Til Gur Laddoo

Til Gur Ladoos (Sesame and Jaggery Ladoos) are a traditional Indian sweet, especially popular during Makar Sankranti, Lohri, and winter seasons. They are made with roasted sesame seeds (til) and jaggery (gur), sometimes flavored with cardamom and enriched with ghee or nuts.

Benefits of Til Gur Ladoos:

*Rich in Iron & Calcium – Great for bone health.

*Provides Warmth – Perfect for winter.

*Boosts Immunity – Natural ingredients with antioxidants.

*Energy Booster – Ideal for quick energy.

Ingredients:

• 1 cup sesame seeds (til)

• ¾ cup jaggery (gur), grated or chopped

• 1 tablespoon ghee

• ½ teaspoon cardamom powder (optional)

• 2 tablespoons chopped nuts (like almonds or cashews) (optional)

Instructions:

1. Roast Sesame Seeds:

   • Heat a pan on low-medium flame.

   • Add sesame seeds and dry roast until they turn golden and release an aroma (about 3-4 minutes).

   • Transfer to a plate to cool.

2. Melt Jaggery:

   • In the same pan, add ghee and jaggery.

   • Heat on low flame until the jaggery melts completely and forms a soft syrup. You can check by dropping a little in water—if it forms a soft ball, it's ready.

3. Mix Everything:

   • Add the roasted sesame seeds, cardamom powder, and nuts (if using) to the melted jaggery.

   • Mix well and turn off the heat.

4. Shape the Ladoos:

   • Let the mixture cool slightly but still be warm to touch.G

   • rease your palms with a little ghee and shape into small ladoos.

   • Place on a plate and let them set for 15-20 minutes.

   Another Method:

   Crush jaggery and blend in mixer jar with sesame and 1 tbsp of ghee.

   Mixture will be very smooth to bind.

Storage:

•Store in an airtight container at room temperature for 2-3 weeks.

Tips

Here are some useful tips to make perfect Til Gur Ladoos every time:

1. Roasting Sesame Seeds

•Roast on Low Flame – Stir continuously until golden brown for a nutty flavor.

•Avoid Over-roasting – Overcooked sesame seeds can turn bitter.

2. Choosing the Right Jaggery

•Use soft, organic jaggery for better texture and flavor.

•Avoid jaggery with too much moisture; it may make ladoos sticky.

3. Jaggery Syrup Consistency

•Melt jaggery on low heat with a little water or ghee to prevent burning.

•Check consistency by dropping a little syrup in cold water – it should form a soft ball (not too hard or sticky).

4. Mixing & Binding

✔ Mix quickly after adding sesame to melted jaggery to coat evenly.✔ If the mixture hardens before shaping, warm it slightly to soften.

5. Shaping the Ladoos

•Grease your hands with ghee to prevent sticking.

•Roll while the mixture is warm; once it cools completely, it becomes difficult to shape.

6. Storage & Shelf Life

•Store in an airtight container at room temperature for 2-3 weeks.

•In humid weather, refrigerate to prevent moisture absorption.