til ke laddoo
of delhi, IN
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yummmm! can't stop eating.
250 g White sesame seeds
1/4 cup Peanuts
1/4 cup Dry coconut (khopra), grated
1/2 tsp Green cardamom powder
1 cup Jaggery (gur), grated
1/2 tbsp Pure ghee
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.
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