Today here we will discuss Til ke laddu kaise banaen in full details. Til ke laddu recipe in india known as til nadu is a traditional Maharashtrian dessert usually during Makar Sankranti. Til ke Laddu Kaise Banaen in this process very simple ingredients are required like- jaggery, peanuts, cardamom and some other tings which are discuss in details are given below. During Sankrant, seniors and children are given what is known as Maharashtrian til ke ladoo, and the following words are said: God god bola, til gul ghya! Take the sweet til ke laddu and keep our relationship sweet, this says.
Indian winters call for the preparation of the til ke laddu recipe to keep the body warm and supply energy.
This til ke laddu recipe appeals to everyone because of its classic charm! Delicious til gud ladoo is made with fragrant ingredients like dry-roasted sesame seeds and crushed peanuts that have been sweetened with jaggery and spiced with cardamom.
Unlike sugar, jaggery has a particular flavour that harmonises wonderfully with the other ingredients. The crushed peanuts and jaggery in this til ke ladoo offer enough stickiness to keep the laddu together, so very little ghee is needed to enhance
Til ke Laddu Kaise Banaen
Equipment
- 1 Bowl
- 1 Flat Dish
- 1 Frying Pan
Ingredients
- 1 Cup Sesame seeds Seeds should be roasted
- 2 Tbsp Flaxseed meal (Optional)
- 1 Cup Peanuts
- 2-2.5 Tbsp Ghee
- 1 Tbsp Ginger Ginger should be in powder
- ¾ Cup Jaggery For adjusting the taste
Instructions
Process of Til ke Laddu Kaise Banaen
- On medium heat, roast the peanuts for about four minutes. Remove the peanuts to a dish once they have developed a few brown spots, or slight charring, and let them cool.
- When the peanuts are cool, gently rub them between your palms to get the skin off. To get the peel off the peanuts, pass them through the sieve.
- For 30 to 60 seconds, toast the sesame seeds until they are just warm to the touch. Place it on a plate and let it cool.
- Pulse the peanuts in a food processor to give them the coarse texture of peanut crumbs.
- Sesame seeds should be added to the food processor and pulsed until they are coarse.
- Jaggery, ginger, salt, and optional flaxseed meal should now be added to the jar. Create a grainy, sand-like texture by pulsing.
- Note: Squeeze a tiny amount of the laddu mixture between your hands. It shouldn't lose its shape or fall apart. Add more ghee or jaggery to the mixture if it is too dry to bind. Use coconut oil if you're vegan.
- Place the til laddu mixture in a basin or platter. In your palms, place a small amount of the til laddu mixture (approximately 1-2 tablespoons) and press to form a laddu (ball).
- With the remaining mixture, keep creating laddus. This recipe makes 16 to 18 til laddus. The recipe is simple to double. The til laddu should be kept in an airtight container.
Video
Notes
- Brown sesame seeds can be exchanged for white sesame seeds.
- I only use shelled peanuts; if you want to use skin-on peanuts, roast them first, let them cool, and then rub the skin off with your hands. You may also grind them with the skin on.
- Use a hand grater, food processor, or mortar and pestle to finely shred or crush the jaggery. Instead of using grated jaggery, you can use powdered jaggery.
- For this dish, I like to use a food processor, but you could also use a powerful blender. Put everything in a food processor and pulse one to two ingredients at a time. Grind everything in batches.
- Add an additional 1 to 2 tablespoons of ghee to the mixture if you are having trouble getting the laddu to stick together.
1.How to calculate the softball stage
ANS: Making these laddus requires cooking the jaggery syrup until it resembles a soft ball or has reached that consistency. When the jaggery syrup is heating, you must be careful and stir frequently. Using a candy thermometer to evaluate the consistency is a simpler method.
If you don’t have a candy thermometer, proceed as directed in the above step-by-step guide by dissolving a little amount of jaggery solution in a bowl of water. When you remove the syrup from the water once it has cooled, it ought to have a sticky consistency and self-construct into a soft ball. It must not be liquid, mix with the water, or appear
2. Help, my laddu mixture has turned hard!
ANS: Add some water to your laddu mixture if it has become too firm. Cook for a few minutes on a stovetop over low heat after properly mixing. Its consistency will vary and become softer when heated and combined with water.
Inspect the softball stage (even if the mixture has the sesame seeds, peanuts etc). Turn off the heat and form into balls.
3.If the til ke laddu is not enforceable, what can I do?
ANS: The jaggery syrup needs to be heated longer and has not reached the soft ball stage if you are unable to bind the til laddu. As a result, you can put the entire mixture on low heat in the pan.
Until the soft ball stage, stir and simmer for a few minutes. The test I indicated in the preceding step-by-step guide should be used to check
