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
- 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.
- Turn off the heat and transfer the roasted Till to a flat plate. Spread it to allow to cool down.
- 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.
- 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.
- Stir occasionally and increase-decrease the heat when required in order to smoothly melt the jaggery.
- Meanwhile chop the almonds and cashews.
- As soon as the jaggery melts nicely, turn off the heat and allow the melted jaggery to cool down a bit.
- Then add the roasted Till to the melted jaggery. Also add the chopped nuts.
- 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.
- So as soon as the mixture cools down enough to be handled, start shaping the laddus with greased hands.
- 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