Til Laddu | Sesame Laddu

Til laddu is a traditional Indian dessert prepared during Makar Sankranti. This sweet and nutty, sphere-shaped sweet is made with roasted sesame seeds and jaggery.

Makar Sankranti is just a couple of days ago, so I simply had to share this festive special with you’ll – til ke laddu!

Makar Sankranti is celebrated with great fervor and devotion across various states in India. Til ladoo is traditionally made to celebrate the occasion and shared with friends and family.

My office colleagues would often share these laddus with us while saying the words ‘tilgul ghyaa ani god god bola‘ (which means take the til gul laddu and speak sweetly). Pretty great, isn’t it?

These laddus are also known by other names like tilache ladoo, til gul, tilgul ladoo, til gud ladooi in Marathu, tal na ladoo in Gujarati, tilkut in Bihari, til ke laddu in Hindi, ellu unde or ellu urandai in Kannada, and sesame seed and jaggery ladoo in English.

Til means sesame seeds and gul, gud, or gur is jaggery.

Each family has their own way of making this laddu. This is not something that was made in my household, but having lived in Mumbai, I’ve feasted on quite of few of them.

I’ve learned to make these laddus from my friend, Yogita. Last Makar Sankranti, we got together to make about 1 kg of these scrumptious laddus.

This year I simply had to share it on the blog and I really hope you will give it a go.

Significance of Makar Sankranti festival

Makara or Makar Sankranti is a celebration of the harvest festival in India. It marks the arrival of spring and the transition of the Sun into the zodiac sign of Makara rashi (Zodiac sign of Capricorn).

This festival is mostly celebrated on the 14th of January, but sometimes it may be celebrated on the 13th or 15th of January.

It is also celebrated as Thai Pongal in South India, Bihu in East India, and Maghi or Lohri in North India.

Why should you make these laddus?

Sesame seeds are a good source of many nutrients and so is jaggery. The combination of these ingredients in the laddu offers numerous health benefits and makes it ideal to consume during the winter.

Sesame seeds and jaggery have heat-inducing properties and provide the body warmth needed during the winter.

Harsh winters can make many people feel lethargic and fatigued, and these calcium and iron-rich sesame laddus provide a much-needed boost of energy.

It also makes for a delicious snack, especially for growing children.

This protein-packed til laddu is perfect to satisfy those sweet cravings post meals or simply enjoy it as a snack sans the guilt. It is a healthier alternative to refined sugar-laden sweets.

The best part is that it is a pretty quick recipe! It all comes together in under 30 minutes.

Ingredients needed

To make til laddu, you need 4 simple ingredients, which are;

Sesame seeds: I’ve used white sesame seeds, but honestly any kind will work, hulled, unhulled, black sesame seeds, or a combination, whatever you have at hand. You need to roast the seeds as it removes the moisture and also enhances the nutty flavor and crunchy texture.

Jaggery: I’ve used the keshar chap jaggery for these ladoos, which is a darker variety. You can also use light-colored Kolhapuri jaggery.

Ghee: You need little ghee to make the jaggery syrup, it adds a subtle aroma. You will also need ghee to grease your palms while forming the laddus.

Cardamom: To flavor these laddus.

Raw peanuts (optional): I love the flavor and extra crunch these add, but feel free to skip them.

Coconut (optional): I’ve skipped adding it, but you can dry roast about 1/4 cup of unsweetened dry shredded coconut until golden brown and add it along with the roasted sesame seeds.

There are two ways this laddu is prepared;

• With jaggery syrup
• Without jaggery syrup

I’m sharing the first method. It is not a very beginner-friendly method, hence it would be great if you have some help around. I definitely hope to share the second method next time.

You will get better at this method with some practice, as the consistency of the jaggery syrup is important in determining the final texture of this til laddu.

I’ve shared a lot of tips below and I hope you find them handy along with the quick video tutorial for some visuals.

How to make til ke laddu – Step-by-step process

Step 1: Roast sesame seeds

Heat a heavy-bottomed pan on medium-low heat. Add 150 grams (1 cup) of white sesame seeds and dry roast on medium-low heat, until it starts to pop and the color changes to a light golden. (Photos 1 to 3)

Pro tip: Sometimes, the seeds do not pop, and that’s okay, pay attention to the change in color.

