Ingredients
Equipment
Method
- Dry roast sesame seeds in heavy-bottomed pan on low-medium heat until fragrant and slightly golden. Stir continuously to prevent burning.
- Once roasted, transfer sesame seeds to plate to cool. Reserve 2 tablespoons for coating laddus later.
- In same pan, roast peanuts until skin starts peeling off. Let cool, then rub off skins and crush coarsely.
- Lightly roast desiccated coconut until aromatic (about 1 minute). Remove immediately to prevent burning.
- If jaggery is in solid form, grate or break into small pieces for easier melting.
- Heat ghee in pan. Add grated jaggery and cook on low heat until completely melted and bubbly.
- Cook jaggery until it reaches soft-ball stage (test by dropping in water - it should form soft ball).
- Add roasted sesame seeds, crushed peanuts, desiccated coconut, cardamom powder, dry ginger powder (if using), and poppy seeds to melted jaggery.
- Mix quickly and thoroughly until all ingredients are well coated with jaggery syrup.
- Remove from heat. Let mixture cool slightly until safe to handle but still warm and pliable.
- Grease palms with ghee. Take portion of mixture (about 2 tablespoons) and press firmly to form round ball.
- While still warm, roll laddu in reserved roasted sesame seeds for coating. Repeat with remaining mixture.
- Place laddus on plate. Let them cool completely and set for 15 minutes before serving or storing.
- Store in airtight container. These laddus stay fresh for several weeks.
- Enjoy as energy snack during winter or as festive sweet.
Notes
Storage:
• Store in airtight container at room temperature for 3-4 weeks.
• In refrigerator, lasts 2-3 months. No need to bring to room temperature before eating.
• For longer shelf life, ensure jaggery reaches correct consistency (soft-ball stage).
• Keep away from moisture as laddus can become sticky.
• These laddus actually improve in flavor after 1-2 days as flavors meld. Substitutions:
• Use black sesame seeds instead of white for different flavor and appearance.
• Sugar or brown sugar can replace jaggery (though traditional flavor will differ).
• Almonds or cashews can replace peanuts or be used in addition.
• Add 2 tbsp flax seeds or chia seeds for extra nutrition.
• For ginger lovers, increase dry ginger powder to 1/2 tsp.
• Include 1/4 cup grated dry coconut instead of desiccated coconut for more texture. Pro Tips:
• Roast sesame seeds on low heat to prevent burning - they cook quickly.
• Jaggery consistency is crucial: soft-ball stage (235-240°F/113-116°C) is perfect.
• Work quickly once jaggery is melted as it hardens upon cooling.
• If mixture becomes too hard to shape, warm slightly on low heat or add teaspoon of ghee.
• Grease palms well with ghee to prevent sticking while shaping.
• For uniform size, use measuring spoon or cookie scoop to portion mixture.
• Traditional til laddus should be slightly crumbly, not rock hard.
• Test jaggery consistency by dropping in cold water - it should form soft ball that flattens when pressed.
• For extra flavor, add 1/4 tsp nutmeg powder along with cardamom.
• These are great for gifting during festivals - pack in decorative boxes.
• For diabetic-friendly version, reduce jaggery by half and increase nuts.
• Children especially enjoy these - make smaller laddus for kids.
• Store in airtight container at room temperature for 3-4 weeks.
• In refrigerator, lasts 2-3 months. No need to bring to room temperature before eating.
• For longer shelf life, ensure jaggery reaches correct consistency (soft-ball stage).
• Keep away from moisture as laddus can become sticky.
• These laddus actually improve in flavor after 1-2 days as flavors meld. Substitutions:
• Use black sesame seeds instead of white for different flavor and appearance.
• Sugar or brown sugar can replace jaggery (though traditional flavor will differ).
• Almonds or cashews can replace peanuts or be used in addition.
• Add 2 tbsp flax seeds or chia seeds for extra nutrition.
• For ginger lovers, increase dry ginger powder to 1/2 tsp.
• Include 1/4 cup grated dry coconut instead of desiccated coconut for more texture. Pro Tips:
• Roast sesame seeds on low heat to prevent burning - they cook quickly.
• Jaggery consistency is crucial: soft-ball stage (235-240°F/113-116°C) is perfect.
• Work quickly once jaggery is melted as it hardens upon cooling.
• If mixture becomes too hard to shape, warm slightly on low heat or add teaspoon of ghee.
• Grease palms well with ghee to prevent sticking while shaping.
• For uniform size, use measuring spoon or cookie scoop to portion mixture.
• Traditional til laddus should be slightly crumbly, not rock hard.
• Test jaggery consistency by dropping in cold water - it should form soft ball that flattens when pressed.
• For extra flavor, add 1/4 tsp nutmeg powder along with cardamom.
• These are great for gifting during festivals - pack in decorative boxes.
• For diabetic-friendly version, reduce jaggery by half and increase nuts.
• Children especially enjoy these - make smaller laddus for kids.