Easy

Salt

pinch

Sesame seeds

Clarified butter (ghee)

Cardamon (powder)

Jaggery

Til k ladoo

Heat a heavy-bottomed pan or kadai on low-medium heat and dry roast the sesame seeds until they become light brown. Keep stirring continuously to prevent burning. This usually takes around 7-10 minutes. Remove the roasted sesame seeds and set them aside.

In the same pan, add ghee and the chopped or grated jaggery. Keep the heat on low-medium.

Stir the jaggery continuously until it melts and starts to bubble. Be careful not to overheat or burn the jaggery.

Once the jaggery is completely melted and bubbling, add the roasted sesame seeds, cardamom powder, and a pinch of salt. Mix everything well.

Continue to cook the mixture on low heat for a few more minutes while stirring continuously. The mixture will start to come together and become sticky.

Turn off the heat and let the mixture cool down just enough to handle.

While the mixture is still warm, grease your hands with a little ghee and start shaping it into small round ladoos. Make sure the mixture is warm enough to shape but not too hot to burn your hands.

Continue making ladoos with the entire mixture.Allow the ladoos to cool completely, and they will firm up as they cool down.

Easy

30 min

Dessert

Indian

Servings

12

Nutrition

/ per serving

Directions

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