• In a pan or iron griddle ,dry roast ½ 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 ¼ 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 , ¼ 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 ¼ teaspoon elaichi/ cardamom powder ,pinch of nutmeg powder (optional) , ¼ teaspoon dry ginger powder (optional) and mix well everything and set it aside.

Making Jaggery Syrup:

• Take ⅔ cup of jaggery powder in a sauce pan / pot , add 2 tablespoon of water and 1 tablespoon of clarified butter/ghee .
• Heat the jaggery mixture on a low to medium flame , keep stirring the mixture in between.
• 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.
• 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

• 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 tablespoon 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.