Til Ke Laddu Sesame Laddu

About Til Ke Laddu

Til Ke Laddu simply means laddu or sweetened balls made from white sesame seeds and jaggery. While growing up in a Maharashtrian community in Mumbai, Maharashtra, Til Gul Ladoos (‘til’ meaning sesame and ‘gul’ meaning jaggery) were shared with everyone during the festival of Makar Sankranti. While doing so, a common Marathi phrase was spoken, which was – ‘til gul ghya, god god bola.’ When you translate, it means ‘take til, gud (sesame, jaggery) and speak sweetly.’ Then, by the time dusk approached, we would have a big jar of the sweet Sesame Laddu and sugar candies. We would happily gorge on these. Such is the prominence of this pairing, especially when it is in the form of these Til Ke Laddu that also has jaggery and other lovely ingredients in it. Like peanuts and desiccated coconut. Isn’t this a truly winning combination in terms of taste and textures? Wouldn’t you agree too? I would also say that if you are a fan of peanuts as well, then you must check this recipe of Peanut Laddu too. It is easy, sumptuous and made with just 2 ingredients – ground peanuts and jaggery. I would really call these as protein-rich balls of goodness!

About My Recipe

In this Sesame Laddu recipe, I have cooked the jaggery to a soft ball stage. So, this gives the ladoos a soft and chewy texture. You can also cook the jaggery syrup to a hard ball stage. However, if doing so, you will get firm and dense ladoos. The choice is yours, as both ways, it will taste good. There are many ways to make these Til Ke Laddu. This post has one of the ways, while this Til Gud Ke Ladoo is made in another way, where the sesame seeds are ground. and doesn’t require you to make a jaggery syrup. Sesame Laddu makes for a great, warming sweet snack during winters as well. Apart from this, these ladoo made of sesame and jaggery also are a good source of plant proteins, fibre, antioxidants, has inflammatory properties and many other health benefits. Make them, store them and have them, whenever you wish to. This Til Ke Laddu recipe makes for about 10 to 12 ladoos. But it is easy to double or triple the quantities and make larger batches. These ladoos also stay good for a couple of weeks, in air-tight containers or boxes.  

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. I have used unhulled sesame seeds. Note that unhulled seeds are lightly bitter but are superior flavor-wise. But in this recipe, the bitter taste is not felt as jaggery overpowers the bitterness.
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.

Roast Peanuts

5. Next, add ¼ cup peanuts to the same pan. These are raw peanuts and not toasted or salted peanuts.
6. Dry roast the peanuts on low heat till they become crunchy and get a few black spots or blisters on them. Stir often.
7. Remove the peanuts in a mortar pestle. Allow to cool. If you want, you can remove the peanut skins by rubbing them between your palms, once they are cooled.

Roast Desiccated Coconut

8. In the same pan, add ¼ cup desiccated coconut.
9. Stir continuously while roasting the coconut.
10. Roast the coconut until it becomes light golden or golden. Switch off the heat.

Make Laddu Mixture

11. Add the roasted coconut to the roasted sesame seeds.
12. When the peanuts have cooled, crush them coarsely. You can also crush them in a blender or spice grinder.
13. Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
14. Next, add ¼ teaspoon green cardamom powder.
15. Mix very well. Set aside.

Make Jaggery Syrup

16. In the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery. You can use jaggery powder, like I have done or chop or grate a jaggery block. The special soft and sticky jaggery called “chikki jaggery” can also be used to make these ladoos.
17. Add 3 tablespoons water.
18. Keep the kadai or pan on the stovetop on low heat.
19. Keep on stirring the jaggery so that it dissolves. Tip: If the jaggery has impurities, then filter the solution and keep the filtered jaggery syrup back on the stovetop. I used organic powdered jaggery, so there were no impurities.
20. On low heat, simmer the jaggery syrup. It will start bubbling first.
21. You have to cook until the jaggery syrup comes to a soft ball stage. Keep stirring non-stop.
22. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. Remove it. It should be sticky and form itself into a soft ball.
23. At this consistency in the picture below, the soft ball stage had reached in the jaggery syrup.

Make Til Ke Laddu

24. At this stage, switch off the heat and add the roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
25. Mix the roasted mixture with the jaggery solution quickly and thoroughly.
26. Keep the pan on your kitchen countertop or work surface.
27. When the mixture is still hot, begin to form and shape ladoos from it. If it is too hot, wait for a minute and then form the ladoos. Spread some oil or water in your palms to form the ladoos. If you are not able to shape when the mixture is too hot, wait for some seconds and then make the Sesame Laddu.
28. You can also use a ½ to 1 tablespoon measure spoon, for scooping the mixture and making the ladoo. Then, just shape the ladoos once you scoop them out. Do shape, when the mixture is hot. If the mixture cools down, then the Til Ke Laddu cannot be made.
29. For the last batch, scrape the sides very well and then make ladoos from it.
30. Make Sesame Laddus this way. Store in an air-tight jar at room temperature.
31. Serve Til Ke Laddu during Makar Sankranti festival or have them as a sweet snack. You can easily double or triple the recipe and make a large batch that can be stored in an air-tight container for a couple of weeks.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Besan ke Laddu Recipe (Easy Diwali Sweet) Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Rava Laddu Recipe | Suji Ke Laddu Atta Laddu | Wheat Ladoo This Til ke Laddu recipe from the archives, originally published in January 2016 has been updated and republished on January 2023.

