Sesame Laddu is a unique sweet & bitter dish made by blending roasted sesame with jaggery syrup and shaping them to balls. Sesame Laddu is healthy, relished as a snack and commonly made for Ganesh Chaturthi.
Sesame Laddu is a delicious and healthy sweet that you can make and store. HEre I have given Til ke Laddu Recipe with step by step pictures.
About Til Laddu Recipe
Til Laddu also called as Sesame seeds ladoo is a traditional sweet made with sesame seeds and jaggery as main ingredients.We usually make ellu urundai for ganesh chaturthi but wanted to try like in shops more like a candy(ellu mittai) so gave a try and it came out so good. I just tried with a small quantity as I am trying it for the first time, but regretted later as the ladoos got over in no time.This is a very easy recipe that you can try for ganesh chaturthi with just 3 main ingredients it gets done in minutes.
- Roasting : First roast sesame seeds until a nutty flavour comes out also it should pop up with a mild crackling sound. At this stage you can stop roasting.You can use unhulled or hulled variety of sesame seeds.
- Jaggery syrup : The jaggery syrup when dropped in water should roll into a slightly hard ball, the mixture will be brittle – this is the perfect stage we require.
- Making balls : When the jaggery syrup reaches the consistency add roasted sesame seeds and shape into balls immediately.
Ingredients
- White sesame seeds – Usually white sesame seeds is used but you can use blakc seesame seeds too. Make sure to remove the soeck before starting to cook.
- Jaggery – Use good quality jaggery.
Til laddu is a delicious sweet snack rich in calcium. It perfectly suits to pack for kids snackbox too.
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Til Ke Laddu | Sesame Laddu
Ingredients
- 1/4 cup sesame seeds
- 1/4 cup jaggery
- 1/3 cup water
- a tiny pinch cardamom powder
Instructions
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Dry roast sesame seeds till golden brown, Set aside.
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Meanwhile melt jaggery syrup in water, strain to remove impurities.
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Now take the strained jaggery syrup in a pan and heat it up. Keep stirring.
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Keep a plate with water say 1 tbsp ready - when the jaggery syrup starts thickening just pour a drop in the plate. At a stage the poured drop will not dissolve and will stand firm. At this stage try to roll it into a ball, it will form into a soft ball - that is the first stage dont get misleaded with this stage...It will be chewy when you form balls at this stage.
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Slowly if you leave for few more mins, it will start to roll into a slightly hard ball...this is the stage we require, now add roasted sesame seeds.
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Give a quick mix, add cardamom powder bring everything together and switch off.
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Then take the mixture in a spoon.I used my 1/2 tbsp measuring spoon....this is done to get all balls evenly sized.
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Grease your hands with oil and shape them into balls.
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Repeat this for the rest of the mixture. When the mixture turns hard then heat it up, then scrape it and then roll it.
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Cool down and then store Sesame Laddu in airtight container.
Notes
- Soft ball consistency gives chewy ladoos , so keep an eye. When it starts to form a slightly hard ball switch it off else the ladoos will become hard it is passes that hard ball consistency.
- Use hot water to melt jaggery so that it dissolves quickly.
- Be quick in shaping the ladoos. Take care while shaping as the mixture will be hot, start shaping only when it is a bit warm but if you rest for more time then shaping ladoos will be difficult.
- I used my measuring spoon to first scoop out then shape them into balls that way it was bearable to shape.
- Adding cardamom powder is optional but I recommend adding it for extra flavour.
- You can try the same with black sesame seeds too.
- The color of the syrup depends on the jaggery variety you use. You have urundai vellam which is yellow in color, paagu vellan which is reddish brown and achu vellam which is yellowish brown.
Nutrition
Til ke Laddu Recipe Step by Step Method
- Dry roast sesame seeds till golden brown,Set aside.Meanwhile melt jaggery syrup in water, strain to remove impurities.
- Now take the strained jaggery syrup in a pan and heat it up.Keep stirring.Keep a plate with water say 1 tbsp ready – when the jaggery syrup starts thickening just pour a drop in the plate. At a stage the poured drop will not dissolve and will stand firm.At this stage try to roll it into a ball, it will form into a soft ball – that is the first stage dont get misleaded with this stage…It will be chewy when you form balls at this stage. Slowly if you leave for few more mins, it will start to roll into a slightly hard ball…this is the stage we require, now add roasted sesame seeds.
- Give a quick mix, add cardamom powder bring everything together and switch off.Then take the mixture in a spoon.I used my 1/2 tbsp measuring spoon….this is done to get all balls evenly sized.
- Grease your hands with oil and shape them into balls.Repeat this for the rest of the mixture.When the mixture turns hard then heat it up and then scrap it and then roll it.
Cool down then store in airtight container.
Expert Tips
- Soft ball consistency gives chewy ladoos , so keep an eye.When it starts to form a slightly hard ball switch it off else the ladoos will become hard it is passes that hard ball consistency.
- Use hot water to melt jaggery so that it dissolves quickly.
- Be quick in shaping the ladoos.Take care while shaping as the mixture will be hot, start shaping only when it is a bit warm but if you rest for more time then shaping ladoos will be difficult.
- I used my measuring spoon to first scoop out then shape them into balls that way it was bearable to shape.
- Adding cardamom powder is optional but I recommend adding it for extra flavour.
- You can try the same with black sesame seeds too.
- The color of the syrup depends on the jaggery variety you use. You have urundai vellam which is yellow in color, paagu vellam which is reddish brown and achu vellam which is yellowish brown.
FAQs
1.How to find correct stage of jaggery?
Perfecting the jaggery consistency is the only crucial step in making til laddu. To make crisp til ladoo you need to check for the hard ball consistency of jaggery. Keep checking by pouring a bowl of jaggery syrup in water. First it will dissovle, next stage stage the poured drop will not dissolve and will stand firm.At this stage try to roll it into a ball, it will form into a soft ball – that is the first stage dont get misleaded with this stage. It will be chewy when you form balls at this stage. Slowly if you leave for few more mins, it will start to roll into a slightly hard ball, the mixture will be brittle – this is the perfect stage we require.
2.What type of sesame seeds to use?
You can either use white sesame seeds or black sesame seeds
3.My mixture turned , cannot make balls?
If the jaggery consistency is beyind the hard ball stage then this might happen. So try to add little water heat it up and cook for few more mins until it loosen up to form a ball.
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