Cook with Anjali

Til Ke Ladoo / Sesame Seeds Balls

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In my home when the excitement for the new year diminished we became excited for Makar Sankranti. For me Makar Sankranti meant Til Gur Ladoo. The Til Gur ladoo or Sesame Seed Balls had a very winter like feel to it. Ingredients like dry roasted sesame seeds, nuts sweetened with jaggery and hint of cardemon made the delicious ladoos made the winters cozy and pleasing. This is a very simple yet delicious recipe. Do try this as below and the results will be great

Prep & Cooking Time – 10 minutes

Ladoo Rolling Time – 20 minutes

Level of Cooking – Easy

Cuisine – Indian Dessert

Ingredients –

  • White Til (sesame seeds) – 400 gms./1lb
  • Jaggery – 400 gms./1lb
  • Cardamom Powder – A pinch
  • Almond & Walnut Powder – ½ cup (optional)
  • Ghee – 2 tbsp (for melting Jaggery & Greasing Hands)

Method of Preparation –

  • Heat a non-stick pan, add the sesame seeds and dry roast on a slow flame for 5/6 minutes, while stirring continuously. You will know from the smell that they are done and roasted well. Be careful not to over roast as it will taste burnt in the ladoo
  • Heat the ghee in a non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 to 5 minutes, stirring continuously till it melts

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  • To the melted jaggery add the sesame seeds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Switch off the flame and add Almond and Walnut powder and cardamom
  • Transfer the mixture onto a worktop, allow it cool slightly for 1 to 2 minutes.
  • One cold Wet your palms with little water, take a small portion of the mixture and shape into a round ball

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Enjoy the festivity and leave your feedback

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As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. .

I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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