• 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.