Makar Sakranti & Lohri Special Recipes: Til Chikki, Til Laddu & Murmura Laddu

These Makar Sankranti or Lohri special recipes are everyone’s favourite. In this blog, you will know how you can make 3 special desserts: Til Chikki, Til Laddu and Murmura Laddu. Very popular in the northern parts of India, these Makar Sankranti and Lohri special recipes are feasted upon by people while celebrating the joy of harvest.

Makar Sankranti and Lohri Special Recipe Video

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Til Laddu

Ingredients

  • 1 cup (160g) til/ sesame seeds
  • ¾ cup (170g) gud/ jaggery (roughly chopped)
  • ¼ cup (35g) moonfali/ roasted peanuts
  • 1 tablespoon ghee/ clarified butter

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

  1. In a heavy bottom pan over medium heat dry roast the sesame seeds for 3-4 minutes till they turn slightly golden brown in colour and release a nutty aroma. Transfer them on a plate
  2. In the same pan over medium flame add ghee, once it melts add the roughly chopped jaggery and while stirring it constantly cook till the jaggery melts completely. (around 3-4 minutes)
  3. Now turn the flame low and add the sesame seeds and roasted peanuts and mix till everything is well combined. Now switch off the flame.
  4. Let the til gud ladoo mixture cool down for couple of minutes till you can touch it. Don’t let it cool down completely. We have to make the ladoos while the mixture is still slightly hot.
  5. Take some water and rub it in between your palms.  Now take a spoonful of the til gud ladoo mixture and form ladoos. Be careful as the mixture is hot right now. Similarly form all the ladoos.
  6. Let them cool down completely on a plate for 3-4 hours before storing them in an airtight container. They will last  for upto 2 months.

Recipe Notes

  • Don’t overcook the jaggery or the ladoos will become hard.
  • Don’t let the til gud ladoo mixture cool down completely as the mixture will turn hard quickly and you won’t be able to form ladoos.
  • If doubling the recipe and making a bigger batch then take help of one more person while forming these til gud ladoos, as the mixture turns hard quickly.

Steps By Step In Pictures

  1. In a heavy bottom pan over medium heat dry roast the sesame seeds for 3-4 minutes till they turn slightly golden brown in colour and release a nutty aroma.

2. On a pan over medium heat add ghee and let it melt completely.

3. Add roughly chopped jaggery.

4. While stirring it constantly cook till the jaggery melts completely. (around 3-4 minutes)

5. Now lower the flame and add the roasted sesame seeds.

6. Now add peanuts.

7. Mix till everything is well combined.

8. Let the til gud ladoo mixture cool down for couple of minutes till you can touch it. Don’t let it cool down completely. We have to make the ladoos while the mixture is still slightly hot.

9. Take some water and rub it in between your palms.  Now take a spoonful of the til gud ladoo mixture and form ladoos. Be careful as the mixture is hot right now. Similarly form all the ladoos.

10. Let them cool down completely on a plate for 3-4 hours before storing them in an airtight container. They will last  for upto 2 months.

11. Til laddu are ready to be served.

Murmura Laddu – CLICK HERE for detailed written Recipe & Video

murmura laddu

murmura laddu recipe

Til Chikki – CLICK HERE for detailed written Recipe & Video

CLICK HERE to subscribe to my channel for more such yummy recipes.
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