Til Peanut Ladoo | Til Ladoo

Til peanut ladoo is a traditional Indian sweet made with sesame seeds (til), peanut, ghee, and jaggery. It is especially popular during festivals like Makar Sankranti.

Makar Sankranti is an Indian festival day devoted to the deity Sun. It is always celebrated each year on 14^th or 15^th of January when it marks the first day of the Sun’s transit into Capricorn (Makar). It is also known as kite flying festival especially in Gujarat and Rajasthan.

Sesame seeds, peanut and jaggery have heat inducing properties and provide the body warmth needed during winter days. This protein packed ladoo is perfect to satisfy those sweet cravings post meals or simply enjoy it as a snack.

Here I am sharing easy Til Peanut Ladoo recipe with step by step instructions and video. These quick and easy to make ladoos are made with just 4 ingredients. This sweet is packed with energy, healthy fats, and iron. Also, this is very good for keeping you warm during winter.

Recipe Video for Til Peanut ladoo

If you like this video for Til Peanut ladoo, Please subscribe to our Youtube Channel https://www.youtube.com/@CookwithDii  & don’t forget to click the BELL icon so you can be the first to know when we post a new video.

How to make Til Peanut Ladoo

Dry roast 1 cup peanut in a heavy bottomed pan on medium flame until skin darkens.

Remove from heat and let them cool completely. Rub between your hands or cloth to remove the skin and grind coarsely.

In the same pan dry roast 1 cup sesame seeds on medium heat until they slightly change color and release nutty aroma. Remove from heat and keep it aside.

Heat 3 tbsp ghee in a pan over low heat.

Add 2 cups jaggery and cook on low heat. Stir continuously and cook until jaggery melts completely. (Do not overcook)

Turn off the heat and add roasted sesame seeds, roasted and crushed peanut, cardmom powder and mix everything well.

Let the mixture cools down slightly or until warm enough to handle. Do not cools down completely else it will be hard to prepare ladoo.

Grease your hands with ghee or apply water, take a portion of the mixture and shape them into small round ball. Repeat the same process with the remaining mixture.

Enjoy Til Peanut ladoo.

Tips

Allow the ladoos to cool down completely before storing.

Store in an airtight container for up to 1 month.

Do not overcook the jaggery else ladoos will become hard.

Traditional ladoos only have jaggery and sesame seeds. You can skip peanut. Just use 1:1 sesame seeds to jaggery ratio. I like to add peanut for extra crunch.

If you want to make it vegan just replace ghee with plant based ghee.

Til Peanut Ladoo | Til Ladoo

Recipe by Divya PatelCourse: DessertCuisine: Indian

Servings

15

Ladoo

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Til peanut ladoo is a traditional Indian sweet made with sesame seeds (til), peanut, ghee, and jaggery. It is especially popular during festivals like Makar Sankranti.

Ingredients

• 1 cup Til/Sesame seeds

• 1 cup Peanut

• 2 cup Jaggery

• 3 Tbsp Ghee

• 1/8 Tsp Cardmom Powder

Directions

• Dry roast 1 cup peanut in a heavy bottomed pan on medium flame until skin darkens.
• Remove from heat and let them cool completely. Rub between your hands or cloth to remove the skin and grind coarsely.
• In the same pan dry roast 1 cup sesame seeds on medium heat until they slightly change color and release nutty aroma. Remove from heat and keep it aside.
• Heat 3 tbsp ghee in a pan over low heat.
• Add 2 cups jaggery and cook on low heat. Stir continuously and cook until jaggery melts completely. (Do not overcook)
• Turn off the heat and add roasted sesame seeds, roasted and crushed peanut, cardmom powder and mix everything well.
• Let the mixture cools down slightly or until warm enough to handle. Do not cools down completely else it will be hard to prepare ladoo.
• Grease your hands with ghee or apply water, take a portion of the mixture and shape them into small round ball. Repeat the same process with the remaining mixture.
• Enjoy Til Peanut ladoo.

Notes

• Allow the ladoos to cool down completely before storing.
• Store in an airtight container for up to 1 month.
• Do not overcook the jaggery else ladoos will become hard.
• Traditional ladoos only have jaggery and sesame seeds. You can skip peanut. Just use 1:1 sesame seeds to jaggery ratio. I like to add peanut for extra crunch.
• If you want to make it vegan just replace ghee with plant based ghee.