Til Ladoo


  • 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 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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