Sesame seeds ladoo or til ke laddu is sesame jaggery balls and a popular Indian sweet and snack. It is made in winter and especially during the Makar Sankranti or the kite flying festival and other occasions.
It is easy to make the sesame ladoo at home with just 3 main ingredients. This recipe makes soft til laddus which will melt in the mouth. They are delicious!
Ingredients
Sesame seeds ladoo is made with sesame seeds, jaggery, ghee, and optionally some cardamom powder.
I have used white sesame seeds to make this ladoo recipe. However, any type of sesame seeds like black, brown, or white seeds can be used. The other main ingredient is jaggery. A good quality jaggery is the key to making these soft til laddus.
There are many types of jaggery available in Indian grocery stores and over the years I have tried almost all of them. I like the Laxmi brand Kolhapuri jaggery which comes in a bucket shape and is the best to make these balls. It is dark golden in color and can be easily scraped with a spoon or a vegetable peeler.
A little bit of ghee is needed as it helps in binding. Also, some cardamom powder adds flavor but it is optional.
Instructions
Making sesame jaggery balls is easy once you have all the ingredients. The first step is to dry roast the sesame seeds in a pan on low flame for a few minutes. The seeds will start crackling, give a nutty aroma, and turn a little golden in color. This is a sign that the seeds are well-roasted.
Allow the roasted sesame seeds to cool down completely and then transfer them to a blender. Blend them coarsely by applying a few pulses or blending them at a medium speed.
Add all the ingredients including the blended sesame seeds, jaggery, cardamom powder, and ghee in a bowl. Mix everything well and then make balls each with about 25 grams of the mixture.
To make the sesame balls, take the mixture in your palm and close the fist tightly and then open it. Rotate the mixture in your palm and close the fist once again. Continue this process a few times until a smooth, even, and round ball is made. Make the remaining til ladoos in the same way.
The sesame balls will be soft so be careful while handling them as they can break easily.
Substitutions
This is a gluten-free til laddu recipe and there are a few ways you can substitute the ingredients.
- Sesame seeds - instead of white seeds, black sesame seeds or brown ones can be used.
- Vegan - instead of ghee, you can use coconut oil to make this recipe vegan.
Equipment
You will need a pan or a skillet to roast the sesame seeds on the stovetop. Use a spatula to roast it well and keep stirring it intermittently to ensure they get roasted evenly.
For blending, I have used the Vitamix blender dry jar. Any other standalone blender can be used to blend the seeds coarsely.
Storage
The sesame balls can be stored at room temperature in an airtight container for 2-3 weeks.
Top tip
- The ghee must be melted before use.
- Use good quality jaggery that is soft and can easily be cut and scraped. I have used Laxmi brand Kolhapuri jaggery which comes in a bucket shape.
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📖 Recipe
Sesame Seeds Ladoo
Ingredients
- 200 grams Sesame seeds (about 2 cups, white, brown, or black)
- 175 grams Jaggery (about 1 ¼ cup)
- 2 tablespoon Ghee (melted, more if needed)
Instructions
- Put the sesame seeds in a skillet.
- Roast them on medium-low flame until they start crackling and have a nutty aroma.
- Take them off the flame and let them cool down.
- Blend them coarsely in a blender or Vitamix dry jar.
- Scrape the jaggery using a vegetable peeler.
- Add the sesame seeds, jaggery, and ghee to a bowl and mix well.
- Take about 25 grams of the mixture into your hand and make a round ball with your fist by pressing it multiple times.
- Continue in similar way for the remaining mixture.
Notes
- The ghee must be melted before use.
- Use good quality jaggery that is soft and can easily be cut and scraped. I have used Laxmi brand Kolhapuri jaggery which comes in a bucket shape.
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