Thursday, 19 April 2012

Til ke laddu ( Balls made of sesame seeds and jaggery)

Til Ke Laddu
 Til is very rich source of omega 3. Laddu of til made in jaggery make very healthy sweet which can be taken with milk in morning or as sweet dish after meal. In fact any time is good time to eat this delicious, healthy laddus. In Kumaon (Uttarakhand) India, they are made along with shakkarpare in the month of January for Sankranti. In the bone chilling cold of Kumaon Til ke laddu with a hot cup of milk / tea along with shakkarpare make a wonderful breakfast/evening snack. My husband loves them so much that when Til ke laddu are in stock he would not eat any other sweet dish, so the stock of Til laddu is always there for him to enjoy throughout he winters till ice-cream season comes!

Preparation Time: 10min.
Cooking Time: 30min.
Servings: Makes 20 – 25 medium size Laddu.

250 gm. Til has 1444cal.  Approximately
100 gm. jaggery has 385 cal.
Total Cal. In 25 Laddu will be 1829 cal.
So each Laddu will have 73 cal. Approximately
Along with this they are rich in mono and poly unsaturated fats ,protein, Iron and dietary fibers.

Ingredients Required For Til (Sesame) ke Laddu:
  • 250 gm. sesame seeds (Til)
Til (Sesame seeds)
  • 100gm jaggery
Directions for Making Til Laddu
  • Break jaggery into small pieces.
Broken Jaggery
  • Take a thick bottom wok and heat it on high flame.
  • When hot put clean Til in it for roasting.
  • Lower the flame.
  • Roast Til with continuous stirring till they change color from white to brownish.
  • Take them out from wok once they are brownish and keep aside.
Roasted Til
  • Put broken jaggery in hot wok and cook it with continuous stirring till Jaggery becomes dark brown in color.
Jaggery being cooked
Jaggery being cooked
Jaggery ready for Til to be put in it
  • Lower the flame immediately and add roasted Til in it.
Til added to Jaggery
  • Mix quickly and cook for 2 – 3 min. keeping the flame is low with continuous mixing.
Mixing hot Til Jaggery mixture to make it homogenous
  • Switch off the gas.
  • Mix again to make sure the mixture of Til and jaggery is homogenous.
Hot Til and Jaggery mixture ready for rolling laddu
  • Take cold water in a bowl and dip your hand in it.
Dipping the fingers to wet the palm with cold water
  • Pick some amount of Til and jaggery mixture, press and roll it in your palm to make laddu.
Picking Til and Jaggery mixture
  • The amount of mixture you take from wok to roll depends on the size of laddu you want to make.
Hot mixture being rolled
Pressing the Til and jaggery mixture to make laddu
  • Repeat the same process till all mixture finishes.
  • Delicious, healthy Til laddu are ready.
Til Ke Laddu
  • These laddu can be stored for long time in dry container, in dry place.
  • Roast the sesame seeds (Til) to light brown color; if they are roasted to darker color then the taste of laddu will not be good.
  • Do not allow the jaggery and Til mixture to become cold because it will become hard and you will not be able to make laddu from it.
  • If the mixture starts becoming cold, just heat it in low flamed for two min. with continuous stirring.
Suggested Variations:
  • Black sesame seeds (Kala Til) can be used instead of white sesame seeds.
  • Finely cut almonds/raisins can be added to the hot jaggery and Til mixture before making laddu.
  • Sugar can be taken instead of jaggery but Til laddus taste best with jaggery.



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