This is my ultimate favorite 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
- 1 Cup – Sesame Seeds
- 1 Cup – Khoya/ Mawa
- 1 3/4 Cup – 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 khoya, 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 it 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.