Til Ladoo (Sesame Ladoo)

A traditional Indian sweet made with roasted sesame seeds and jaggery, perfect for festivals and a healthy snack.

⏱Prep: 15 min

🔥Cook: 10 min

⏲Total: 25 min

🍽12 ladoos servings

Vegetarian

Ingredients

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Step-by-step

Dry roast the sesame seeds in a heavy-bottomed pan over medium-low heat for 3-5 minutes until they turn light golden and aromatic. Be careful not to burn them. Transfer to a plate and let cool slightly.
In the same pan, add ghee and jaggery. Melt the jaggery over low heat, stirring continuously, until it forms a smooth, sticky syrup. This usually takes 3-5 minutes. Do not overcook, or the ladoos will become hard.
Once the jaggery is melted, turn off the heat. Immediately add the roasted sesame seeds, cardamom powder, and chopped nuts (if using) to the pan. Mix quickly and thoroughly until all ingredients are well combined with the jaggery.
While the mixture is still warm (but cool enough to handle), lightly grease your palms with a little ghee or water. Take small portions of the mixture and shape them into firm, round ladoos (about 1.5-2 inches in diameter). Work quickly as the mixture hardens as it cools.
Let the Til Ladoo cool completely at room temperature before storing them in an airtight container.

Per serving

Make it last

Refrigerator 3-4 weeks

Store in an airtight container. They may become slightly harder but will still be delicious.

Freezer Up to 3 months

Place cooled ladoos on a tray to freeze individually, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.

Reheat Not recommended

Til Ladoo are traditionally enjoyed at room temperature. Reheating can alter their texture.

Ensure you don’t over-roast the sesame seeds, or they will taste bitter.
Melt the jaggery on low heat and don’t overcook it. If it gets too hard, the ladoos will be difficult to form and too chewy.
Work quickly when shaping the ladoos, as the mixture sets fast. If it cools too much, you can gently warm it again over very low heat for a minute to make it pliable.
For extra flavor, you can add a pinch of edible camphor (kapoor) or a few strands of saffron while mixing.