title: “Til Ke Laddu Sesame Laddu " ShowToc: true date: “2024-10-26” author: “Charles Brooks”

About Til Ke Laddu

Til Ke Laddu simply means laddu or sweetened balls made from white sesame seeds and jaggery. While growing up in a Maharashtrian community in Mumbai, Maharashtra, Til Gul Ladoos (‘til’ meaning sesame and ‘gul’ meaning jaggery) were shared with everyone during the festival of Makar Sankranti. While doing so, a common Marathi phrase was spoken, which was – ‘til gul ghya, god god bola.’ When you translate, it means ‘take til, gud (sesame, jaggery) and speak sweetly.’ Then, by the time dusk approached, we would have a big jar of the sweet Sesame Laddu and sugar candies. We would happily gorge on these. Such is the prominence of this pairing, especially when it is in the form of these Til Ke Laddu that also has jaggery and other lovely ingredients in it. Like peanuts and desiccated coconut. Isn’t this a truly winning combination in terms of taste and textures? Wouldn’t you agree too? I would also say that if you are a fan of peanuts as well, then you must check this recipe of Peanut Laddu too. It is easy, sumptuous and made with just 2 ingredients – ground peanuts and jaggery. I would really call these as protein-rich balls of goodness!

About My Recipe

In this Sesame Laddu recipe, I have cooked the jaggery to a soft ball stage. So, this gives the ladoos a soft and chewy texture. You can also cook the jaggery syrup to a hard ball stage. However, if doing so, you will get firm and dense ladoos. The choice is yours, as both ways, it will taste good. There are many ways to make these Til Ke Laddu. This post has one of the ways, while this Til Gud Ke Ladoo is made in another way, where the sesame seeds are ground. and doesn’t require you to make a jaggery syrup. Sesame Laddu makes for a great, warming sweet snack during winters as well. Apart from this, these ladoo made of sesame and jaggery also are a good source of plant proteins, fibre, antioxidants, has inflammatory properties and many other health benefits. Make them, store them and have them, whenever you wish to. This Til Ke Laddu recipe makes for about 10 to 12 ladoos. But it is easy to double or triple the quantities and make larger batches. These ladoos also stay good for a couple of weeks, in air-tight containers or boxes.  

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. I have used unhulled sesame seeds. Note that unhulled seeds are lightly bitter but are superior flavor-wise. But in this recipe, the bitter taste is not felt as jaggery overpowers the bitterness.
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.

Roast Peanuts

5. Next, add ¼ cup peanuts to the same pan. These are raw peanuts and not toasted or salted peanuts.
6. Dry roast the peanuts on low heat till they become crunchy and get a few black spots or blisters on them. Stir often.
7. Remove the peanuts in a mortar pestle. Allow to cool. If you want, you can remove the peanut skins by rubbing them between your palms, once they are cooled.

Roast Desiccated Coconut

8. In the same pan, add ¼ cup desiccated coconut.
9. Stir continuously while roasting the coconut.
10. Roast the coconut until it becomes light golden or golden. Switch off the heat.

Make Laddu Mixture

11. Add the roasted coconut to the roasted sesame seeds.
12. When the peanuts have cooled, crush them coarsely. You can also crush them in a blender or spice grinder.
13. Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
14. Next, add ¼ teaspoon green cardamom powder.
15. Mix very well. Set aside.

Make Jaggery Syrup

16. In the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery. You can use jaggery powder, like I have done or chop or grate a jaggery block. The special soft and sticky jaggery called “chikki jaggery” can also be used to make these ladoos.
17. Add 3 tablespoons water.
18. Keep the kadai or pan on the stovetop on low heat.
19. Keep on stirring the jaggery so that it dissolves. Tip: If the jaggery has impurities, then filter the solution and keep the filtered jaggery syrup back on the stovetop. I used organic powdered jaggery, so there were no impurities.
20. On low heat, simmer the jaggery syrup. It will start bubbling first.
21. You have to cook until the jaggery syrup comes to a soft ball stage. Keep stirring non-stop.
22. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. Remove it. It should be sticky and form itself into a soft ball.
23. At this consistency in the picture below, the soft ball stage had reached in the jaggery syrup.

Make Til Ke Laddu

24. At this stage, switch off the heat and add the roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
25. Mix the roasted mixture with the jaggery solution quickly and thoroughly.
26. Keep the pan on your kitchen countertop or work surface.
27. When the mixture is still hot, begin to form and shape ladoos from it. If it is too hot, wait for a minute and then form the ladoos. Spread some oil or water in your palms to form the ladoos. If you are not able to shape when the mixture is too hot, wait for some seconds and then make the Sesame Laddu.
28. You can also use a ½ to 1 tablespoon measure spoon, for scooping the mixture and making the ladoo. Then, just shape the ladoos once you scoop them out. Do shape, when the mixture is hot. If the mixture cools down, then the Til Ke Laddu cannot be made.
29. For the last batch, scrape the sides very well and then make ladoos from it.
30. Make Sesame Laddus this way. Store in an air-tight jar at room temperature.
31. Serve Til Ke Laddu during Makar Sankranti festival or have them as a sweet snack. You can easily double or triple the recipe and make a large batch that can be stored in an air-tight container for a couple of weeks.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Besan ke Laddu Recipe (Easy Diwali Sweet) Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Rava Laddu Recipe | Suji Ke Laddu Atta Laddu | Wheat Ladoo This Til ke Laddu recipe from the archives, originally published in January 2016 has been updated and republished on January 2023.