Til Gud ke Ladoo
Roasted sesame seeds bound in hot jaggery syrup and rolled into round ladoos — a Lohri-time sweet made for warmth and good fortune through the coldest days.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Pan
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 8 g
- carbs
- 15 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 140 kcal
Instructions
- 1
Heat a pan on low heat. Toast the sesame seeds, stirring constantly, until lightly golden and fragrant.
- 2
Take them off the heat to cool slightly. Set aside a small handful for coating later.
- 3
In the same pan, melt jaggery (cane sugar) with the water on low heat until a drop stretches into a single thread between your fingers.
- 4
Add the roasted sesame seeds and cardamom powder to the syrup. Mix everything together quickly and thoroughly.
- 5
Rub ghee (clarified butter) on your hands. Shape the warm mixture into small round ladoos (sweet balls).
- 6
Roll each ladoo in the set-aside sesame seeds. Let them cool completely before storing.
Chef's tips
Shape the ladoos quickly because the mixture hardens fast as it cools. Test the syrup by dropping a little into cold water to see if it forms a soft ball.
Ingredient substitutions
- jaggery → palm jaggery for a deeper flavour
Storage
Stores in an airtight container for up to 2 weeks.
Reheating
No reheating required.
Common mistakes to avoid
- •Cooking the jaggery syrup for too long until it turns brittle, which makes the ladoos crumble.
- •Allowing the mixture to go cold before rolling, making it too hard to shape into balls.
Serving suggestions
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