- 2 cups (300g) sesame seeds/til
- ½ cup (70g) peanuts
- ½ cup (150g) mawa
- 1 teaspoon clarified butter/ghee
- 1 cup (200g) jaggery/gud
- 2 tablespoons pistachios
- ½ teaspoon cardamom powder
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 pan dry roast sesame seeds on medium to low heat for 3-4 minutes or till they turn slightly golden brown in colour and swell up in size.
- Transfer them on a plate and let them cool down completely. Remove 1/4 cup of the sesame seeds separately. We will add this to the final mixture while making the til gud mawa ladoo’s.
- In a mixer grinder grind the rest of the sesame seeds till they get a coarse texture.
- Now in a pan roast the raw peanuts for 3-4 minutes or until they get light golden brown colour. Once done remove the skin and grind or crush them till they get a coarse texture.
- Now take mawa and cook it on medium to low heat for 2-3 minutes, once done it will becomes soft.
- For the sweetness, in a pan heat some ghee and then add jaggery. Now let it cook till the jaggery melts completely.
- For assembling the gud mawa ladoo’s in a large bowl add the sesame powder, whole sesame seeds, grounded peanuts, hot jaggery syrup, mawa, pistachios and cardamom powder. Mix till everything is well combined.
- Let the mixture cool down completely before forming the ladoo’s.
- Now take a spoonful of the til gud mawa ladoo mixture and form all the ladoo’s.
- Let them rest on a plate for 3-4 hours before storing them in an airtight container. They will last for upto 12 days at room temperature and upto a month in the refrigerator.
- If your ladoo mixture is very soft then you can add some grounded sesame powder to it or put the mixture in the refrigerator for an hour to firm up.
- You can skip the peanuts and replace them with almonds or cashews.
- You can also add powdered sugar or bura instead of jaggery.