Tilgul
This is a recipe of sesame seeds laddoo. This is actually my mothers recipe. She has been making these laddoos for years. Mom uses regular jaggery instead of chikki jaggery which makes a ton of difference in preparation without compromising the taste.These laddoos are traditionally made in Maharashtrian households during the festival of Makar Sankranti (kite flying festival). There is saying in Marathi “Tilgul ghya ani god god bola” meaning please have these sweet laddoos and they will make you talk sweetly just like their taste!! During Makar Santranti festival we exchange tilgul and repeat this saying everytime.
Ingredients:
Tilgul
Ingredients
- 1 Cup White Sesame Seeds
- 3/4th Cup Roasted Unsalted Peanuts
- 3/4th Cup Dry Coconut Powder
- 1 3/4th Cup Grated Jaggery
- 1 Tsp Cardamom Powder
- 1 Tbsp Water
- 2 Tsp Ghee
Instructions
- Roast sesame seeds on low flame till it's changes colour.
- After they cool down coarsely grind 1/2 of the sesame seeds.
- Roast dry coconut powder till golden brown.
- Coarsely grind roasted unsalted peanuts.
- Mix roasted sesame seeds, dry coconut, crushed peanuts.
- Heat the pot on low flame. Add jaggery and water. Stir it continuously till the jaggery is melted. Add cardamom powder. Continue stirring for 30 seconds.
- Turn off the burner.
- Add sesame seeds, dry coconut, crushed peanuts mixture to melted jaggery. Mix well.
- In a plate take 1 tsp ghee and the above mixture and mix well. The mixture will be very hot so use spoon for mixing.
- Apply ghee to hands and make small laddoos (around 2 inch diameter).
Notes
Traditionally jaggery used to make chikki (brittle) is used in this recipe. However this jaggery is not easy to cook with. Over heating of this jaggery makes the chikki very hard.Regular jaggery is used in this recipe. This way we don’t compromise on the taste and it is easy to make. This proportion will make around 50 laddoos.
I have roasted the peanuts 1 day before making this dish so have not considered that time while considering preparation time.
Make the laddoos while the mixture is still hot. As it gets cold the jaggery starts to set making it difficult to make laddoos.