Tilgulache Ladoo (til Laddu)

Tilgulache Ladoo (til Laddu)

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Til laddu's (known as 'tilgul' in maharashtra) are made during sankranti. While giving laddu's there is a tradition of saying - 'tilgul ghya god god bola'. Further, sankranti occurs during winter, seasme is good for health if consumed in this season.

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Tilgulache Ladoo (til Laddu) recipe - How to make Tilgulache Ladoo (til Laddu)

Preparation Time:    Cooking Time:    Total Time:     Makes 30 to 35 pieces
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  1. Roast sesame in a pan till it is golden brown in colour and keep it aside.
  2. In another pan, roast grated dry coconut in a pan for 4-5 minutes and keep it aside.
  3. Take chikki jaggery in a pan and start boiling it.
  4. In order to check whether the heating is done, take water in a cup and put drop of jaggery in it. Allow it to cool. If it forms a soft ball, then it is ready for laddus.
  5. Now add 1 tbsp of pure ghee to the mixture and keep stirring the same.
  6. Now add roasted seasme, peanuts crush, grated and roasted coconut, chana dal, cardamom powder and mix well.

For the Laddus

    For the Laddus
  1. Make the laddus while the mixture is hot.
  2. Grease hands with little ghee
  3. Make small round shaped laddus
  4. Note :
  5. If the mixture becomes hard while making laddus, re-heat the same
  6. You may add cashew nuts to make it more rich
  7. Store the laddus in an air-tight container

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This recipe was contributed by Amarendra Mulye on 06 Jan 2011
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