Til Ladoo are delightfully nutty, naturally sweetened with jaggery, and packed with plant-based protein and energy. Also known as Til Gud Ke Laddu, these traditional sesame ladoos are especially popular during winter and festive occasions like Makar Sankranti, thanks to their warming and nourishing ingredients.
In this easy Til Ladoo recipe, I skip the jaggery syrup altogether and use a food processor or blender for a quick, fuss-free method. Made with just a few pantry staples, these sesame energy balls are simple to prepare and ideal as a healthy snack, festival treat, or quick bite when cravings hit.
Nutty, Healthy, and Delicious Til Ladoo
Til Laddo or Til Gud Ke Laddu is a traditional Indian winter sweet that I enjoyed growing up during the Makar Sankranti festival.
Made with sesame seeds and jaggery, these ladoos are naturally nourishing and energy-rich, which is why they are so commonly prepared in Indian homes during colder months.
These homemade Til Ladoo provide warmth, nutrition, and a quick energy boost, making them perfect not just for winter but for enjoying all year round. They are rich in healthy fats, plant-based protein, iron, calcium, fiber, and essential minerals.
With the nutty goodness of sesame seeds, peanuts, cashews, and coconut, along with subtle warming spices, these sesame energy balls are flavorful, satisfying, and truly comforting; just the way traditional homemade ladoos should be.
Why You Will Love Til Ladoo
- Til Ladoo provides natural warmth and long-lasting energy, making it perfect for winter and year-round snacking.
- They are protein-packed and nutrient-dense, made with sesame seeds, nuts, and jaggery.
- These Til Gud Ke Laddu are soft, nutty, and delicious, with a perfectly balanced texture and flavor.
- Naturally sweetened with jaggery, they are free from refined sugar and full of wholesome goodness.
- This is a quick, easy Til Ladoo recipe made in a food processor or blender; no jaggery syrup required.
Ingredients and Notes
- Sesame Seeds: I have used white sesame seeds for this Til Ladoo recipe, but brown or black sesame seeds work just as well. Roasting the sesame seeds is essential; it enhances their nutty flavor and adds a light crunch to the ladoos. Always roast them on low heat and stir continuously to prevent burning.
- Peanuts: Use raw, unsalted peanuts for best results. If you have husked peanuts, roast them until crunchy before using. I used skinned peanuts, roasted them first, and then rubbed off the skins.
- Coconut: Use unsweetened dry coconut, either desiccated or shredded. Lightly roast the coconut for just 1-2 minutes on low heat. Coconut burns very quickly, so keep a close eye and stir continuously.
- Cashews: I like adding cashews because they add richness and a slightly creamy texture to the Til Ladoos. You can skip them if needed or replace them with almonds for a slightly firmer bite.
- Jaggery: You can use jaggery powder or a jaggery block. If using a block, chop or grate it before measuring so it blends easily in the food processor. Jaggery provides natural sweetness and rich flavor.
- Ground Cardamom: Adds a warm, aromatic flavor that pairs beautifully with sesame seeds and jaggery.
- Ground Nutmeg: I love adding a small pinch of nutmeg for extra warmth and depth. It is optional and can be skipped if you prefer a simple flavor profile.
- Ghee: Helps bind the Til Ladoo and adds richness and nutritional value. Start with two tablespoons and add a little more only if needed while shaping the ladoos. For a vegan version, you can replace ghee with coconut oil, which works beautifully for these sesame 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 darker in 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.
- Then transfer the peanuts into a bowl or plate.
- Let them cool slightly, then remove the skin by rubbing them between your palms.
- Allow the husked peanuts to cool completely.
- Then, in the same pan, dry-roast the desiccated coconut over low heat for 1-2 minutes, or until lightly golden.
- Be careful when roasting coconut, as it can burn 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 excessive oil separation from 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 transferring the mixture to a bowl, remix it by 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 to help bind.
- 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 and Variations
Sesame Seeds: Instead of white sesame seeds, you can use brown or black sesame seeds. Black sesame seeds have a deeper, earthier flavor and work exceptionally well in traditional Til Ladoo.
