Til laddu's (known as 'tilgul' in maharashtra) are made during sankranti. While giving laddu's there is a tradition of saying - 'tilgul ghya god god bola'. Further, sankranti occurs during winter, seasme is good for health if consumed in this season.
- 250 gms sesame seeds (til)
- 250 gms jaggery (gur)
- 1/2 cup roasted and crushed peanuts
- 1/2 cup grated dry coconut (kopra)
- 1/4 cup roasted chana dal
- 2 to 3 tbsp ghee
- 1 tsp cardamom (elaichi) powder
- Roast sesame in a pan till it is golden brown in colour and keep it aside.
- In another pan, roast grated dry coconut in a pan for 4-5 minutes and keep it aside.
- Take chikki jaggery in a pan and start boiling it.
- In order to check whether the heating is done, take water in a cup and put drop of jaggery in it. Allow it to cool. If it forms a soft ball, then it is ready for laddus.
- Now add 1 tbsp of pure ghee to the mixture and keep stirring the same.
- Now add roasted seasme, peanuts crush, grated and roasted coconut, chana dal, cardamom powder and mix well.
For the Laddus
- Make the laddus while the mixture is hot.
- Grease hands with little ghee
- Make small round shaped laddus
- If the mixture becomes hard while making laddus, re-heat the same
- You may add cashew nuts to make it more rich
- Store the laddus in an air-tight container
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