Ingredients
Scale
- 1 cup sesame seeds
- 1 tablespoon raw peanuts, finely crushed (optional)
- 1 cup jaggery (a hardened sugar cane), cut into small pieces
- ¼ cup water
- ½ tablespoon coconut oil
- 1 teaspoon ground cardamom
Instructions
Stage 1 – Roast Your Nuts and Seeds
- Start by taking a small pan over medium-high heat. When it’s heated up, add in your peanuts and begin roasting if you’re using them. If not, skip this step and the next one
- Roast your peanuts for 3-4 minutes until they start to brown, then remove them from the heat and set aside
- Next, add your sesame seeds and roast them as well. This should take between 3-5 minutes until they start to brown and become fragrant
- When roasted, remove your sesame seeds from the pan and set aside as well
Stage 2 – Create Your Jaggery Syrup
- In the same pan, you’ll then start by adding your water. Give it around 30 seconds for the water to heat up and maybe even bubble
- With your water heated, add in your pieces of jaggery and begin to mix around. The jaggery will start to dissolve, and a syrup will start to form. It’s helpful here to use a ladle to stir and help break the jaggery pieces down
- Next, add in your coconut oil and cardamom powder and continue stirring the jaggery syrup for 1 minute. The syrup will become darker and slightly thicker as the water starts to evaporate away
- As the syrups starts to thicken, reduce your stovetop heat to a bare simmer
Stage 3 – Putting Your Til ke Ladoo Together
- As your syrup continues to simmer, fold in your sesame seeds and peanuts and stir thoroughly
- Once the sesame seeds and peanuts have been well-coated in this jaggery syrup (and you generally have a fairly thick paste forming), turn off your stovetop heat and transfer your til ke ladoo mix to a plate line with parchment paper
- Wait about 1 minute for the mixture to cool. In the meantime, rub some coconut oil through your hands to coat them well
- Take a spoonful of til ke ladoo into your hand and begin quickly molding it into the shape of a ball. Be careful here, because the mixture might still be very warm! Move quickly to keep from hurting yourself with the heat
- Continue to mold all your til ke ladoo into a ball shaped, then set aside. Once it’s hardened, you’re all done!
- Prep Time: 5 min
- Cook Time: 15 min
- Cuisine: Indian
