White Sesame Ladoo Recipe – Jaggery Sweet Treats

Last Updated on 4 months by Neha Deshmukh

White Sesame Ladoo Recipe – Jaggery Sweet Treats

Hey everyone! If you’re looking for a simple, wholesome, and utterly delicious Indian sweet, you’ve come to the right place. These White Sesame Ladoo are a family favorite, and I’m so excited to share my recipe with you. They’re perfect for festivals, gifting, or just a little something sweet with your evening chai. Honestly, the nutty flavor of sesame combined with the warm sweetness of jaggery is just magic.

Why You’ll Love This Recipe

These ladoos are more than just tasty; they’re incredibly easy to make! You really only need two main ingredients and about 15 minutes. Plus, they’re packed with goodness – sesame seeds are a nutritional powerhouse. They’re a delightful treat that doesn’t require hours in the kitchen, and that’s always a win in my book!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 0.5 cup white sesame seeds (approximately 75g)
• 0.25 cup powdered jaggery (approximately 50g)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

White Sesame Seeds: Benefits and Selection

White sesame seeds are fantastic! 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 dusty. You can usually find them at any Indian grocery store, or even in the international aisle of larger supermarkets.

Jaggery: Types and Flavor Profile

Jaggery is unrefined sugar, and it adds a beautiful, complex sweetness to these ladoos. It has a lovely molasses-like flavor that’s so much warmer than refined sugar. You can find jaggery in block form (which you’ll need to grate or powder) or already powdered. I prefer powdered for convenience, but either works! There are different types of jaggery too – golden jaggery is milder, while darker jaggery has a stronger flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, we’re going to dry roast the sesame seeds. Heat a pan over medium heat and add the sesame seeds. Keep stirring constantly! This is important – we want them to pop and become fragrant, but we don’t want them to burn. This usually takes about 3-5 minutes.
2. Once the seeds are nicely roasted (they’ll start to pop and release a lovely aroma), remove them from the heat and let them cool completely.
3. Now, it’s time to grind! Add the cooled sesame seeds to a mixer and grind them into a fine powder. Don’t over-grind, or you’ll end up with sesame paste!
4. Add the powdered jaggery to the sesame powder. Blend everything together really well until it’s evenly combined.
5. Here’s the consistency test: take a small portion of the mixture and press it between your palms. If it holds its shape, you’re good to go! If it feels too dry and crumbly, add a little more powdered jaggery, a teaspoon at a time, until it binds.
6. Finally, roll the mixture into tight, round ladoos. And that’s it!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Ladoo Consistency

The key is the jaggery! Start with the amount listed in the recipe, and add more gradually if needed. Remember, you can always add more, but you can’t take it away!

Preventing the Ladoos from Crumbling

Make sure the sesame seeds are completely cool before grinding. Warm seeds can release their oils and make the mixture sticky. Also, pressing firmly when rolling the ladoos helps them hold their shape.

Variations

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

Vegan Sesame Ladoo

This recipe is naturally vegan! Just double-check that your jaggery is processed without bone char (some brands use it).

Gluten-Free Sesame Ladoo

These are naturally gluten-free too! Perfect for those with dietary restrictions.

Spice Level Adjustment (Adding Cardamom or Ginger)

My grandmother always added a pinch of cardamom powder to her ladoos. It adds a beautiful fragrance! You could also try a tiny bit of grated ginger for a warming kick. About ¼ teaspoon of cardamom or ginger is plenty.

Festival Adaptations (Makar Sankranti, Pongal)

These ladoos are traditionally made during Makar Sankranti and Pongal. They’re considered auspicious and are often offered to the gods.

Serving Suggestions

These ladoos are delicious on their own, of course! But they’re also lovely with a cup of masala chai or a glass of warm milk. They make a thoughtful gift for friends and family, too.

Storage Instructions

Store the ladoos in an airtight container at room temperature. They should stay fresh for about a week. You can also store them 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 shelf life of these ladoos?

Around a week at room temperature, or up to two weeks in the fridge.

Can I use black sesame seeds instead of white?

Absolutely! Black sesame seeds have a slightly nuttier flavor and a beautiful color. The recipe remains the same.

What if my ladoo mixture is too dry?

Add a little more powdered jaggery, one teaspoon at a time, until it comes together.

Is jaggery healthier than sugar for ladoos?

Jaggery is less processed than refined sugar and retains some of its natural minerals. It’s often considered a healthier option, but it’s still sugar, so enjoy in moderation!

Can I add nuts like almonds or cashews to this recipe?

Definitely! Add about ¼ cup of finely chopped nuts to the mixture along with the jaggery. My friend loves adding a sprinkle of chopped pistachios on top for a pop of color.