How to make Til Ke Laddu

Roast Sesame Seeds

1. Heat a kadai or pan and add ⅓ cup sesame seeds to it. The pan should not be too hot, but on low heat.

Tip: You can use both hulled seeds or unhulled white sesame seeds

2. On low heat, roast the sesame seeds. Stir at intervals
3. The sesame seeds pop and change color. On low heat, this takes about 2 to 3 minutes. Do not brown them.
4. Once the sesame seeds are roasted well, remove them and keep aside on a plate.
5. Next, add ¼ cup makhana to the same pan.
6. Dry roast the makhana on low heat till they become crunchy and get a few black spots or blisters on them. Stir often.
7. Remove the makhana in a mortar pestle
8. In the same pan, add ¼ cup desiccated coconut. Stir continuously while roasting the coconut. Roast the coconut until it becomes light golden or golden. Switch off the heat.
9. Add the roasted coconut to the roasted sesame seeds.

10 When the makhana  have cooled, crush them coarsely. You can also crush them in a blender or spice grinder.

11 Add the coarsely crushed makhana  to the roasted coconut and sesame seeds.

12.  Next, add ¼ teaspoon green cardamom powder. Mix very well. Set aside.

13.  Make Jaggery Syrup: In the same pan or kadai, take ½ cup powdered jaggery or grated jaggery. You can use jaggery powder.

14. Add 3 tablespoons water. Keep the kadai or pan on the stovetop on low heat. Keep on stirring the jaggery so that it dissolves.
15. On low heat, You have to cook until the jaggery syrup comes to a soft ball stage. Keep stirring non-stop. At this stage, switch off the heat and add the roasted mixture of sesame seeds, desiccated coconut, crushed makhana and cardamom powder.
16. Mix the roasted mixture with the jaggery solution. When the mixture is still hot, begin to form and shape ladoos from it. Spread some oil or water in your palms to form the ladoos.
17. Do shape, when the mixture is hot. If the mixture cools down, then the Til Ke Laddu cannot be made.
18. Make Sesame Laddus this way. Store in an air-tight jar at room temperature.