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Til Ladoo, also known as sesame ladoo, is a traditional Indian sweet made with roasted sesame seeds and jaggery. It is especially popular during Makar Sankranti and Lohri, symbolizing warmth and prosperity in the winter months.
The nuttiness of sesame perfectly complements the deep, earthy sweetness of jaggery. Apart from their delightful taste, these ladoos are packed with nutrients—calcium, iron, healthy fats, and natural energy boosters—making them both festive and healthy.
Til Ladoo is simple to prepare and stores well for weeks, making it a perfect make-ahead treat for your family.
Dry roast sesame seeds in a pan over medium flame for 4–5 minutes until they turn light golden and aromatic. Set aside.
In the same pan, heat ghee and add jaggery. Cook on low flame until it melts and forms a thick, sticky syrup (soft-ball stage: drop in water, it should form a soft ball).
Switch off the flame. Immediately add roasted sesame seeds, cardamom powder, and nuts (if using). Mix quickly.
While still warm, grease your palms with ghee and shape into small ladoos. Work fast, as the mixture hardens quickly.
Cool completely before storing in an airtight container.
Roast sesame on medium heat only—burnt sesame tastes bitter.
Always check jaggery syrup consistency—overcooked syrup makes ladoos hard.
If mixture cools and hardens, reheat gently to soften before shaping.
Add crushed peanuts or desiccated coconut for variation.
Store in an airtight container at room temperature for 2–3 weeks.
Traditional taste comes from jaggery, but sugar can be used—though it makes ladoos less healthy.
This happens if jaggery syrup is overcooked. Aim for soft-ball stage.
Yes, but ghee enhances flavor and prevents sticking.
Yes—rich in calcium, iron, and energy. Just make smaller ladoos for easy eating.
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