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TILACHE LADDOO
Til ke laddoo !
Preparation Time : 30 minutes
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
White sesame seeds
250 grams
Peanuts
1/4 cup
Dry coconut (khopra), grated
1/4 cup
Green cardamom powder
1/2 teaspoon
Jaggery (gur), grated
1 cup
Pure ghee
1/2 tablespoon
METHOD
Roast white sesame seeds on hot tawa till crisp taking care that they do not change colour. Roast peanuts, remove skin and then make a coarse powder. Lightly roast grated dry coconut. Mix sesame seeds, peanut powder, grated dry coconut and green cardamom powder.Melt jaggery in a thick-bottomed vessel (do not put water). Stir till it melts. Strain to remove impurities. Add half a tablespoon of ghee and mix. Cook, stirring on low heat, till a thick syrup is formed. To test if the syrup is ready, put a drop in a little cold water. If the syrup forms a semi hard ball, the syrup is ready. Add the sesame mixture and mix well. Remove from heat. Grease your hands and make small marble-sized laddoos. Cool before storing.

Recipe Tip :
Laddoo should be rolled when the mixture is still warm, as the mixture starts turning solid when cool. Tilache laddoo should be nice and hard and one can store them in a container for ten to twelve days.