Til Gud Mawa Ladoo


  • 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

Steps In Making

  1. 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.
  2. 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.
  3. In a mixer grinder grind the rest of the sesame seeds till they get a coarse texture.
  4. 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.
  5. Now take mawa and cook it on medium to low heat for 2-3 minutes, once done it will becomes soft.
  6. For the sweetness, in a pan heat some ghee and then add jaggery. Now let it cook till the jaggery melts completely.
  7. 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.
  8. Let the mixture cool down completely before forming the ladoo’s.
  9. Now take a spoonful of the til gud mawa ladoo mixture and form all the ladoo’s.
  10. 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.

Recipe Notes

  • 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.
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