I have a confession to make. I have tried and failed miserably at making til ladoos. So every sankranthi I serve til brittle instead of ladoos. This year was no different. However, I was determined to make ladoos. So after a failed batch, I called my friend, Swati to ask her how to make ladoos. She gave me some easy tips and a no-mess recipe. So here it is. Simple, easy, fail-proof til ladoos. I am not going back to the old fashioned way of making a paankh (thick syrup) out of the jaggery ever again. Happy Sankranthi!
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Sesame | 1 cup |
| Dates/Date syrup | 1/2 cup |
| Edible Gum | 1/4 cup |
| Extra ghee for greasing hands while making ladoos | 1 tablespoon |
| Ghee | 1 tablespoon |
| Jaggery (sticky) | 3/4 cup |
| White Sesame | 1 cup |
Total time: 40 minutes
Servings: Makes around 30 ladoos.
How to make it:
- Dry roast the black sesame seeds. Roast for about 5 minutes, stirring continuously.
- Repeat the process with the white sesame seeds.
- Let them both cool to room temperature.
- In the meantime, heat 1 tablespoon of ghee. Once it is hot, add the edible gum to it. Stir continuously on a low flame until all the gum puffs up.
- In a food processor, add jaggery, pitted dates/ date syrup, edible gum, and sesame seeds. Pulse it until the mixture begins to come together.
- Tips: Make sure you use sticky jaggery. I used powdered jaggery many times and have failed.
- Apply ghee to your hands and take a small portion of the mixture. Roll in between your hands to make a round ball. Repeat for all the mixture.
- Tips: Make sure your hands are well greased. You may have to regrease them now and then to prevent the mixture from sticking to your hands.
- Store these ladoos in airtight containers. You can store them up to two weeks outside and up to 2 months in the fridge. If you can prevent them from being eaten that is.