Homemade Til Laddu with Jaggery

Ingredients

• 3/4 cup brown sesame seeds ()
• 1/2 cup peanuts ()
• 1/4 cup dry unsweetened coconut (desiccated or shredded)
• 1 cup jaggery ( grated & lightly packed)
• 1 teaspoon ground cardamom ()
• 2 tablespoons ghee

Instructions

1. 1

   Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.

2. 2

   In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden brown spots on them, take them out in a bowl and allow to cool.

3. 3

   In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.

4. 4

   Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.

5. 5

   Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.

6. 6

   Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.

7. 7

   Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature for upto 10 days.