In my earlier post, I mentioned about why Makar Sankranti is among my favorite festival, as I get to make and eat some great sweet snacks. Til (Sesame) and Gud (Jaggery) laddu have calcium & iron from Til, Iron from Gud and give warmth to body in winters. Laddu can be stored easily for 2-4 weeks in air tight container, provided you don’t finish them up in few days.
Ingredients
About 500 grams of White Til
About 2-3 cups of roughly chopped jaggery
Method
Take til in a plate and look for stones, and other foreign material
Put a wok on medium flame on the stove. Add til and dry roast it until color changes, there will be popping sound coming, color changes (little browning) , take roasted til in a large flat bottom container
Put a wok on medium flame. Once it is hot, add chopped jaggery.
Let jaggery melt on its own, stir in between along the surface of wok. Once, bubbles are seen, take a drop using a spoon & check between two fingers if it is sticky but still malleable. Be careful it will be very hot.
Pour this melted jaggery on roasted sesame with continous mixing using a flat spatula to avoid lumping of jaggery.
Grease your palms with little water and take handful of seasame -jaggery mix and roll into balls. Repeat for remaining mix
Your Til-gud laddu is ready. Store in air tight container after an hour- two, i.e. after they are completely cool
Swagata's Recipes 