• 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.