White Sesame Laddoo Recipe – Authentic Indian Sweet with Jaggery

Last Updated on 2 months by Neha Deshmukh

White Sesame Laddoo Recipe – Authentic Indian Sweet With Jaggery

Hey everyone! If you’re looking for a sweet treat that’s both delicious and good for you, you’ve come to the right place. I’m so excited to share my family’s recipe for White Sesame Laddoo. These little balls of goodness are a staple in our home, especially during winter festivals. They’re surprisingly easy to make, and the nutty, caramel-like flavor is just divine. Let’s get started!

Why You’ll Love This Recipe

These sesame ladoos aren’t just tasty; they’re packed with goodness! They’re a traditional Indian sweet, often made during Makar Sankranti and Pongal, symbolizing prosperity and good luck. Plus, they come together quickly – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. Honestly, once you try these, you’ll be hooked!

Ingredients

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

• 2 cups white sesame seeds (approximately 200g)
• 1 cup jaggery powder (approximately 150g)
• 2 tablespoons ghee (clarified butter) (approximately 30ml)

Ingredient Notes

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

White Sesame Seeds: Types & Benefits

We’re using white sesame seeds here, but black sesame seeds work beautifully too – they’ll give your ladoos a slightly different, earthier flavor. Sesame seeds are nutritional powerhouses! They’re a great source of calcium, iron, and healthy fats.

Jaggery: Regional Variations & Health Aspects

Jaggery is unrefined cane sugar, and it adds a lovely caramel flavor that’s so much more complex than regular sugar. You can find it in different forms – blocks, powder, or liquid. I prefer powder for this recipe as it dissolves easily. Different regions in India have different types of jaggery, so feel free to use what you’re familiar with! Jaggery is considered healthier than refined sugar as it retains some of the molasses.

Ghee (Clarified Butter): Traditional Significance & Substitutes

Ghee is a traditional Indian cooking fat, and it adds a wonderful richness to these ladoos. It’s also believed to have medicinal properties in Ayurveda. If you don’t have ghee, you can substitute with unsalted butter, but ghee really does give it that authentic flavor.

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 wonderfully aromatic. Don’t walk away – they burn quickly! Once roasted, transfer them to a plate to cool.
2. In the same pan, add the ghee and jaggery powder. Melt everything on low heat, stirring continuously until the jaggery is completely dissolved and the mixture is smooth. Add the remaining ghee and mix well.
3. Now, pour the roasted sesame seeds into the melted jaggery mixture. Stir, stir, stir! Make sure every single seed is coated evenly with the sweet, golden goodness.
4. Let the mixture cool slightly for about 2 minutes. This is important – you want it warm enough to shape, but not so hot that it burns your hands. Grease your palms with a little ghee or water to prevent the mixture from sticking.
5. Finally, shape the mixture into small, round balls (about 1 inch in diameter). Once shaped, let the ladoos cool completely before storing them in an airtight container.

Expert Tips

Want to make sure your ladoos turn out perfect every time? Here are a few tips I’ve learned over the years:

Achieving the Perfect Laddoo Consistency

The key is to get the right consistency. The mixture should hold its shape when you press it together. If it’s too crumbly, add a tiny bit more melted ghee. If it’s too sticky, let it cool a bit longer.

Preventing Sticking During Shaping

Greasing your hands is essential! Seriously, don’t skip this step. Ghee works best, but water will do in a pinch.

Roasting Sesame Seeds to Perfection

Keep a close eye on the sesame seeds while roasting. They go from golden to burnt very quickly. Stirring constantly is key! You’ll know they’re ready when they release a lovely nutty aroma.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sesame Laddoo

Simply substitute the ghee with coconut oil. It will slightly alter the flavor, but it’s a delicious vegan alternative! My friend, Priya, swears by this version.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your jaggery is processed in a gluten-free facility if you have severe allergies.

Adjusting Sweetness Levels

If you prefer a less sweet ladoo, reduce the amount of jaggery to ¾ cup. You can always add a little more if needed.

Festival Adaptations (Makar Sankranti, Pongal)

During Makar Sankranti and Pongal, some families add a pinch of cardamom powder or a few chopped nuts (like almonds or cashews) to the ladoo mixture for extra flavor and texture.

Serving Suggestions

These ladoos are perfect as a standalone snack with a cup of chai. They’re also a lovely addition to festive platters or as a small gift for friends and family.

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.

FAQs

Got questions? I’ve got answers!

What is the best way to roast sesame seeds for laddoo?

Roast them over medium heat, stirring constantly, until golden and fragrant. Don’t overcrowd the pan, and watch them carefully to prevent burning.

Can I use a different sweetener instead of jaggery?

You can use sugar, but jaggery adds a unique flavor that’s hard to replicate. If using sugar, reduce the quantity slightly as it’s sweeter than jaggery.

How do I know when the laddoo mixture is the right temperature to shape?

The mixture should be warm enough to hold its shape when pressed together, but not so hot that it burns your hands. A slightly cooled, pliable consistency is ideal.

What is the shelf life of these sesame ladoos?

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

My ladoos are crumbling, what went wrong?

The mixture was likely too dry. Add a tiny bit more melted ghee and mix well. You might also need to add a teaspoon of water if it’s still too crumbly.

Enjoy making these delicious and healthy White Sesame Ladoos! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!