melts, add in the fried til, peanuts, coconut, ½ tsp of cardamom powder and mix well. The mixture should mixed well for a few minutes. Take off from heat. 

Apply ghee to your hand and form small lemon sized balls by rolling it between your palms till you get a smooth ladoo. Be careful when doing this as the mixture is hot and you may burn your hands. With practice, you will be able to do this easily. Put the laddoo in a greased tray. Finish all the mixture by making them into even sized laddoos. These will harden once they cool down. Store in airtight container.