Til Ladoo is delightfully nutty, naturally sweetened with jaggery, and protein-packed! This recipe makes the Til Gud Ke Laddu in a food processor or blender without making the jaggery syrup.
This recipe is an easy and quick way to make delicious energy balls. Making the Til Ladoo requires only a few ingredients, and they are excellent for healthy snacks.
About Til Ladoo
Til Ladoo, also known as Til Gud Ke Laddu, is a must during the Makar Sankranti festival. This Indian sweet is nutrient-dense, and sesame seeds and jaggery are excellent energy sources.
These Ladoos provide much-needed warmth and nutrition during winter days. However, we can make them throughout the year and enjoy them as a quick energy booster. They are rich in healthy fat, protein, iron, calcium, fiber, and other vital minerals.
These Sesame Energy Balls are flavorful and have the right amount of spices. They are deliciously nutty with sesame seeds, peanuts, cashews, and coconut.
Why You Will Love Til Ladoo
- Til Ladoo provides warmth and energy.
- They are protein-packed and nutrient-dense.
- These ladoos are soft, nutty, and delicious.
- They are sweetened with jaggery.
- It is an easy and quick recipe made in a food processor or blender.
Ingredients and Notes
- Sesame Seeds: I have used white sesame seeds, but you can also use brown sesame seeds or black sesame seeds. It is essential to roast the seeds for enhanced flavor and crunch.
- Peanuts: Use raw and unsalted peanuts for the recipe. If you have husked peanuts, use them and roast them until they are crunchy. I have used skinned peanuts, then roasted them and removed the skin. However, you can blend the peanuts with the skin if you want.
- Coconut: Use unsweetened dry coconut, desiccated or shredded. Make sure to roast the coconut only for 1-2 minutes on low heat. Otherwise, it will burn very quickly.
- Cashews: I like to add cashews as they provide a rich flavor and creaminess to the Ladoo. But you can skip adding cashews or add almonds if you want.
- Jaggery: You can also use jaggery powder instead of jaggery. If you use a jaggery block, chop or grate it before measuring it.
- Ground Cardamom: Provides warm and delicious flavors to the Laddu.
- Ground Nutmeg: I love adding a pinch of nutmeg to these nutty Ladoo. However, it is optional, and you can skip it if you want.
- Ghee: Ghee helps bind the Ladoo and adds to its nutritional value. We do not need to add too much ghee. Start with 2 tablespoon of ghee, and then add a little more if you have difficulty rolling and shaping the Ladoo. Instead of ghee, you can also use coconut oil, which will make the vegan energy balls.
How To Make Til Ladoo
Roasting The Seeds and Nuts
- Roast the sesame seeds on low-medium heat, stirring continuously.
- Roast the seeds for about 4-5 minutes until aromatic and slightly change the color.
- Transfer the roasted sesame seeds onto a plate or bowl and allow them to cool completely.
- Roast the peanuts for 4-5 minutes in the same pan, stirring continuously.
- Dry roast the peanuts until they are crunchy and have brown spots on them.
- Then transfer the peanuts into a bowl or plate.
- Let them cool down a bit, and then remove the skin by rubbing them between your palms.
- Allow the husked peanuts to cool completely.
- Then again, in the same pan, dry roast the desiccated coconut on low heat for 1-2 minutes or until coconut turns light golden.
- Be careful while roasting coconut, as it turns brown very quickly.
- Transfer the roasted coconut to the plate or a bowl and allow it to cool completely.
- Roast the cashews on low-medium heat for 2-3 minutes.
- Then transfer them to a plate and let them cool completely.
Making Til Ladoo
- Add cooled sesame seeds, peanuts, and cashews into the food processor.
- You can also use a high-powder blender or mixer.
- Pulse them a few times or until the mixture becomes a coarse powder.
- Do not overprocess to avoid too much oil separation from the seeds and nuts.
- Then add jaggery, coconut, ground cardamom, and ground nutmeg.
- Process for a few seconds or until everything is well combined.
- Finally, add ghee and pulse 3-4 times or until everything is well combined.
- Transfer the Til Ladoo mixture into a bowl.
- After taking the mixture into a bowl, mix it again using your hand.
- Then, take 1-2 tablespoons of the mixture, start pressing it in your palm, and roll it into a round ladoo.
- If you have difficulty rolling and shaping the Ladoo, add a little more ghee for binding.
- Continue with the remaining mixture and make Ladoo. I could make 22 Ladoo.
Storing Suggestions
Store the Til Ladoo in an airtight container at room temperature for 8-10 days. Do not store them in a warm place.
