Wednesday, January 21
Laddoo is the Indian word for any ball-shaped sweet. Laddoo is made with all sorts of ingredients from fruits and vegetables, to grains and legumes! This particular dessert is especially popular during winter months as sesame as thought to have heating properties!
So on the eve of Sankranti, i too thought to try atlest these Sesame Ladoo's, though i'm so poor in making any sweet. But this one is really simple. In Marathi there's saying," Til Gul kha ani god god bola!! ". Eat Til (sesame) and Gul (jaggery) and say sweet things.
So here's how to make Til Ke Laddoo...
White Sesame seeds 1 cup
Jaggery (gud) 1 cup
Grated and roasted Dry Coconut 1/2 cup
Roasted Peanuts coarse powder 1/2 cup
Cardamom Powder 1 tsp
Ghee/Clarified butter 1 tbsp
Roast sesame seeds till golden brown,(or till the sounds starts coming)and set aside.
In a heavy bottomed pan, melt the jaggery.
Then add 1 tbsp ghee to it and continue mixing.
When it just starts to boil add roasted sesame, coarse peanuts, roasted dry coconut and cardamom powder and mix well.
Switch off the gas.
Now grease your hands with a little ghee and make small about a inch laddu, while the mixture is hot.
Repeat till all the mixture is used up. The laddoos will soon harden to candy-like texture.
Store for up to 10-15 days in an air-tight container.
While making laddus if mixture becomes cold, put it again on high heat so that jaggery will melt and you can again make laddus from that remaining mixture.
You can also add Cashew pieces and other nuts into it.
Also you can add mava to it, to make it even more rich.
The jaggery used is specially called "Chikki cha gul". It is meant for making ladoos and is less brittle when cooked. You can use the regular jaggery if it not available.
Sending this to Makar sankrati event hosted at Indiankhana by Priti.
And also to Recipes for the rest of us:Desserts to Varsha intiated by ramki at One page cookbooks.
And to Sunday snacks: Grab n go at All Thingz Yummy