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
You can also try my other dessert recipes such as moong dal ki barfi, kalakand, or rice kheer. If you like to eat healthy try making roasted chivda (flattened rice) or fruit salad.
Recipe of Til Gur ke laddu
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| Servings | Prep Time |
| 20 laddus | 5 minutes |
| Cook Time | Passive Time |
| 12 minutes | 5 minutes |
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Til gur ke laddu have nutty flavor and are very nutritious. They can be stored in airtight container for two weeks.
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- 200 grams sesame seeds
- 200 grams jaggery pounded or grated
- 1 teaspoon ghee/rarefied butter
- 1 tablespoon water
- Toast sesame seeds on a low flame in heavy bottomed pan or kadai. Keep stirring continuously, as sesame seeds turn bitter if they burn. After 2-3 minutes seeds will pop up. Heat for some more time till the seeds turn golden brown and nutty aroma of toasted seeds starts coming out.
- Remove seeds from hot pan, and now add ghee and then gur/jaggery to it. Also add 1 tablespoon of water. Jaggery will start melting. Stir it continuously till all the jaggery melts. Now perform water test to check if jaggery is ready. Take normal water in a bowl at room temperature. Drop some melted jaggery to it. Remove this jaggery from water, and try making a ball with it. If ball can be formed, then the jaggery is ready.
- Now add toasted sesame seeds to this melted jaggery, and mix well. Remove the pan from fire, and allow the mixture to cool down to a temperature, where it can be handled with hands. Apply water to palms and start making small balls with this mixture. Make laddus fast, as the mixture will not bind if it cools down.
- If the mixture cools down, and you are unable to form laddus, slightly heat it once again and quickly make laddus.
- Store laddus in airtight container when they are cold.
- Use dark brown jaggery, as it is more nutritious.
- Use heavy bottomed pan as both the ingredients burn pretty fast.
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