For more extended storage, refrigerate the Ladoo in an airtight container.
You can freeze the Laddu for up to 3 months in a freezer-safe container or bag.
Substitutions
Instead of white sesame seeds, you can use brown or black sesame seeds.
Adding cashews is optional, but you can also add almonds instead.
I have used soft jaggery, but you can also use powdered jaggery. If using a jaggery block, chop or grate it before the measurement.
To make vegan Til Ladoo, use coconut oil instead of ghee. You can also add peanut or almond butter for a more nutty flavor.
Helpful Tips
Roasting and Cooling: Dry roast each ingredient separately on low-medium heat and stir them continuously. Allow all the ingredients to cool down completely before adding them to a food processor.
Peanuts: If you have peanuts without skin, you can use them and roast them until they have brown spots.
Shaping the Ladoo: If you can not roll and shape the mixture into a round ball, add a tablespoon of ghee, mix, and roll into Ladoo.
Food Processor: I used a food processor to make the Til Ladoo mixture, but you can also use a high-powered blender or mixer.
Scaling: You can easily double the recipe to make more Ladoo. If you scale up the recipe, make the Ladoo mixture in two batches.
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Recipe Card
Til Ladoo / Til Gud Ke Laddu / Sesame Energy Balls
Ingredients
- 1 cup (140g) sesame seeds ( white or brown)
- ½ cup (80g) raw unsalted peanuts
- ½ cup (50g) dry unsweetened coconut (desiccated or shredded)
- ¼ cup cashews (optional)
- ½ cup (100g) grated jaggery (or add to taste)
- 1 teaspoon ground cardamom
- A pinch of nutmeg (optional)
- 1-2 tablespoon ghee
Instructions
- Roast the sesame seeds on low-medium heat, stirring continuously. Roast the seeds for about 4-5 minutes until aromatic and slightly change the color. Transfer the roasted sesame seeds onto a plate or bowl and allow them to cool completely.
- Roast the peanuts for 4-5 minutes in the same pan, stirring continuously. Roast the peanuts until they are crunchy and have brown spots on them. Then transfer the peanuts into a bowl or plate. Let them cool down a bit, and then remove the skin by rubbing them between your palms. Allow the husked peanuts to cool completely.
- Then again, in the same pan, dry roast the desiccated coconut on low heat for 1-2 minutes or until coconut turns light golden. Be careful while roasting coconut, as it turns brown very quickly. Finally, transfer the roasted coconut to the plate or a bowl and allow it to cool completely.
- Roast the cashews on low-medium heat for 2-3 minutes, transfer them to a plate, and let them cool completely.
- Add cooled sesame seeds, peanuts, and cashews into the food processor. Pulse them a few times or until the mixture becomes a coarse powder. Do not overprocess to avoid the oil separation from the seeds and nuts.
- Then add jaggery, coconut, ground cardamom, and ground nutmeg. Process for a few seconds or until everything is well combined.
- Finally, add ghee and pulse 3-4 times or until everything is well combined. Transfer the mixture into a big bowl.
- After taking the mixture into a bowl, mix it again using your hand. Then take 1-2 tablespoons of the mixture, start pressing in your palm, and roll it into a round ladoo. Continue with the remaining mixture and make Ladoo. I could make 22 Ladoo.
Storing Suggestions
- Store the Til Ladoo in an airtight container for 8-10 days at room temperature. However, do not place them in a warm place.
- For more extended storage, refrigerate the Ladoo in an airtight container.
Substitutions
- Instead of white sesame seeds, you can use brown or black sesame seeds.
- Adding cashews is optional, but you can also add almonds instead of cashews.
- I have used soft jaggery, but you can also use powdered jaggery. If using a jaggery block, chop or grate it before the measurement.
- To make vegan Til Ladoo, use coconut oil instead of ghee. Or add peanut or almond butter for a more nutty flavor.
Notes
- Roasting and Cooling: Dry roast each ingredient separately on low-medium heat and stir them continuously. Allow all the ingredients to cool down completely before adding them to a food processor.
- Peanuts: If you have peanuts without skin, you can use them and roast them until they have brown spots.
- Shaping the Ladoo: If you can not roll and shape the mixture into a round ball, add a tablespoon of ghee, mix, and roll into Ladoo.
- Food Processor: I used a food processor to make the Til Ladoo mixture, but you can also use a high-powered blender or mixer.
- Scaling: You can easily double the recipe to make more Ladoo. If you scale up the recipe, make the Ladoo mixture in two batches.
Thanks for coming! Let me know what you think.