Til Laddu, Til Ke Ladoo, Til Gud Ladoo Recipe with step by step photos
Other Chikki recipes-
Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Chikki can be made with a myriad of ingredients like puffed rice, peanuts, chana dal, dry fruits etc. The sticky agent also, the sweetner is generally in the form of jaggery and sugar. While some chikkis are difficult to make, some like the murmura chikki are very easy. Listing down some popular chikki recipes from our website :
How to make til laddu-
To prepare til ke laddu, heat a broad non-stick pan, add the sesame seeds.
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Dry roast on a slow flame for 8 minutes or until it is aromatic and changes color slightly while stirring continuously. It is important to stir continuously as sesame seeds tend to burn and give a bitter taste.
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Keep aside. If you wish to give a smooth texture to your til ke laddu then ground the sesame seeds before adding.
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To prepare til ke laddu, heat the ghee in a deep non-stick pan.
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Add the jaggery.
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Mix well and cook on a slow flame for 4 minutes, while stirring continuously. The jaggery syrup must reach a softball stage. That means when you pour a drop of jaggery syrup on the table it has to stay in the shape of a drop and not spread. You can also check the consistency by adding drops of jaggery syrup into a bowl containing water. Once you remove the jaggery out it should be sticky and have the softball shape.
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Add the sesame seeds. Jaggery and sesame are heat-producing ingredients, giving warmth to our body, This makes the til ke laddu a winter special. Many people even prefer using black sesame seeds but, I personally feel the white ones are the best and nuttier and rustic in flavor.
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Add peanuts.
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Add cardamom powder. You can even add desiccated coconut to make the til ke laddus more flavorful.
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Mix well and cook on a slow flame for 1 minute, while stirring continuously.
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Transfer the mixture into a greased plate and allow it cool slightly for 1 to 2 minutes. The mixture turns hard and rigid when cold so be quick in the shaping process.
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Wet your palms with little water or ghee.
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Take a small portion of the mixture.
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Shape tilkut into a round.
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Repeat steps 12 to 14 to make 16 more til ke laddu with the remaining mixture.
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Allow til ke laddus to cool completely and store in an air-tight container.
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