Til Ke Ladoo

Til Ke Ladoo are sweet balls made by combining sesame seeds, sugar and khoya. Festivities and desserts make for an unmissable combination and one should never miss an opportunity to grab a sweet if not make one. These ladoos are winter specialty food because as per Indian food science they elevate body temperature when consumed.

Check more festive desserts on blog like Besan Ke Ladoo | Gram Flour Balls, Gujiya/ Karanji/ Coconut Filled Hand Pies and Rice Kheer.

Til Ke Ladoo
Til Ke Ladoo

These are my ultimate favourite ladoos, if there is such a thing! I just love this delicacy, especially more so that this is a seasonal sweet & is not available in the market or made at home during hot summer month.

Til Ke Ladoo

Sesame seeds have property of being hot food as per Ayurveda & is usually eaten only in winter months. So this makes for a perfect sweet for Makarsankrant festival.

Sesame Seeds Ladoos
Sesame Seeds Ladoos

I actually made these in January only but life has been bit hectic with my little one giving me a tough time with day time sleep, so which hardly leaves me with any time to post & make during day. I’m using scheduling a lot. What to do life & blog has to go on! :)

Til Ke Ladoo

Til ke Ladoo

Til Ke Ladoo are sweet balls made by combining sesame seeds, sugar and khoya. Festivities and desserts make for an unmissable combination and one should never miss an opportunity to grab a sweet if not make one. These ladoos are winter specialty food because as per Indian food science they elevate body temperature when consumed.
Prep Time10 mins
Cook Time10 mins
Binding Time20 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Servings: 6

Ingredients

  • 150 gram sesame seeds til
  • 150 gram fresh khoya khoa, mawa
  • 150 gram castor sugar bura

Instructions

  • Wash the sesame seeds using a fine mesh colander/ strainer very thoroughly. This step is important as sesame seeds contain lot of fine dirt. Spread the washed seeds on a fine muslin cloth in thin layer. Allow it to dry for 2-3 days.
  • When the seeds are completely dry or just very barely moist, dry roast them in a thick bottom pan or wok. It should start emitting nice roasted aroma. Remove from pan and keep aside. Using the same pan, dry roast the khoa, till it is nice golden in color. Switch off the flame. Allow the khoya to cool down.
  • Meanwhile, using a grinder, grind the sesame seeds into fine powder. When mawa is just lukewarm quickly add in ground seeds & sugar. Mix well. Roll small balls using hands. Serve with tea or coffee or as a dessert after dinner.

Notes

Washing the sesame seeds is most crucial step.
You can wash and roast the seeds much ahead of time and when you are ready to make the ladoos, then you can give a quick heat to seeds and grind them. I did the same.
You can adjust sugar as per your taste. I prefer less sweet, so mine is on the lesser side.
Til Ke Ladoo
Til Ke Ladoo

3 responses to “Til Ke Ladoo”

  1. I had to google again :) This is becoming embarrassing :) So, Koya is something like cheese? This balls are cheesy and sweet and kind of taste like tahini? :) I like it.
    Scheduling is a good thing, and your little one is far more important than the blog, but I understand how eager to cook and take photos and write recipes you must be :))

  2. ha haha Jasmina. Koya is made by evaporating milk on slow fire for hours. Google happens with me too, I do not know what is tahini, but from what I read I dont think they would taste same. But yes they both are made from sesame seeds. I hope to make you google some more and really appreciate your efforts in understanding my recipes. Thanks so much.

  3. Sophie33 says:

    Lovely looking strange balls! :)

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