Pan-Indian · Sweet
Til Ladoo
तिल के लड्डू · ಎಳ್ಳಿನ ಉಂಡೆ · Ellina Unde · Til Gul Ladoo · Sesame Jaggery Ladoo
Til ladoo is an Indian sweet made by coating toasted white sesame seeds with jaggery syrup and rolling the warm mixture into small balls. A little A2 ghee gives the mixture a glossy finish and makes it easier to shape. Each ladoo sets firm and keeps the crunch of the whole seeds.
- vegetarian
- gluten-free
Ingredients
- 145 g (about 1 cup)White sesame seeds Organic Mandya
- 125 g (about 3/4 cup, grated)Jaggery square Organic MandyaGrate finely so it dissolves evenly.
- 60 ml (1/4 cup)WaterFor the syrup.
- 9 g (about 2 tsp)A2 ghee Organic MandyaUse half in the mixture and half for greasing.
Method
Toast the sesame
Dry-toast the sesame over low heat for 4–5 minutes, stirring until it smells nutty and a few seeds pop.
⏱ 4 minGrease the plate
Coat a plate with a thin film of the reserved ghee.
Dissolve the jaggery
Stir the jaggery and measured water in a heavy pan over low heat for 2–3 minutes, until dissolved.
⏱ 2 minCook the syrup
Simmer over medium-low heat for about 4–7 minutes, until a drop in cold water forms a firm, pliable ball that holds its shape.
⏱ 5 minCoat the seeds
Stir the warm toasted sesame and 1 tsp ghee into the syrup off the heat until every seed is coated.
Cool briefly
Spread the mixture on the greased plate for 1–2 minutes, until a portion is warm enough to handle safely.
⏱ 1 minShape the ladoos
Roll 12 small portions with lightly greased hands while the mixture is still warm and pliable.
Set the ladoos
Leave the ladoos on the plate at room temperature for about 5 minutes, until firm.
⏱ 5 min
Shop the ingredients
Tips
- Test the syrup with a fresh spoonful of cold water each time.
- Keep the sesame warm after toasting so the syrup stays workable longer.
- Shape a small test portion first to check the mixture is cool enough to handle.
Serving
Serve at room temperature with tea, or place a few ladoos on a Sankranti sweets plate.
Storage
Store the completely cooled ladoos in an airtight tin at room temperature for up to 2 weeks. Use parchment between layers if they stick.
Variations
- Use black sesame for a more pronounced roasted flavour.
- For a cardamom version, stir in 0.5 g (1/4 tsp) ground cardamom with the sesame.
Nutrition per serving
| Energy | 116 kcal |
|---|---|
| Protein | 2.2 g |
| Carbohydrates | 13.0 g |
| Fat | 6.8 g |
| Fibre | 1.4 g |
Approximate, calculated from the ingredients and divided by the stated servings.
Questions people ask
How do I know when the jaggery syrup is ready for til ladoo?
Drop a little syrup into a cup of cold water. Scoop it out and press it between your fingers. It should come together in a ball that holds its shape and still yields slightly. If the drop disperses, simmer a little longer and test again.
Why did my til ladoos become too hard?
The syrup probably cooked past the firm-ball stage or the ladoos were rolled after the mixture had cooled too far. Test the syrup early, turn off the heat as soon as the ball holds its shape and begin rolling as soon as it is comfortable to touch.
Can I use black sesame seeds for til ladoo?
Yes, replace the white sesame with the same weight of black sesame. Use low heat and judge the roast by its nutty smell and the first few popping seeds. The colour is already dark, so it gives little indication of when the seeds are ready.
How do I shape til ladoos if the mixture sets too quickly?
Return the mixture to the pan over very low heat for a few seconds to soften it. Move it back to the plate and test a small piece before touching the rest. Roll in batches so you can work with a few warm portions at a time.
What is the difference between til ladoo and ellu bella?
Til ladoo is a shaped sweet in which cooked jaggery syrup binds the sesame seeds. Karnataka ellu bella is a loose mix with chopped jaggery, dry coconut, peanuts and fried gram as well as sesame. The jaggery stays in separate pieces in ellu bella.
Photo: Organic Mandya · © Organic Mandya
