Tuesday, May 5, 2020
How to make delicious TAD Ladoo recipes - How to make Til Aur Gur Ke Ladoo recipe and Til Gud Ladoo Recipe of Sesame seeds ladoo recipe and Coconut Til Ladoo Recipe, homemade til ladoo recipe.
recipe type: sweets
cuisine: north indian
serves: 14 to 15 ladoos
ingredients (measuring cup used, 1 cup = 250 ml)
- 145 grams organic unpolished or unhulled white sesame seeds or 1 cup organic unpolished white sesame seeds/safed til
- 40 grams organic raw peanuts or ¼ cup peanuts/moongphalli
- 20 grams desiccated coconut or ¼ heaped cup desiccated coconut/nariyal ka boora
- 100 grams organic jaggery powder/gud, ½ cup heaped organic jaggery powder or grated jaggery
- ½ teaspoon cardamom powder
How to make the recipe:
- before you begin, take the sesame seeds in a plate or tray. pick them if there are any small tiny stones. then heat a thick bottomed pan. keep the flame to low or medium and add 1 cup unpolished white sesame seeds.
- on a low flame or sim, stirring often roast the sesame seeds.
- the sesame seeds should become crunchy. so do roast well. you will also hear their crackling and popping sound when being roasted.
- roast for 4 to 5 minutes on a low flame. taste a few seeds and they should be crisp and crunchy. then remove them in a plate or tray.
- in the same pan, add ¼ cup peanuts.
- stirring at intervals, begin to roast the peanuts..
- keep on roasting till the peanuts become crunchy. the peanuts should not have even a bit of rawness in them. they should be roasted very well. just cool and taste a few peanuts. you should not feel even a bit of hardness or rawness while eating them. if yes then continue to roast for some more minutes. you can even roast the peanuts in an oven. remove the peanuts also and keep aside.
- now add ¼ heaped cup desiccated coconut. switch off the flame.
- roast the coconut with the flame being switched off.
- roast till you get a light golden color.
- remove the roasted coconut in the same plate in which the peanuts were kept. or you can keep all three – sesame seeds, peanuts and coconut in one plate. let them cool down or become warm
- now add them in a grinder jar.
- add ½ cup heaped jaggery powder and ½ teaspoon cardamom powder.
- run grinder or mixer for a few seconds and then stop. check the consistency. scrape the sides and add in the jar. you can also use the pulse option in your grinder.
- continue in the same way, till you get a consistency in the mixture, where a bit of oil releases from the sesame seeds, peanuts and coconut. take a small portion of the mixture in your hands and then press. it should hold shape and not crumble. don’t grind at one stretch or grind too much as then much oil will be released from the mixture.
- now remove the ladoo mixture in a plate or tray.
- now take a small portion of the ladoo mixture in your palms and begin to shape it into ladoos.
- make ladoos with the rest of the mixture. this recipe yields 14 to 15 til ladoos. the recipe can be easily doubled or tripled. store the sesame jaggery ladoos in an air tight jar. if living in a warm or humid place, then keep the jar in the fridge. if living in a cool or cold climate, then you can keep at room temperature.
- serve til ladoo as a sweet snack.
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