Till ke Laddu

Till ke Laddu

Wishing all our viewers a very Happy Lohri and Happy Makar Sakranti! This festival is marked with celebrations, singing, dancing and muching on Till (Sesame), Mungfali (Peanuts), Popcorns and Revdi. So here’s a special recipe for Till ke Laddu to add more taste to your Lohri celebrations. Make these and enhance your festivities.


  • Till (Sesame seeds)                           2 cups
  • Gudh (Jaggery)                                1 cup
  • Cashew Nuts (Kaju)                          2 tablespoons
  • Almonds (Badam)                            2 tablespoons
  • Green Cardamom (Elaichi)               7 – 8
  • Ghee (Clarified Butter)                     2 teaspoons


  1. Place a deep frying pan over medium heat and dry roast the Till (sesame seeds) until they become light brown in color and slightly puff up. This should take about 7 – 8 minutes.

Tip: Avoid over-roasting the Till or else they might become bitter.

  1. Turn off the heat and transfer the roasted Till to a flat plate. Spread it to allow to cool down.
  2. Once Till cools down, grind it coarsely in a grind. You can also crush it in a mortar and pestel. Do not fine grind it.
  3. Now turn on the heat again and add 1 teaspoon ghee in it. As soon as the ghee heats up, add the jaggery to melt.
  4. Stir occasionally and increase-decrease the heat when required in order to smoothly melt the jaggery.
  5. Meanwhile chop the almonds and cashews.
  6. As soon as the jaggery melts nicely, turn off the heat and allow the melted jaggery to cool down a bit.
  7. Then add the roasted Till to the melted jaggery. Also add the chopped nuts.
  8. Crush the cardamom and add it to the pan. Mix everything and then transfer the mixture to a flat plate. Spread it out so that it cools down slightly.

Tip: Don’t let the mixture cool down completely since it will solidify on cooling.

  1. So as soon as the mixture cools down enough to be handled, start shaping the laddus with greased hands.
  2. Store the laddus in an air-tight container. Till laddus can be consumed for 3 months before they become unfit for consumption.

Preparation Time: 45 minutes

Serves: 15 laddus

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