Til Laddu

Til Laddoo – Til Laddu  / Tilache laddu / Ellunda is a popular sweet in Indian cuisine, made of dry roasted til and jaggery.

Makes: 14 medium size  Laddoos or 16 small size laddus

Ingredients

1 cup / 200 ml / 8 oz good quality til (white sesame seeds)

6 tablespoons melted and sieved jaggery

1/4 teaspoon cardamom powder

1  tablespoon ghee

Extra 2 teaspoon ghee ( to make  laddoo )

Method

Here’s the recipe link of How to make melted and sieved jaggery? This step is very important for the preparation of laddu and other jaggery related sweets.

For the Til :

In an iron karahi, dry roast til  until crisp and fragrant. Stir continuously on medium to low heat. Approximate dry roasting time is 15 minutes. Keep aside.

Heat a non stick pan medium heat. Add the melted and sieved  jaggery in a  and stir continuously over a steady medium heat.  The syrup at this stage will boil vigorously with lots of bubbles.

To test the syrup is ready, drop a teaspoon of hot jaggery syrup in cold water. If it form a jaggery ball / doesn't melt (thick and sticky, it can be rolled into a soft ball), then the syrup is ready ( If the syrup is not ready, it won’t form a ball and jaggery dilute / melt in water and cold water become yellow / light brown color).

Final preparation:

Add 1 tablespoon  ghee in jaggery syrup. Mix well and remove from the heat.

Now add roasted til  and cardamom powder. Mix all the ingredients with a flat spatula.

Smear the palms with a little ghee and roll portions of the mixture into small and firm laddoos (when it is medium hot / manageable hot). Store it in an airtight container.