Recipe: Perfect TILAACHE LAADOO (Sesame Laddoo)

TILAACHE LAADOO (Sesame Laddoo).

You can have TILAACHE LAADOO (Sesame Laddoo) using 8 ingredients and 19 steps. Here is how you cook it.

Ingredients of TILAACHE LAADOO (Sesame Laddoo)

1. Prepare 2 1/2 cup of Polished/Unpolished Til (Sesame Seeds …. 250 gm).
2. You need 1 cup of Shengdaane (Raw Peanuts …..100 gm).
3. It's 1/2 cup of Phutaanyachi Daal (Roasted Split Bengal Gram ….. 50 gm).
4. You need 3/4 cup of Dessicated Coconut (50 gm).
5. You need 4 tsp of Cardamom powder.
6. Prepare 250 gm of Chikki cha Guul (Sticky jaggery available during Sankrant.
7. You need 60 gm of Chemical Free/Normal Jaggery (approx 1/2 cup + 2 tbs).
8. It's 2 tsp of Homemade Ghee (Clarified Butter).

TILAACHE LAADOO (Sesame Laddoo) step by step

1. To make Tilaache Laadoo, start with dry roasting the sesame seeds on low to medium heat for about 6-7 minutes, stirring constantly..
2. As soon as you notice a slight change in colour and the sesame become crunchy (to be tested by eating a few), transfer them to a container..
3. Next, dry roast the raw peanuts till dark spots appear on them and they emit a roasted aroma..
4. Cool down the peanuts and peel them. Crush them slightly using a mortar and pestle..
5. Dry roast the dessicated coconut on low heat for about a minute..
6. Crush the roasted split bengal gram too, slightly with a mortar and pestle. You can opt to keep them whole..
7. Add the crushed peanuts and bengal gram to the roasted sesame. Add the cardamom powder as well as the roasted dessicated coconut and mix well..
8. Chop the chikki cha guul with a knife. This step is necessary as pieces melt uniformly when heated rather than the in the whole form..
9. Heat a kadhai or a pan and add homemade ghee to it. When it heats up, add the chopped chikki cha guul and stir continuously. Melt it on low heat..
10. When it is half melted, add the chopped chemical free jaggery and stir till all of it melts still keeping the heat low..
11. After all the jaggery has melted and it starts boiling a little, simmer further for about 4-5 minutes stirring constantly..
12. To check whether the jaggery is apt for the laadoo, fill some water in a glass saucer/dish..
13. Scoop 1/4 tsp of the melted jaggery in a spoon and pour it in the dish..
14. Start collecting it together with your fingers and form a ball..
15. When the ball stiffens in your fingers, heat it on the glass dish with a slight force. If you get the sound of a pebble hitting a glass, it indicates that the jaggery is perfectly melted..
16. Increase the flame to medium and stir for a minute..
17. Switch off the flame and immediately add to it the entire roasted mixture. Mix well..
18. When the mixture is hot itself, grease your fingers and palms with some melted ghee and immediately form laadoo of desired sizes..
19. Let them sit in the plate for an hour or two. Then, store in an airtight container and serve the delicious Tilaache Laadoo during Makar Sankrant festivities!.