Black Sesame Peanut Jaggery Balls Recipe – Authentic Indian Sweet

Last Updated on 6 months ago by Neha Deshmukh

Black Sesame Peanut Jaggery Balls Recipe – Authentic Indian Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Black Sesame Peanut Jaggery Balls, or as we often call them at home, til-shakkar ke laddu. These aren’t just sweets; they’re little bundles of warmth, tradition, and seriously delicious flavor. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. They take a little patience, but trust me, the result is so worth it!

Why You’ll Love This Recipe

These laddus are more than just a treat. They’re packed with goodness from black sesame seeds and peanuts, naturally sweetened with jaggery, and have a wonderful, slightly nutty flavor. They’re perfect for festivals, gifting, or just enjoying with a cup of chai. Plus, they’re surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to make these delightful balls:

• 1 cup black sesame seeds
• 1 cup peanuts
• 1 cup jaggery
• ¼ cup fresh shredded coconut

Ingredient Notes

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

Black Sesame Seeds: Benefits and Regional Uses

Black sesame seeds (around 140g) aren’t just about flavor. They’re incredibly nutritious, packed with calcium and antioxidants. In India, they’re especially popular in winter for their warming properties, and you’ll find them used in everything from chikki (brittle) to curries. Make sure you use good quality, plump seeds.

Jaggery: Types and Substitutions

Jaggery (around 150-160g) is unrefined cane sugar, giving these laddus a beautiful caramel-like flavor. You can find it in solid blocks or powdered form. I prefer using solid jaggery for a richer taste, but powdered works too! If you absolutely can’t find jaggery, you can substitute with brown sugar, though the flavor won’t be quite the same.

Peanuts: Choosing the Right Kind

We’re using 1 cup of peanuts (around 160g). Raw, skin-on peanuts are best. They roast up beautifully and give a lovely texture. Avoid salted peanuts, as that will throw off the sweetness.

Shredded Coconut: Fresh vs. Dried

¼ cup of fresh shredded coconut (around 30g) adds a lovely subtle sweetness and texture. Fresh is best, but if you can’t find it, unsweetened dried coconut will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black sesame seeds in water overnight. This helps soften them for easier grinding.
2. Drain the soaked sesame seeds and spread them out on a clean cloth. Let them sun-dry completely – this is important!
3. Now, dry roast the sesame seeds on low heat. Keep stirring constantly! You’ll know they’re ready when they start to pop and release their aroma. Set aside to cool.
4. Next, roast the peanuts until their skins darken and become brittle. Let them cool slightly, then rub them between your hands to remove the husks.
5. Quickly roast the shredded coconut for about a minute, just until it’s lightly golden. Watch it carefully – it burns easily!
6. While everything is still warm (this is key!), grind the roasted sesame seeds, peanuts, coconut, and jaggery together into a coarse powder. A food processor works best for this.
7. Finally, form the mixture into small balls (around 20-25 laddus). If the mixture feels dry, add a teaspoon of hot water at a time until it comes together.

Expert Tips

• Don’t skip the sun-drying step! It ensures the sesame seeds are completely dry, which is crucial for a good texture.
• Roast on low heat. Patience is key here. You want to roast, not burn!
• Work quickly. The warmth helps bind the mixture together.
• Adjust water carefully. Add just a little at a time to avoid making the mixture too sticky.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Optional): My aunt always adds a tiny pinch of cardamom powder (around ¼ teaspoon) for a lovely aromatic touch. It’s delicious!
• Festival Adaptations: These laddus are traditionally made for Makar Sankranti and Lohri, festivals celebrating the harvest. They’re considered auspicious and warming during the winter months.

Serving Suggestions

These laddus are perfect on their own, but they also pair beautifully with a warm glass of milk or a cup of masala chai. They make a lovely gift for friends and family, too!

Storage Instructions

Store these laddus in an airtight container at room temperature for up to a week. They can also be refrigerated for up to two weeks.

FAQs

What is the shelf life of these balls?

They’ll stay fresh for about a week at room temperature, or up to two weeks in the fridge.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! Just reduce the quantity slightly, as powdered jaggery is often more concentrated.

Can I add any other nuts or seeds to this recipe?

Absolutely! Cashews, almonds, or sunflower seeds would all be lovely additions.

What is the significance of black sesame seeds in Indian cuisine?

Black sesame seeds are considered warming and nutritious in Ayurveda. They’re often used in winter to combat the cold and boost energy.

How can I adjust the sweetness level of these balls?

You can adjust the amount of jaggery to your liking. Start with ¾ cup and add more if needed, tasting as you go.

Enjoy making these delicious and wholesome laddus! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!