Transfer to a bowl and set aside. Add 2 tablespoons of roasted crushed peanuts along with 1/2 teaspoon of cardamom powder, and mix well. (Photos 4 to 6)

Step 2: Jaggery syrup

Heat the same pan on medium-low heat, add 1/2 tablespoon of ghee, 1 cup grated or chopped jaggery pieces, and 2 tablespoons of water. (Photos 7 and 8)

Cook on medium-low heat until it melts and foam begins to appear. (Photo 9)

Cook for 2- 3 minutes and test for the softball stage. Transfer a few drops of the melted jaggery into a bowl of cold water. (Photo 10)

If it is too soft, sticky, and cannot be shaped into a ball, continue cooking on low heat for another 1-2 minutes. (Photos 11 and 12)

Test again. If you can form a soft and stretchable ball, it is done. (Photos 13 to 15)

Step 3: Combine sesame seeds and peanuts with jaggery syrup

Add the sesame seed mixture, and mix well on low heat, until well incorporated with the jaggery syrup. (Photos 16 and 17)

Step 4: Make laddus

Pro tip: Switch off the heat and immediately divide the mixture into approximately equal-sized portions using a spatula. (Photo 18)

Allow the mixture to cool down for 1-2 minutes or until warm enough to handle.

Grease your hands with ghee or apply water, take a portion of the mixture, and shape them into smooth round balls as shown in the video. (Photos 19 and 20)

Set aside on a plate and repeat the same process with the remaining portions. (Photo 21)

Do not spend too much time perfecting the round shape as the mixture will begin to harden quickly.

Allow the laddus to cool completely before storing. These laddus stay soft even after cooling down. (Photo 22)

Storage instructions

Once the laddoos reach room temperature, store them in an airtight container for up to 1 month.

Recipe Tips

The ratio of jaggery and sesame seeds: You need a 1:1 ratio by weight to make til laddu. I suggest using a weighing scale for best results since cup measures can differ. Also, how you chop or grate the jaggery will affect the way it’s measured in volume. You pack more jaggery if it’s finely chopped or grated as opposed to the larger jaggery pieces.

Making this for the first time? I highly suggest sticking with these quantities as it is just right for a novice cook. Unless you have helping hands, I do not suggest doubling this recipe, since you need to work really quickly to make til gud ladoo.

Roast sesame seeds on medium-low heat: Be sure to roast on low to medium-low heat, or else they will burn and impart a bitter taste to the ladoo.

Grate or chop the jaggery into small pieces: This will allow the jaggery to melt uniformly and prevent it from getting overcooked.

Cook jaggery to the softball stage: Do not overcook the jaggery beyond the softball stage. That will make the ladoo hard like a brittle.

Do not switch off the heat while mixing sesame seeds with jaggery syrup: Doing so will reduce the temperature of the mixture and it will begin to cool down immediately. So, mix the sesame seeds with syrup on the lowest heat just until everything is well combined, we do not need to cook this mixture.

Troubleshooting cold and hard ladoo mixture: If it gets too hard, transfer it back to the pan and melt on low heat until jaggery melts.

Form ladoos while still fairly hot: Do not allow the mixture to cool down completely, or you will not be able to form the ladoos, as the mixture will stiffen and turn crumbly.

Frequently asked questions

The mixture is too hot to make ladoos, what should I do?

Apply some water on your palms and try to form the laddu while still warm.

Halfway through if you feel that the mixture is solidifying, you can put it back on the heat until jaggery melts and continue making the laddu or you can make chikki/brittle using this same mixture.

To do that, simply transfer the mixture to a greased plate or a tray lined with parchment paper, and spread it evenly in a thin layer.

Cut into squares and allow to set.

Why is my laddu mixture not binding?

This can happen due to 2 reasons;

1. The jaggery syrup did not reach the right consistency, most probably it is undercooked.
2. The mixture has turned cold and stiff.

Put the mixture back on low heat, and cook until the jaggery melts. Drop a little mixture in cold water and check if you can form a soft ball. Do not overcook or they will turn hard!

Try to make the laddus while still warm.

Are these laddus hard or soft?

This recipe will yield soft til laddus, since the jaggery syrup is cooked to a softball stage.

If you prefer crisp, hard laddus like the chikki/brittle, cook the jaggery syrup further until it reaches a hard ball stage. When you drop it on a plate it should give out a sound. That’s the right consistency.

If you make the hard laddus, I suggest making smaller laddus since they are easier to eat.

Can I make this vegan?

Yes, of course, you can! Please swap the ghee with plant-based ghee or coconut oil.

How many calories in 1 til ladoo?

1 til laddu contains 110 calories, 12.7 grams of carbs, 2.2 grams of protein, 6.1 grams of fat, and 9.6 grams of sugar. For the complete nutrition information, please check the recipe card.

Please note that these are approximate values and they will differ according to the size of the ladoo.

You may also enjoy these ladoo recipes

Rava laddu

Coconut ladoo

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