I’ve crafted a Til Laddu Recipe using earthy sesame seeds, 3/4 cup grated jaggery, a dash of water, and a sprinkle of cardamom powder. I sometimes add a little extra touch of ghee for perfect binding in this traditional treat that offers a fresh spin on classic Indian sweets today.

Jump to Recipe

I’ve always been curious about old school Maharashtrian sweets and recently decided to try my hand at an easy Til Laddu recipe. I was super excited to mix 1 cup of sesame seeds with 3/4 cup grated jaggery as the base for this dessert, and it was pretty simple to throw together.

I even added a bit of water (2 tablespoons) to melt the jaggery and a splash of ghee if you wanna help bind the mixture a bit better. A little pinch of 1/4 teaspoon cardamom powder gave it that extra kick of flavor.

I love that this til ladoo recipe is straightforward yet packs an authentic taste, making it perfect for anyone looking to whip up new sweets quickly. It reminded me of those traditional recipes passed down in families.

The steps were easy and fun to follow so I felt like I was creating a new twist on a classic Indian treat.

Why I Like this Recipe

I like this recipe because it gives me that perfect balance of crunch and sweetness that makes every bite feel special. I like it because the roasted sesame seeds bring a deep, earthy flavor that reminds me of my childhood treats. I like it because the melted jaggery mix creates a rich, buttery texture that isn’t too overpowering. I like it because the whole process of making it, even with its little imperfections, feels almost like a fun little cooking adventure.

Til laddu, also known as Til Ke Laddu or Tilache Ladoo, is one of my favorite desserts. Its mix of toasted sesame seeds and melted jaggery brings a really comforting and unique taste. I love how the jaggery turns into this smooth, warm syrup that coats every seed perfectly. The cardamom adds a nice extra kick that makes it special without being too fancy. I know it might sound simple, but this treat always reminds me of a home-cooked meal that is both nostalgic and super delicious.

Ingredients

Print Recipe (No Advertisments)

Sesame seeds are a fiber rich, protein-packed nutty delight that adds crunch and healthy fats.
Jaggery is a natural unrefined sugar that provides sweetness, quick energy, minerals and antioxidants.
Water helps melt jaggery for even mixing; its essential for a smooth texture.
Ghee adds a rich flavor, aids in binding ingredients and offers good fats for satiety.
Cardamom provides warm, aromatic spice notes, enhancing overall flavor and digestive benefits.
This recipe offers a balance of fiber, vitamins, minerals, and a delightful crunch.
Enjoy a healthy treat thats simple, quick and irresistibly tasty.
Perfect for an energy boost and a refreshing snack anytime.

Ingredient Quantities

1 cup sesame seeds

3/4 cup grated jaggery

2 tablespoons water for melting the jaggery

1 teaspoon ghee (optional, but helps bind the mixture)

1/4 teaspoon cardamom powder for extra flavor

How to Make this

Print Recipe (No Advertisments)

1. First, dry roast 1 cup of sesame seeds in a pan over medium heat for about 3-4 minutes, stirring often until they turn lightly golden. Then, set them aside to cool.

2. In the same pan, add 2 tablespoons of water and 3/4 cup of grated jaggery. Heat on a low flame and stir continuously so the jaggery melts completely.

3. Once the jaggery is melted, if you’re using it, add 1 teaspoon of ghee to help bind the mixture. Stir it in well.

4. Now, add 1/4 teaspoon of cardamom powder into the jaggery mixture for that extra flavor kick.

5. When the jaggery syrup is smooth and starts to get a slightly thicker consistency, remove the pan from the heat.

6. Quickly mix in the roasted sesame seeds into the warm syrup, making sure the seeds are evenly coated.

7. Let the mixture cool for a few minutes so it’s easier to handle.

8. Once it’s cool enough to touch but still warm, oil your hands lightly and start shaping small portions into laddus.

9. If you find the mixture is too stiff to shape, warm it gently on the stove for a few seconds and then try again.

10. Allow the laddus to cool completely at room temperature before storing them in an airtight container. Enjoy your sweet treat!

Equipment Needed

1. A medium sized non-stick pan
2. A wooden spatula or heatproof spoon
3. Measuring cups and spoons
4. A mixing bowl to cool the roasted sesame seeds
5. An airtight container for storing the finished laddus
6. A paper towel or brush to lightly oil your hands

FAQ

Q: How do I roast the sesame seeds correctly?

A: Just roast them over medium heat till they turn lightly golden. If they start getting too dark then its best to take them off as they keep cooking on residual heat.

Q: Can I use regular sugar instead of jaggery?

A: Yes you can but it might affect the flavour a bit. Jaggery gives a rich, earthy taste which is hard to replicate with sugar.

Q: Why is the water needed in this recipe?

A: The water helps to melt the jaggery so it coats the sesame seeds evenly, making it easier to shape into laddus.

Q: What does the ghee do for the mixture?

A: Adding a teaspoon of ghee helps bind the ingredients together, but if you dont have it you can still make the laddus, they might just be a bit more crumbly.

Q: How should I store the made laddus?

A: Store them in an airtight container at room temperature. They are best enjoyed within a couple days, as they may start to dry out after that.

EASY Til Laddu Recipe Substitutions and Variations

If you don’t have sesame seeds, you might try using sunflower seeds or toasted pumpkin seeds for a different flavor twist.
You can sub grated jaggery with brown sugar or dark molasses, though it may change the overall taste a little bit.
If you run out of water, a splash of milk can be used to melt the jaggery, giving a creamier texture.
Instead of ghee, unsalted butter or coconut oil works fine to help bind the mixture.
Not a fan of cardamom? A pinch of cinnamon or nutmeg can be used to add a similar warm spice flavor.

Pro Tips

1. When you’re melting the jaggery, make sure you stir it constantly so that it doesn’t burn or get lumpy, because that could really mess up the final texture.
2. If the mixture starts feeling too stiff to shape into laddus, try warming it up for a few seconds on low heat; just be careful not to overdo it or the seeds might burn.
3. It really helps to oil your hands lightly because if you don’t, the mixture might stick and it becomes hard to shape the laddus properly.
4. I found that adding a bit more ghee than what the recipe says can make the laddus softer and give them a richer flavor, especially when the mixture is a bit dry.