Tilgul Laddu

Ingredients:

  • 1 cup sesame seeds (til)
  • 1/2 cup peanuts
  • 3/4 cup unsweetened desiccated coconut flakes
  • 3/4 cup jaggery powder (or grated jaggery)
  • 1/2 teaspoon cardamom powder
  • A pinch of nutmeg powder
  • 2 tablespoons ghee
  • A pinch of salt (optional, but it enhances the sweetness and flavor balance)

Instructions:

  1. Roast the Ingredients:

    • Sesame Seeds: In a dry pan, roast the sesame seeds on low to medium heat. Stir continuously to prevent burning. Roast until the seeds turn golden brown and start popping, about 4–5 minutes. Once done, remove from the pan and set aside to cool.
    • Peanuts: In the same pan, roast the peanuts until they turn golden and fragrant (about 5 minutes). Once done, let them cool and remove the skins by rubbing them between your hands or use pre-peeled peanuts.
    • Coconut Flakes: Lightly toast the coconut flakes in the same pan, stirring constantly, until they turn a light golden brown. Be careful not to burn the coconut. Set aside once toasted.

  2. Grind the Mixture:

    • After the roasted ingredients have cooled, add them to a food processor. Pulse until the mixture is coarsely ground— you want to keep some texture, so avoid over-grinding. You can grind it slightly finer if you prefer, but a little crunch makes the laddus delightful.
    • Add the jaggery powder, cardamom powder, nutmeg powder, and a pinch of salt (optional) to the food processor. Pulse again to mix everything evenly. The jaggery will blend in with the other ingredients and begin to act as a natural binder.

  3. Incorporate Ghee:

    • Warm the ghee slightly until it turns liquid (but not hot). Pour the warm ghee into the mixture, and stir to combine thoroughly. This will help the mixture come together and bind.
    • If you find the mixture too dry or crumbly, add a little more ghee, a teaspoon at a time, until it binds easily and holds together.

  4. Shape the Laddus:

    • Once the mixture is well combined, let it cool for a few minutes to a comfortable handling temperature.
    • Grease your palms with a little ghee and shape the mixture into small, round laddus.
    • If the mixture is too sticky, you can apply a little more ghee to your palms to help with shaping.

  5. Cool and Store:

    • Allow the laddus to cool completely and firm up. Once cooled, they will hold their shape well.
    • Store the laddus in an airtight container at room temperature. They will stay fresh for up to a week.

Additional Tips:

  • Sweetness Adjustment: If you like your laddus a little sweeter, feel free to add a touch more jaggery powder to the mix.
  • Flavor Variation: If you enjoy a more intense flavor, you can add a few strands of saffron while mixing with the ghee. This will give a beautiful aroma and color.
  • Make Ahead: These laddus can be made a day ahead of time. They store well in an airtight container and the flavors get better as they rest.

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