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