Authentic Sesame Jaggery Balls Recipe – Til Ladoo with Coconut & Ghee

Last Updated on 4 months by Neha Deshmukh

Authentic Sesame Jaggery Balls Recipe – Til Ladoo with Coconut & Ghee

Introduction

Oh, Til Ladoo! These little balls of goodness just scream winter festivals to me. I remember my grandmother making these every Makar Sankranti, the whole house smelling of toasted sesame and sweet jaggery. It’s a recipe that’s been passed down through generations, and honestly, it’s one of the easiest and most rewarding Indian sweets you can make. Today, I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Til Ladoo recipe isn’t just about deliciousness; it’s about tradition, warmth, and a little bit of magic in the kitchen. It’s quick to make (under 30 minutes!), requires minimal ingredients, and is naturally gluten-free. Plus, the combination of nutty sesame, sweet jaggery, and fragrant cardamom is simply irresistible.

Ingredients

Here’s what you’ll need to create these delightful Til Ladoos:

• 1 cup 2 tablespoon white sesame seeds
• ?? cup jaggery
• ?? cup desiccated coconut
• 4 cardamom pods
• 13 tablespoon water
• 1 tablespoon ghee

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

White Sesame Seeds: Types & Toasting

We’re using white sesame seeds here, but black sesame seeds also work beautifully – they give a slightly nuttier flavour and a beautiful colour contrast. Don’t skip toasting the seeds! It unlocks their flavour and gives the ladoos that lovely crunch.

Jaggery: Varieties & Quality

Jaggery is unrefined cane sugar, and it comes in different forms. You can use regular jaggery blocks or powdered jaggery. If using a block, make sure it’s good quality and free of impurities. Around ¾ cup of jaggery should be perfect, but adjust to your sweetness preference.

Desiccated Coconut: Fresh vs. Dried

I prefer desiccated coconut for this recipe because it blends seamlessly into the mixture. Freshly grated coconut can be used, but it might make the ladoos a little softer. About ¾ cup of desiccated coconut works well.

Ghee: Clarified Butter & Its Importance

Ghee adds a richness and flavour that’s just unmatched. It also helps bind the ladoos together. You can use butter, but ghee truly elevates the taste.

Cardamom: The Queen of Spices

Cardamom is a must-have in Indian sweets! It adds a beautiful aroma and flavour. I like to lightly crush the pods to release their fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds in a pan on low heat for about 5 minutes, stirring constantly, until they are lightly browned and fragrant. Be careful not to burn them! Set aside to cool.
2. In a saucepan, combine the jaggery and water. Melt the jaggery completely over medium heat. Once melted, strain the mixture to remove any impurities.
3. Now, simmer the jaggery syrup until it reaches the soft-ball stage. To test this, drop a tiny bit of the syrup into a bowl of cold water. If it forms a pliable ball, it’s ready!
4. Remove the saucepan from the heat. Quickly mix in the roasted sesame seeds, desiccated coconut, ghee, and crushed cardamom powder into the jaggery syrup. Work quickly, as the mixture will start to cool and harden.
5. Grease your hands with a little ghee. While the mixture is still warm (but not scalding!), quickly shape it into small, round balls.
6. Let the ladoos cool completely before serving. Store them in an airtight container.

Expert Tips

A few little secrets to make your Til Ladoos perfect:

Achieving the Perfect Soft-Ball Consistency

This is the trickiest part! If the syrup is too soft, the ladoos will be sticky. If it’s too hard, they’ll crumble. A candy thermometer is helpful (around 235-240°F / 118-121°C), but the cold water test is reliable too.

Preventing the Ladoos from Crumbling

Make sure you don’t overcook the jaggery syrup. Also, working quickly while the mixture is warm is key.

Working Quickly with the Warm Mixture

Seriously, this is important! The mixture sets fast. Have everything ready to go – greased hands, a plate to put the ladoos on, etc.

Roasting Sesame Seeds for Maximum Flavor

Low and slow is the way to go. Constant stirring prevents burning and ensures even toasting.

Variations

Want to get creative? Here are a few ideas:

Vegan Til Ladoo

Simply substitute the ghee with coconut oil or another plant-based butter.

Gluten-Free Til Ladoo

This recipe is naturally gluten-free! Just double-check that your desiccated coconut doesn’t have any added gluten ingredients.

Spice Level Adjustments (Adding Chili Powder)

My friend loves a little kick in her ladoos! Add a pinch of chili powder (about ¼ teaspoon) to the mixture for a spicy-sweet treat.

Festival Adaptations (Makar Sankranti & Lohri)

These ladoos are traditionally made for Makar Sankranti and Lohri. You can also add a sprinkle of colourful edible glitter for a festive touch!

Regional Variations (Using Different Types of Jaggery)

Different regions in India use different types of jaggery. Experiment with varieties like date jaggery or palm jaggery for unique flavour profiles.

Serving Suggestions

Til Ladoos are perfect as a festive treat, a sweet snack with your evening tea, or even a little pick-me-up during the day. They’re delicious on their own, but you can also serve them with a glass of warm milk.

Storage Instructions

Store Til Ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become a little harder.

FAQs

Got questions? I’ve got answers!

What is the best type of jaggery to use for Til Ladoo?

Regular jaggery blocks or powdered jaggery both work well. Choose a good quality jaggery that’s free of impurities.

How do I know when the jaggery syrup has reached the soft-ball stage?

Drop a tiny bit of the syrup into a bowl of cold water. If it forms a pliable ball, it’s ready.

Can I make Til Ladoo without ghee? What can I substitute?

You can substitute ghee with coconut oil or another plant-based butter for a vegan version.

My ladoos are too hard. What went wrong?

You likely overcooked the jaggery syrup. Next time, be more careful and test for the soft-ball stage frequently.

How long do Til Ladoos stay fresh?

They stay fresh for up to a week at room temperature in an airtight container.

Can I add nuts to this recipe? Which ones work best?

Absolutely! Almonds, cashews, and pistachios are all great additions. Add about ¼ cup of chopped nuts to the mixture along with the sesame seeds and coconut.