TIL LADDU
Ingredients
- 1 cup Black sesame seeds / til
- 1/2 cup Jaggery
- 1 tsp Ghee, optional
- 1 tsp Cardamom / elaichi powder
Instructions
- Dry roast the sesame seeds on low flame till it crackles and releases nice aroma. Do not over roast it, otherwise, it tastes bitter. Allow it to cool.
- Take 2-3 tbsp of water and jaggery in a thick bottomed vessel and bring it to boil. Keep stirring in low flame until the syrup is thick and sticky.
- IMPORTANT STEP To check syrup : To test jaggery syrup readiness - Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put it in water, you should be able to make a ball of it. Then the syrup is ready .
- Once the syrup is ready, Switch off and add roasted sesame seeds .mix well .
- The mixture will be very hot , let it sit for a min . Let the temperature reduce little
- Wet your hands , take a spoonful of the mixture,tightly press the mixture and make small balls.Remember the mixture should be hot only while making laddus , else they will be crumbly and we cant make laddus
- Your black beauties are ready .When cold, store in an air tight container. These laddus will be harder and crisp ,unlike the typical soft laddus.Enjoy these laddus as a healthy dessert or as a healthy snack !!!
Video
Notes
NOTE :
- If the black sesame are old, it might not crackle properly. If its not crackled properly, laddus give a raw taste.
- While dry roasting the sesame seeds, sprinkle few drops of water to the seeds.It avoids them from jumping out of the kadai .
- dry roast sesame seeds on low flame else they might burn and taste bitte
- If you want , you can add 1-2 tsp of ghee to the syrup.
- If you are a beginner , you might find it difficult to roll laddus . So to ease things , after roasting .. you can pulse them a bit in mixer and later add to the jaggery syrup . Making laddus later becomes more easier .
- You need to be very quick