Sesame Ladoo - Sk
by sumagandlur
Added to 1 cookbook
This recipe has been viewed 5547 times
Laddoos should be rolled when the mixture is still warm, as the mixture starts turning solid when cool. til laddoos should be nice and hard and one can store them in a container for ten to twelve days.
- Roast white sesame seeds on hot tawa till crisp taking care that they do not change colour.
- Roast peanuts, remove skin and then make a coarse powder.
- Melt jaggery in a thick-bottomed vessel (do not put water), stir till thin.
- Addhalf a tablespoon of ghee and mix.
- Add white sesame seeds, peanut powder, grated coconut and cardamom powder one by one and keep mixing.
- Reduce the heat and keep mixing till it becomes thick.
- Remove from heat.
- Grease your hands and make small marble-sized laddoos.
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This recipe was contributed by sumagandlur on 27 Dec 2003
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