What is Til ke Laddu?
Til ke laddu is a traditional fudgy truffle ball made in the state of Maharashtra, India. These sesame laddus are known to winter superfood. Sesame seeds, along with jaggery and ghee have properties to give warmth to the body according to Ayurveda. These are now commonly made in Gujarat too. I remember my mom making a big batch of Til Gud to share it with all our close family and friends along with peanut chikis. While mom would be busy making these Sankranti goodies, I spent time not only talking to her but observing every step she followed to make these recipes.
What is Makar Sankranti?
Makar Sankranti is a harvest festival celebrated in India in January. This festival in South India is popularly known as “Pongal”. In the Eastern part of India, this festival is known as “Bihu”. And in the Northern part of India, it is celebrated as “Lohri”.
Til Gud
Til in Hindi translates to sesame seeds. While Gud in Hindi translates to Jaggery. According to Ayurveda, these two ingredients are winter superfoods. You must try this recipe as it provides nutrition and warmth to our bodies during the cold months. Til laddus are naturally a great source of healthy fats, iron, magnesium, and potassium. If you wish to try more superfood, nutritious laddu recipes, try my Sesame and Peanut laddus, and Foxnut Energy Bites.
Ingredients to Make Tila che Laddu
Dry Coconut Powder - Coconut powder adds a delicious depth of flavor to these laddus. Skip it if you don’t have it. Jaggery - Kolhapuri Jaggery works perfectly for this recipe, although if you cannot find it, you can use jaggery powder. Cardamom Powder - Freshly pounded green cardamom seeds add a beautiful flavor to these laddus. It is the MVP ingredient to make Indian desserts.
Ghee - Ghee acts as a preservative for these laddus to increase their shelf life. But, if you want to make them Vegan, you can add coconut oil.
Storing the Laddus
I prefer to store these laddus in an airtight container in a cool dry place for up to 10 days. If you want them to last even longer, refrigerate them. Let them sit outside at room temperature for 10-15 minutes before enjoying the Til Gud.
Expert Tips to Make the Recipe
I like to dry roast all the ingredients one by one, stirring frequently because you want to get rid of moisture, and raw taste. I like to let the roasted sesame seeds and peanuts to completely cool down before processing them. Substitute brown sesame seeds for white sesame seeds. I grate the jaggery using a bread knife if you are using Kolhapuri Jaggery. I request you use your hands to massage the mixture after adding all the ingredients in the mixing bowl. This helps the peanuts, sesame seeds, and coconut to release their oils naturally further helping the laddus to bind well.
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