In India, as winters arrive, so do fresh batch of jaggery. The market is flooded with all sorts of jaggery candies such as til gur ke laddu, chicki/moongphali ki patti, puffed rice candies,til ki gazak, rewari, and many more. These mouthwatering candies and bars are not only tasty, but nutritious too. It is a tradition to make til gur ke laddu (sesame seed candies) during winter months, and especially during Makar Sankranti.
How to make til gur ke laddu: watch video
As children, we would wait for mother to make til gur ke laddu and then munch them throughout the day. Til ke laddus are also made using khoya or mawa, but my first love is laddus made with gur (jaggery).
In Ayurveda, food items are classified according to heat they produce in the body. Jaggery and til (sesame) produce heat in the body, and are therefore recommended to be consumed in winters. Moreover, both sesame seeds and jaggery are very nutritious. While buying jaggery always try to buy darker hued jaggery, as it is less refined and has more nutrients in it.
I make til gur ke laddu with two main ingredients, til and gur. I love the nutty aroma of toasted sesame seeds, and do not like to add more ingredients to mix with this pure flavor or sesame and jaggery.
The first step is to toast the seeds. They burn very easily, and so they should be toasted in heavy bottomed pan on low flame by continuously stirring. In few minutes, toasted aroma start emanating from the seeds, they puff up a bit, and turn golden brown. Keep them aside in a bowl, and heat the pan once again. Add a teaspoonful of ghee (rarefied butter), and then pounded or grated jaggery. If we use big pieces of jaggery, it will be difficult to melt it, so break jaggery beforehand, by beating it, or even grinding it in a grinder. Add one tablespoon water. If the jaggery is fresh and moist, you may skip adding water. Again keep the flame low to medium, and keep stirring the gur/jaggery. Once it melts completely, perform water test to check whether it is ready. Take some water in a bowl, and drop a small amount of melted jaggery in it. Pick it up from water, and try making a ball with this jaggery. If you are able to make ball, that means jaggery is ready. Now add sesame seeds to it and mix everything properly. Remove from gas, and allow it to cool a bit. Apply some water to palms and start making small balls when the mixture is still warm. Make the balls quickly, as the mixture will not bind if it cools down. You can reheat the mixture a bit if needed.
You can watch video at the top to see how to make these laddus.
Though these rusty laddus are very tasty, but avoid eating too many at a time. They can cause upset stomach if taken in large quantity.
Til gur ke laddu are ready for consumption
Recipe of Til Gur ke laddu
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