Tilache ladoo (Til ke ladoo) is a delicacy made in Goa on the occasion of Makar Sankranti. It is made up of sesame seeds (called til in konkani), and hence the name. These laddoos are also famous in other parts of India and are generally made in the winter season.
I always thought that making these ladoos is quite difficult and time consuming and hence never attempted them. However, this year on the occasion of Makar Sankranti, I finally tried out this recipe which was shared by a friend and realized it is quite easy to make tilache ladoo.
Here is the step by step Tilache Ladoo recipe with pictures:
Makes: 40 small sized ladoos
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
Sesame Seeds: 2 and 1/4 cups
Roasted Chana Dal: 1/4 cup
Dry Coconut grated: 1/2 cup
Roasted and crushed peanuts: 1/2 cup
Ghee: 1 tbsp
Jaggery (Chikki Gud) : 1 cup
Method of Preparation:
- On low heat, roast the sesame seeds till they change color. Remove and keep aside on a plate.
- Add the peanuts on the same pan and roast till they become crunchy and brown. Keep aside. After they cool down, break into small pieces.
- Break the chana dal into small pieces by crushing lightly.
- Mix together the sesame seeds, peanuts, dal and the coconut.
- In a pan add the jaggery and the ghee and keep on low flame to make jaggery syrup. Continue to cook till it reaches the soft ball stage. (To check for soft ball stage: Take a little water in a bowl and put a drop of jaggery syrup in it. Remove it and it should be sticky and form into a soft ball)
- At this stage, put off the flame and add the mixture from step 4 to the jaggery syrup. Mix well.
- When the mixture is still hot, start making the laddoos. Apply ghee to your palm, take around 1 tbsp of the mixture on your palm and roll into a laddoo. Repeat till all laddoos are done.
Note: If the mixture becomes hard and difficult to roll, again place it on low heat and warm it up and then proceed to make other laddoos.
For other Goan recipes, you can refer to the section : Goan Recipes on the blog. For specific Goan festival recipes, you can click here: Goan Festivals.
Til Ke Ladoo/Tilache Ladoo
- Sesame Seeds: 2 and ¼ cups
- Roasted Chana Dal: ¼ cup
- Dry Coconut grated: ½ cup
- Roasted and crushed peanuts: ½ cup
- Ghee: 1 tbsp
- Jaggery (Chikki Gud) : 1 cup
- On low heat, roast the sesame seeds till they change color. Remove and keep aside on a plate.
- Add the peanuts on the same pan and roast till they become crunchy and brown. Keep aside. After they cool down, break into small pieces.
- Break the chana dal into small pieces by crushing lightly.
- Mix together the sesame seeds, peanuts, dal and the coconut.
- In a pan add the jaggery and the ghee and keep on low flame to make jaggery syrup. Continue to cook till it reaches the soft ball stage. (To check for soft ball stage: Take a little water in a bowl and put a drop of jaggery syrup in it. Remove it and it should be sticky and form into a soft ball)
- At this stage, put off the flame and add the mixture from step 4 to the jaggery syrup. Mix well.
- When the mixture is still hot, start making the laddoos. Apply ghee to your palm, take around 1 tbsp of the mixture on your palm and roll into a laddoo. Repeat till all laddoos are done.
- Note: If the mixture becomes hard and difficult to roll, again place it on low heat and warm it up and then proceed to make other laddoos.
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