TIL LADOO – Makar Sankranti special

Take a strainer wash the white sesame seeds in running tap water, let the water drain.

Now take a pan dry roast the sesame seeds on low flame until they start popping. You will also notice a slight change in the colour too. Keep it aside in a plate.

In the same pan dry roast the dry coconut till light brown, keep it aside.

Now dry roast the peanuts, once done peel the skin and crush the roasted peanuts.

Mix all the above roasted ingredients and keep it aside.

Now take a kadai, add water and chopped jaggery. Let it melt.

To check the consistency of the syrup, put ½ tsp jaggery syrup in a plate with little water. You should be able to make a small ball, and just throw it on the cooking platform, you will hear a light sound. That means the consistency of the syrup is perfect.

Now add the roasted ingredients in the jaggery syrup, add cardamom powder and ghee. Turn off the flame.

Remove the mixture in a plate, wet your palms with ghee and start making the ladoos.

Keep the ladoo’s in a plate, do not overlap the ladoos.

Once it cools you can store it in an air tight container.

Makar sankrati special til ladoos are ready.

****How hard you want to make the ladoos depends upon the consistency of the jaggery syrup, if you heat it further, it will make the ladoos hard. Choice depends upon your family’s preference.