Recipe – Video
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- 1¼ cup (200g) til/ sesame seeds
- 1 cup (200g) gud/ jaggery (roughly chopped)
- ¼ cup (35g) moonfali/ roasted peanuts
- 1/2 teaspoon cardamom powder
- 3-4 tablespoons hot ghee/ clarified butter
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- 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 and let them cool down for 5 minutes. Now remove 2 tablespoons of them in a separate bowl. We will add this to the final mixture while making the til gud ladoos, it will give a nice bite and texture.
- In a mixer grinder grind the rest of the sesame seeds till they get a coarse texture. We do not need a very fine powder.
- Now take some roasted peanuts and grind or crush them till they get a coarse texture and mix them with the grounded sesame seeds.
- Take finely chopped jaggery or jaggery powder and grind them in a mixer for a minute till it becomes smooth and no lumps are left.
- Now in a large bowl add the whole sesame seeds, grounded sesame seeds, grounded peanuts, jaggery, cardamom powder and ghee. Mix till everything is well combined. If you are not able to bind the ladoos then add extra tablespoon of hot ghee.
- Now take a spoonful of the til gud ladoo mixture and form ladoos.
- Let them rest on a plate for 3-4 hours before storing them in an airtight container. They will last for upto 2 months.
- Add hot ghee while binding the ladoos as it will bind easily.
- You can skip the peanuts if you do not like them and replace them with almonds or cashews.
- If you do not have roasted peanuts then roast them on medium flame for 4-5 minutes till they turn aromatic. Remove the skin and then use them.