Til Ladoo or Sesame Jaggery Ladoos are super easy to make and our family Ganpathi tradition. Try this recipe and I promise you will love it!
Ganesha is known for his love for food, specially ladoos and modak. These Til Ladoo are our family favorite, not just for the elephant God but us too.
Festivals are always special, aren’t they? And for me they are always about food. I personally think I celebrate festivals only to make those delicious food items associated with them. Whether it is making puri halwa for Navratri or til gajak for Lohri, I love the food associated with festivities.
Ganesh chaturthi or Ganapathi as a festival came into my life only post wedding. As a result most of my food and memories with this festival are what my mother in law as taught me. This Til Ladoo is no different. It is supposed to be made every year for Ganesha habba, but the child loves it so much that it made very often in our house.
I also feel it is a relatively healthier dessert to have. Refined sugar free and excellent fat in sesame seeds, so I give it O without much of guilt. And the best part about them is that they are pretty easy to make.
Edited to add – This a post from August 2009 updated with new pictures and text in September 2018.
Til Ladoo | Sesame Jaggery Ladoos
- 250 gms Sesame seeds white
- 150 gms jaggery powedered
- 1 tsp cardamom powder
- Dry roast the sesame seeds till they turn light brown. Set aside for cooling.
- Once cool, grind them in a mixer. For me pulsing helps in making sure I don't make a paste out of them.
- Mix jaggery, cardamom powder and the ground sesame seeds.
- Make ladoos out of this mix by rolling little balls between your palms.
- Store in an airtight container. They last for about 15 days