Til Ladoo
- By Archana ArteLoading...
- | 10 Jan 2013 7:47 AM GMT
Method
- Roast 1 cup sesame
- TIP: To avoid the sesame seeds from burning, roast them on a low flame
- Once the sesame seeds turn golden brown, transfer it into a bowl
- Roast 1 cup grated coconut
- TIP: To get the right textures, roast the sesame seeds and grated coconut separately
- Transfer the roasted coconut into a bowl
- Now add coarsely ground peanuts
- Add finely chopped cashews and almonds
- Add raisins
- Add cardamom powder according to taste
- Mix everything well together
- TIP: The quantity of sesame seeds and jaggery should be the same
- To make the syrup:
- TIP: Use jaggery which is used to make chikki (brittle)
- TIP: Add the sesame - coconut mixture in accordance to the melted jaggery
- Melt 1 cup jaggery and 1 tsp ghee
- TIP: To know if the syrup has the appropriate texture, drop a string of the melted jaggery in water. If the syrup solidifies, it is ready.
- Now add the sesame-coconut mixture according to the melted jaggery
- Mix well
- TIP: Apply ghee on your hands to ensure they don't get burnt while making the ladoos
- Til ladoos are ready
Archana Arte
Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana�s Rasoi.
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