Til ke ladoo are a famous sweet which is made during winters especially around Makar Sankranti. So this time when my mother had come to visit me I asked her to teach me how to make Til ke ladoo.
This is a very easy recipe with only three ingredients. Ofcourse there must be various recipes of making til ke ladoos, I'm sharing with you the recipe which i have learnt from my mother and that is the way I love my Til ke ladoos.
INGREDIENTS
300 gm safed til/ white sesame seeds
300 gm boora/ powdered sugar
500 gm khoya/mawa (evaporated milk solids)
METHOD
1. Spread the til in a plate and check out for any tiny waste particles. Once you have cleaned them nicely. Take a kadai, keep the flame low.
2. Add the cleaned til and dry roast them till they become crunchy. Keep stirring them often so that they are evenly roasted you will hear crackling sound.
3. Spread them in a plate and allow them to cool.
4. In the same kadai add the khoya and roast it on medium flame. Keep stirring so that it does not burn. Roast the mawa till it becomes a little crumbly.
5. Lightly grind the til in the mixer jar or just pulse it a few times. Do not powder it very fine, it should be crumbly.
6. Add the powdered til to the khoya and mix it well.
7. When the til and mawa mixture is still warm add the powdered sugar to it and mix everything nicely.
8. Take a small amount of mixture in your hands and shape into ladoos.
9. Til ke ladoos are usually made in winters so if you are staying at a place which is cold enough you can store them at room temperature upto a week or 10 days. If the climate around your place is warm or if you want to store them for a longer period refrigerate the prepared ladoos.
1. Spread the til in a plate and check out for any tiny waste particles. Once you have cleaned them nicely. Take a kadai, keep the flame low.
2. Add the cleaned til and dry roast them till they become crunchy. Keep stirring them often so that they are evenly roasted you will hear crackling sound.
3. Spread them in a plate and allow them to cool.
4. In the same kadai add the khoya and roast it on medium flame. Keep stirring so that it does not burn. Roast the mawa till it becomes a little crumbly.
5. Lightly grind the til in the mixer jar or just pulse it a few times. Do not powder it very fine, it should be crumbly.
6. Add the powdered til to the khoya and mix it well.
7. When the til and mawa mixture is still warm add the powdered sugar to it and mix everything nicely.
8. Take a small amount of mixture in your hands and shape into ladoos.
9.Til ke ladoos are usually made in winters so if you are staying at a place which is cold enough you can store them at room temperature upto a week or 10 days. If the climate around your place is warm or if you want to store them for a longer period refrigerate the prepared ladoos.
HAPPY COOKING!! 😊