Nuts: Cashews are optional in this recipe. You can skip them entirely or replace them with almonds for a slightly firmer texture and mild nutty flavor.
Jaggery: I used soft jaggery, but jaggery powder works just as well. If you are using a jaggery block, chop or grate it before measuring to ensure it blends easily.
Make It Vegan: To make vegan Til Ladoo, use coconut oil instead of ghee. For extra richness, you can also add a small amount of peanut butter or almond butter, which enhances the nutty flavor and helps with binding.
Helpful Tips For Til Ladoo
Roasting and Cooling the Ingredients: Dry-roast each ingredient separately over low to medium heat, stirring continuously for even roasting. This step enhances the nutty flavor and prevents burning. Once roasted, allow all the ingredients to cool completely before adding them to the food processor; warm ingredients can release oil, making the mixture clumpy and oily.
Peanuts: If you are using peanuts without the skin, roast them until they show light brown spots and are crunchy. If the peanuts have skin, roast them first, and rub them between your palms to remove the skins.
Blending the Mixture: Pulse the ingredients in short bursts instead of running the food processor continuously. This helps maintain texture and prevents the mixture from turning into a paste. Scrape down the sides as needed for even blending.
Shaping the Ladoo: If the mixture feels dry or you are unable to roll it into smooth, round balls, add one tablespoon of ghee at a time, mix well, and then shape the ladoos. Avoid adding too much ghee at once.
Food Processor or Blender: I used a food processor for this Til Ladoo recipe, but a high-powered blender or mixer grinder works just as well. Make sure to blend in batches if your jar is small.
Scaling the Recipe: This recipe can be easily doubled or tripled. When scaling up, prepare the ladoo mixture in multiple batches to ensure even grinding and proper texture.
Frequently Asked Questions
If the mixture feels dry and does not hold together, it usually means there is not enough fat or the ingredients were not blended enough. Add a little ghee at a time, mix well, and try shaping again.
Yes! To make vegan Til Gud Ke Laddu, use coconut oil instead of ghee. You can also use peanut butter or almond butter for binding and enhancing the nutty flavor.
Yes! These sesame ladoos are perfect for festive preparations. You can make them a few days in advance and store them properly, making them ideal for Makar Sankranti and winter celebrations.
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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 over low to medium heat, stirring continuously. Roast the seeds for about 4-5 minutes until aromatic and slightly darker in 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. 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 over low heat for 1-2 minutes or until it 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 transferring the mixture to a bowl, mix it by hand again. Then take 1-2 tablespoons of the mixture, start pressing it in your palm, and roll it into a round ladoo. Continue with the remaining mixture and prepare the ladoos. I could make 22 Ladoos.
Storing Suggestions
- Store the Til Ladoo in an airtight container at room temperature for 8-10 days. However, do not place 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.
Notes
- Roasting and Cooling the Ingredients: Dry-roast each ingredient separately over low to medium heat, stirring continuously for even roasting. This step enhances the nutty flavor and prevents burning. Once roasted, allow all the ingredients to cool completely before adding them to the food processor; warm ingredients can release oil, making the mixture clumpy and oily.
- Peanuts: If you are using peanuts without the skin, roast them until they show light brown spots and are crunchy. If the peanuts have skin, roast them first, and rub them between your palms to remove the skins.
- Blending the Mixture: Pulse the ingredients in short bursts instead of running the food processor continuously. This helps maintain texture and prevents the mixture from turning into a paste. Scrape down the sides as needed for even blending.
- Shaping the Ladoo: If the mixture feels dry or you are unable to roll it into smooth, round balls, add one tablespoon of ghee at a time, mix well, and then shape the ladoos. Avoid adding too much ghee at once.
- Food Processor or Blender: I used a food processor for this Til Ladoo recipe, but a high-powered blender or mixer grinder works just as well. Make sure to blend in batches if your jar is small.
- Scaling the Recipe: This recipe can be easily doubled or tripled. When scaling up, prepare the ladoo mixture in multiple batches to ensure even grinding and proper texture.
Thanks for coming! Let me know what you think.