Til Gul Ladoo is a Makara Sankranti Special Sweet . Sesame seeds and Jaggery are the main ingredients used to make this Ladoo. I have also added dry coconut and roasted peanuts to get extra crunchy and taste. Organic Jaggery powder and regular Sesame seeds are used here . Hence the ladoo’s look dark in colour. Nylon til and regular jaggery, gives a light golden colour Ladoo’s . Til Gul Ladoo is a Maharashtrian sweet . It is exchanged with family and friends on the day of Sankranti , with a saying ” TilGul ghya , goad goad bola ” which means ” Take TiGul and Speak Sweat ” .

Til Gul Ladoo

Irrespective of region , this harvest festival is celebrated across the country with different names like Makar Sankranti ,Pongal, Bihu , Lohri and Uttarayan . Lohri is essentially a festival dedicated to fire and the sun god. It is the time when the sun transits the zodiac sign Makar (Capricorn), and moves towards the north.

Food & Facts : As it is a traditional time to harvest Sugarcane , Jaggery and sugarcane are widely exchanged on the festive day . Munchies likes Sesame, peanuts , dry coconut along with jaggery are associated with the festival . As it is winter season , sesame , peanut ,dry coconut along with jaggery keeps us warm within . Hence these winter foods are exchanged during this festival.

Other Sankranti Special recipes on blog are : Khara Pongal , Sweet Pongal , Puliyogare , Bisibele Bath and Avarekallu Usali | Vaal Usal

Nutritional Benefits: Sesame is very nutritious . Its calcium and mineral rich, which is great for bones. It reduces inflammation and improves fertility, hence its given to girls when they reach menarche . Also its essential fatty acids are good for cardiovascular health . As its low on GI , improves insulin sensitivity . So adding Til to regular diet , has many health benefits.

RECIPE CARD FOR TILGUL LADOO

Til Gul Ladoo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Til Gul Ladoo - is a Sesame seeds and Jaggery ladoos made during Sankranti Festival .

Course: Dessert
Cuisine: Maharstarian
Keyword: Festivals, Sweets
Servings: 15 Ladoos
Calories: 72 kcal
Author: Muktha H S
Ingredients
  • 1/2 cup Sesame seeds
  • 1/4 cup Peanuts
  • 1/4 cup Dry coconut grated
  • 2/3 cup Jaggery Powder
  • 2 Tbsp Water
  • 1 Tbsp Clarified Butter /Ghee
  • 1/4 Tsp Cardamom Powder
  • 1/4 Tsp Dry Ginger powder Optional
  • Nutmeg powder pinch
Instructions
  1. In a pan or iron griddle ,dry roast 1/2 cup of regular sesame seeds( cream colour ) on a low heat ,till it starts to crackle. Once it crackles , transfer it to plate and keep it aside.

  2. In the same pan dry roast 1/4 cup peanuts , until peanuts becomes crunchy and gets dark brown spots. Remove from the pan and set it aside to cool.

  3. Again , in the same pan continue to dry roast , 1/4 cup of dry coconut on a low heat until it starts to change colour to light golden brown. Turn off the heat and keep it aside to cool.

  4. In a blender / mixer jar , add dry roasted peanut and dry coconut . Just blitz for a 5 seconds to get a coarse powder.

  5. Now take a wide pan ,add sesame seeds , powdered groundnuts and dry coconut.

  6. Add in 1/4 tsp elaichi/ cardamom powder ,pinch of nutmeg powder (optional) , 1/4 tsp dry ginger powder (optional) and mix well everything and set it aside.

Making Jaggery Syrup:
  1. Take 2/3 cup of jaggery powder in a sauce pan / pot , add 2 tbsp of water and 1 Tbsp of clarified butter/ghee .

  2. Heat the jaggery mixture on a low to medium flame , keep stirring the mixture in between.

  3. Once it comes to boil and starts to froth , take jaggery syrup in a spoon and drop syrup into a bowl of cold water for testing.

  4. If jaggery syrup forms a soft ball , then right consistency has reached . It takes about 8-10 minutes to get the .  Turn of the heat. 

Mixing and making Ladoos
  1. Now add this jaggery syrup slowly into the already prepared sesame, groundnut mixture and mix well. You can also keep pan on a very low heat and mix this with jaggery syrup. So that it becomes easy to mix while maintaining the temperature. Once everything is well mixed ,turn off the heat and keep it aside.

  2. When the mixture is still hot , grease the palm , scoop 1 Tbsp of mixture to the palm and make balls out of it. Til Gul Ladoo is ready to serve.

  3. Store it in a air tight jars , stays good for 10-15 days.

Step by Step Directions on making of Til Gul Ladoo:

In a pan or iron griddle ,dry roast 1/2 cup of regular sesame seeds( cream colour ) on a low heat ,till it starts to crackle. Once it crackles , transfer it to plate and keep it aside. 

In the same pan dry roast 1/4 cup peanuts , until peanuts becomes crunchy and gets dark brown spots. Remove from the pan and set it aside to cool.

Again , in the same pan continue to dry roast , 1/4 cup of dry coconut on a low heat until it starts to change colour to light golden brown. Turn off the heat and keep it aside to cool.

In a blender / mixer jar , add dry roasted peanut and dry coconut . Just blitz for a 5 seconds to get a coarse powder.

Now take a wide pan ,add sesame seeds , powdered groundnuts and dry coconut .

Add in 1/4 tsp elaichi/ cardamom powder ,pinch of nutmeg powder (optional) , 1/4 tsp dry ginger powder (optional) and mix well everything and set it aside.

Making Jaggery Syrup:

Take 2/3 cup of jaggery powder in a sauce pan / pot , add 2 tbsp of water  and 1 Tbsp of clarified butter /ghee.

Heat the jaggery mixture on a low  to medium flame , keep stirring the mixture in between. Let it bubble and then it starts to froth.

Now add a drop of jaggery syrup into cold water for testing. If jaggery syrup forms a soft ball , then right consistency has reached. Turn of the heat. It takes about 7-8 minutes.

Mixing and making Ladoos

Now add this jaggery syrup slowly into the already prepared sesame, groundnut mixture and mix well. 

You can also keep pan on a very low heat and mix this with jaggery syrup. So that it becomes easy to mix while maintaining the temperature. Once everything is well mixed ,turn off the heat and keep it aside.

When the mixture is still hot , grease the palm , scoop 1 Tbsp of mixture to  the palm and make balls out of it. Til Gul Ladoo is ready to serve.

Store it in a air tight jars , stays good for 10-15 days . 

til gul ladoo
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2 thoughts on “Til Gul Ladoo”

  1. Looking delicious, but i didn’t like to add anything in it as it will reduce taste of original sea same & jaggary. You eat Ladoo of only seasame & Jaggary & see the taste.

    1. Thanks Pranita . I’m not a great fan of sesame seeds , when I add only sesame seeds I feel its overpowering. Though adding Dry coconut and peanuts is optional , I believe, it increases the nutritional value along with taste.

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