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Til Laddu | Til Gud Laddu | Ellu Unde | Ellu Urundai – Khanapoor

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Ingredients

Adjust Servings:
1/2 Kg White Sesame Seeds (Safed Til)
1/2 Kg Sticky Jaggery (Chikki Gud)
100 grams Peanut (Shengdana) pieces without skin.
5 Green Cardamom (Choti Elachi)
45 ml (3 tbsp) Water (Paani)
2 tsp Ghee (Clarified Butter)

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Til Laddu | Til Gud Laddu | Ellu Unde | Ellu Urundai – Khanapoor

Features:
  • Gluten Free
Cuisine:

A delicious, crunchy laddu made from sesame seeds and jaggery.

  • Serves 8
  • Medium

Ingredients

Directions

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Til Laddu is one of the most delicious, crunchy laddus made from sesame seeds.

Til Laddus are not very sweet and are extremely beneficial for one’s health.

Well, til laddus are mainly prepared to celebrate Makar Sankranthi also known as Bihu, Pongal or Lohri. It is a celebration of the end of winter solistice and the beginning of the summer solistice. It is also to celebrate the winter harvest. These laddus can be prepared with white or black sesame seeds or both. I have used white sesame seeds.

Let us see how to prepare these delicious, healthy till laddus.

Firstly, you will need white sesame seeds (safed til).

safed til - til laddu recipe - Khanapoor

In a kadhai (wok), fry the white sesame (safed til) seeds till they give out an aroma and turn slightly brown. In case you taste the roasted white sesame seeds you will realise that it is not raw. Make sure you roast them on a low flame, so that they roast evenly and do not burn.

safed til ko halka sa bhuniye - til laddu recipe - Khanapoor

Then, remove it on a plate.

roasted white sesame seeds - til laddu recipe - Khanapoor

Take some roasted, de-skinned peanut (shengdana) pieces.

bhuna shengdana - til laddu recipe - Khanapoor

Take green cardamom (choti elaichi).

choti elaichi - til laddu recipe - Khanapoor

After removing the skin. make a powder of the green cardamom (choti elaichi) with a mortar and pestle.

choti elaichi powder - til laddu recipe - Khanapoor

Heat water (paani) in the kadhai (wok).

paani ko kadhai mein garam kijiye - til laddu recipe - Khanapoor

Add sticky jaggery to the water (paani). Sticky jaggery is the one used for making chikkis and not your regular jaggery (gud) So, while buying jaggery, insist on jaggery used for making chikkis.

gud daliye - til laddu recipe - Khanapoor

Let the jaggery (gud) melt on a low flame and once it is completely melted, add green cardamom (choti elaichi) powder. Remove it from the gas stove.

pighla hua gud - til laddu recipe - Khanapoor

Add the roasted white sesame seeds (safed til) and the roasted peanuts (shengdana).

bhuna hua til aur shengdana - til laddu recipe - Khanapoor

What you should do is, put 1/3 rd of the white sesame seeds (safed til) and 1/3 of the of the roasted peanuts (shengdana) and mix properly. Then add the 1/3 rd of both and mix and then again 1/3rd of both and mix properly. This is done so that everything mixes properly.

Sab kuch acche se milaiye - til laddu

Grease your palms with ghee (clarified butter) and make balls out of the mixture. In case, after a while, you feel the mixture has cooled down, gently heat it and make laddus again. It is not advisable to continously keep on the gas flame, as it might burn. It is always better to be safe than sorry.

til laddu - til laddu recipe - Khanapoor

So, it’s time to devour the til laddus with your loved ones.

Do try it out and let us know your valuable thoughts!!! I am also sharing links of other recipes from this blog. Do try these as well and give us your genuine feedback.

Murmura Laddu Recipe, Pineapple Pudding Recipe, Kesar Coconut Halwa Recipe, Jackfruit Pakoda Recipe, Wheat Patoli Recipe, Broken Wheat Sweet Chana Dal Khichidi Recipe, Instant Sooji Kheer Recipe, Instant Wheat Appe Recipe, Strawberry Custard Halwa Recipe.

 

 

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Steps

1
Done

Step 1

Take 1/2 Kg white sesame seeds (safed til) and roast it gently on a low flame, till it starts to give out an aroma and becomes light brown. Remove it on a plate. Make a powder of 5 green cardamoms (choti elaichi). Roast 100 grams peanuts (shengdana), remove it's skin and break it into half lengthwise.

2
Done

Step 2

In a kadhai (wok), heat 45 ml water (paani), add 1/2 kg sticky jaggery (chikki gud) and let it melt on a low flame. Once it melts completely, add the green cardamom (choti elaichi) powder and remove the kadhai (wok) from the gas stove. Add 1/3 of the white sesame seeds (safed til) and roasted peanuts (shengdana) and mix properly. Repeat for the rest by putting 1/3 each time and mixing properly.

3
Done

Step 3

Grease your palms by applying 2 tsp ghee (clarified butter) and make laddus from the mixture. Your til laddus are ready to be devoured.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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