Til Laddu, Til Ke Ladoo, Til Gud Ladoo Recipe
by Tarla Dalal
Added to 121 cookbooks
This recipe has been viewed 418487 times
til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with 15 amazing images.
til ke laddu recipe known also as til ke ladoo is a must make traditonal Maharashtrian sweet during makar sankranti. til gud ladoo is made from simple ingredient til, gur (jaggery), peanuts, ghee and elaichi.
Known as Maharashtrian til che ladoo it is given to elders and kids during Sankrant and the following words are said, Til gul ghya… god god bola ! This means take the sweet til ke laddu and maintain the sweetness of our relationship.
til ke laddu recipe is prepared in Indian winters to keep the body warm and provide energy.
There is a traditional charm about this til ke laddu recipe is that makes it appeal to everyone! Aromatic ingredients like dry roasted sesame seeds and crushed peanuts are sweetened with jaggery and laced with cardamom to make delicious til gud ladoo.
Unlike sugar, jaggery has a distinctive flavour, which complements the other ingredients beautifully. This til ke ladoo also requires very little ghee, just to boost the aroma, because the crushed peanuts and jaggery provide enough stickiness to hold the laddu together.
Learn to make til ke laddu recipe | til ke ladoo | til gud ladoo | Maharashtrian til che ladoo | tilkut | with step by step photos below.
- To make til laddu, heat a broad non-stick pan, add the sesame seeds and dry roast on a slow flame for 8 minutes, while stirring continuously. Keep aside.
- Heat the ghee in a deep non-stick pan, add the jaggery, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
- Add the sesame seeds, peanuts and cardamom powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes.
- Wet your palms with little water, take a small portion of the mixture and shape into a round.
- Repeat step 5 to make 16 more laddus with the remaining mixture.
- Allow the til gud ladoo to cool completely and store in an air-tight container.
Til Laddu, Til Ke Ladoo, Til Gud Ladoo Recipe recipe with step by step photos
Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Chikki can be made with a myriad of ingredients like puffed rice, peanuts, chana dal, dry fruits etc. The sticky agent also, the sweetner is generally in the form of jaggery and sugar. While some chikkis are difficult to make, some like the murmura chikki are very easy. Listing down some popular chikki recipes from our website :
To prepare til ke laddu, heat a broad non-stick pan, add the sesame seeds.
Dry roast on a slow flame for 8 minutes or until it is aromatic and changes color slightly while stirring continuously. It is important to stir continuously as sesame seeds tend to burn and give a bitter taste.
Keep aside. If you wish to give a smooth texture to your til ke laddu then ground the sesame seeds before adding.
To prepare til ke laddu, heat the ghee in a deep non-stick pan.
Add the jaggery.
Mix well and cook on a slow flame for 4 minutes, while stirring continuously. The jaggery syrup must reach a softball stage. That means when you pour a drop of jaggery syrup on the table it has to stay in the shape of a drop and not spread. You can also check the consistency by adding drops of jaggery syrup into a bowl containing water. Once you remove the jaggery out it should be sticky and have the softball shape.
Add the sesame seeds. Jaggery and sesame are heat-producing ingredients, giving warmth to our body, This makes the til ke laddu a winter special. Many people even prefer using black sesame seeds but, I personally feel the white ones are the best and nuttier and rustic in flavor.
Add cardamom powder. You can even add desiccated coconut to make the til ke laddus more flavorful.
Mix well and cook on a slow flame for 1 minute, while stirring continuously.
Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes. The mixture turns hard and rigid when cold so be quick in the shaping process.
Wet your palms with little water or ghee.
Take a small portion of the mixture.
Shape tilkut into a round.
Repeat steps 12 to 14 to make 16 more til ke laddu with the remaining mixture.
Allow til ke laddus to cool completely and store in an air-tight container.
Nutrient values (Abbrv) per ladoo
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