Easy Sesame Jaggery Laddoo Recipe – Traditional Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Sesame Jaggery Laddoo Recipe – Traditional Indian Sweet

Hey everyone! If you’re looking for a sweet treat that’s both wholesome and incredibly delicious, you’ve come to the right place. These Sesame Jaggery Laddos (or ladoos!) are a classic Indian sweet, especially popular during winter and festivals like Makar Sankranti. I remember my grandmother making these every year – the aroma of roasting sesame seeds instantly takes me back to my childhood! They’re surprisingly easy to make, and honestly, so satisfying. Let’s get started, shall we?

Why You’ll Love This Recipe

These aren’t just any ladoos. They’re packed with the goodness of sesame seeds and jaggery, making them a relatively healthy indulgence. Plus, they come together in under 15 minutes – perfect when you have a sweet craving and don’t want to spend hours in the kitchen. They’re naturally gluten-free and can easily be made vegan too (more on that later!). Honestly, once you try these, you’ll be hooked.

Ingredients

Here’s what you’ll need to make about 10 delicious ladoos:

• 1 cup white sesame seeds (approximately 160g)
• 1/3 cup jaggery (approximately 75g)
• 2 small cardamoms (or ¼ teaspoon cardamom powder)

Ingredient Notes

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

White Sesame Seeds: Benefits & Selection

White sesame seeds are nutritional powerhouses! They’re a great source of calcium, iron, and healthy fats. When buying, look for seeds that are plump and creamy white. Avoid any that look discolored or shriveled. You can find them easily at any Indian grocery store, or even in the international aisle of most supermarkets.

Jaggery: Types & Substitutions

Jaggery is unrefined cane sugar, and it gives these ladoos a beautiful, caramel-like flavor. You’ll find it in solid blocks, powdered, or even liquid form. I prefer using solid jaggery for this recipe, as it gives the best texture. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavor won’t be quite the same. (About 80g of brown sugar would be a good substitute).

Cardamom: Fresh vs. Ground – Which to Use?

Freshly crushed cardamom pods are always best for that vibrant aroma! But if you’re short on time, good quality ground cardamom works perfectly well. I usually keep both on hand. If using pods, lightly crush them to release the seeds before adding them to the grinder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the sesame seeds. Heat a pan over medium heat and add the sesame seeds. Roast for 2-3 minutes, stirring constantly, until they turn golden and fragrant. Be careful not to burn them – burnt sesame seeds will make the ladoos bitter!
2. Once roasted, take the sesame seeds off the heat and let them cool completely. This is important, otherwise, the jaggery will melt too quickly.
3. Now, transfer the cooled sesame seeds to a mixer jar. Add the jaggery and cardamom.
4. Grind everything together. Initially, it will seem like it’s not coming together, but keep going! As you grind, the mixture will start to release its natural oils and eventually form a slightly sticky, dough-like consistency. This usually takes about 3-5 minutes.
5. Transfer the mixture to a bowl and give it a good mix. It should hold its shape when you squeeze it.
6. While the mixture is still warm (but cool enough to handle!), start shaping it into small, tight ladoos. I find it easiest to use slightly damp hands to prevent the mixture from sticking.
7. Finally, let the ladoos cool completely on a plate. Once cooled, store them in an airtight container.

Expert Tips

• Don’t skip the cooling step! Cooling the sesame seeds before grinding is crucial for getting the right texture.
• Grind in short bursts: This prevents the mixer from overheating.
• Adjust the jaggery: If you prefer a less sweet ladoo, reduce the amount of jaggery slightly.

Variations

• Nutty Delight: My friend, Priya, loves adding a handful of chopped almonds or cashews to the mixture for extra crunch.
• Coconutty Goodness: A tablespoon of grated coconut adds a lovely tropical flavor.
• Spice it Up: A pinch of nutmeg or a tiny bit of ginger powder can add a warm, comforting spice.

Vegan Adaptation

Want to make these vegan? Simply ensure your jaggery is vegan-friendly (some jaggery is processed using bone char – check the packaging). That’s it! The rest of the recipe is naturally vegan.

Gluten-Free

These ladoos are naturally gluten-free, making them a great option for those with gluten sensitivities.

Adjusting Sweetness Level

Everyone has a different sweet tooth! Feel free to adjust the amount of jaggery to your liking. Start with 1/3 cup and add more, a tablespoon at a time, until you reach your desired sweetness.

Winter/Makar Sankranti Special Adaptation

These ladoos are traditionally made during Makar Sankranti, a harvest festival celebrated in India. Some families add a pinch of grated ginger to the mixture for extra warmth during the winter months.

Serving Suggestions

These ladoos are perfect as a mid-afternoon snack, a festive treat, or even a healthy dessert. Serve them with a glass of warm milk or a cup of chai for the ultimate comfort.

Storage Instructions

Store the cooled 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 slightly harder.

FAQs

What is the best way to roast sesame seeds without burning them?

Roast them over medium heat, stirring constantly. They burn quickly, so keep a close eye on them!

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! You might need to reduce the grinding time slightly.

How do I know when the laddoo mixture is ready to be shaped?

The mixture should be slightly sticky and hold its shape when you squeeze it. If it’s too crumbly, grind it for a little longer.

What is the shelf life of these sesame jaggery ladoos?

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

Can I add any nuts or dry fruits to this recipe?

Absolutely! Chopped almonds, cashews, pistachios, or raisins would all be delicious additions.