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Til ke ladoo

TIL LADOO /SESAME SEEDS LADOO /TIL KE CHIKKI

By Shweta Galinde

The combination of Til and Gur also boosts immunity and guards the body from seasonal infections.

This chikki is a superfood for all. This requires sesame seeds, jaggery and ghee. This is very easy to prepare at home with minimal ingredients. This chikki is delicious, nutty and very flavourful. This is loved by all family members. It is a very good munching snack for winters. Sesame seeds are loaded with nutrition. These are rich in good fats like polyunsaturated fatty acids and Omega-6. They also contain fibre, iron, calcium, magnesium and phosphorus.

Sesame seeds are rich in healthy omega 3 fatty acids, that can lubricate the intestinal walls and help with constipation. The seeds are also rich in fibre, that can improve bowel movements. Thus, having sesame seeds protect the digestive system from various issues.

Winter is the best season to consume til or sesame seeds because they’re full of good fats, and hence, are naturally warm and life-giving. A number of traditional foods served on winter festivals like Lohri and Makar Sankranti have til seeds in them.

With the onset of the winter season, the cases of flu also increase. As we mentioned, sesame is rich in zinc, copper, iron, and other vitamins, it can help you build a stronger immunity to keep infections and viruses at bay, reducing the risks of cold, cough, and fever

MURMURA LADOO

INGREDIENTS

  • White sesame seeds / til – 1 cup
  • Jaggery grated or powdered  – ¾ cup
  • Ghee – 1 tbsp
  • Elaichi pwdr – ¼ tsp [ optional ]
MURMURA LADOO

METHOD

Clean the seeds ,check there are no tiny sand particles .

Heat a flat pan on medium low flame.

Add the seeds and dry roast till the seeds pops ,becomes aromatic and colour changes slightly on low flame . [2 or 3 min ]

Be careful ,don’t burn it and also the colour should not change much .

Keep aside.

Heat ghee in a pan .

Add the jaggery and mix well .

Stir and cook on low flame till the jaggery dissolves and turns into  thick syrup .

***Here in this recipe ,I have not used water to make the syrup ,If you want you can add Water – 1/4 cup .

TO TEST WHETHER THE JAGGERY IS DONE – Just drop little of the syrup in water .If it forms a ball ,it means it is done .Else cook for some more time.

***Also don’t over cook the syrup .

Add the roasted seeds to the syrup and mix well .

Add ghee + elaichi pwdr and mix well.

Off the flame .

We have to be quick at rolling the balls .We should start rolling when the mixture hot but cool enough to handle with bare hands .

Grease your palms ,and take a small portion of the mixture and roll it into smooth balls.

**We can use a small scoop spoon of 1 tbsp to take the mixture ,so that we can make balls of same size .

Place the balls on greased surface .Repeat with the complete mixture .

Towards the ending ,use a sharp object to scrape the mixture ,which is stuck to the pan .

The ladoos will harden on cooling .

Once it is done ,store in airtight container .

Colour of the ladoo depends on the variety of jaggery ,which you have used.

We can store and use for 2 weeks at room temperature.

VARIATION

We can also add roasted desiccated coconut Or even crushed roasted skinless peanuts OR fried cashew bits .But the whole proportion of the ingredients should make to 1 cup

We can also take a combo of white as well as black sesame .

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