Warm wishes to all for Makar Sankranti.
Til gul ghya ani god god bola.
2.
Also roast the
peanuts and remove skin. Pound them lightly if you like. Just lightly crush
them, do not powder.
3.
Next day in a
heavy bottomed pan add the jaggery and water along with ghee.
4.
Keep it soaking
for 15 – 20 min.
7.
The mix will
start to bubble and frothing on top.
9.
When the mix
starts to get a little syrupy add in the til seeds and peanuts.
12.
Mix it all in immediately.
16.
Keep them on a
greased plate or they may stick to the bottom.
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Til gul ghya ani god god bola.
TIL SHENGDANA LADOO / SESAME
SEEDS PEANUTS LADOO / तीळ शेंगदाणा लाडू
INGREDIENTS
Til / sesame seeds
|
250 gms
|
Gul / jaggery grated
|
250 gms
|
Water
|
¼ cup
|
Peanuts
|
100 gms
|
Ghee / clarified butter
|
½ tbsp
|
METHOD:
1.
Before you
start one day in advance make sure you dry roast the sesame seeds.
5.
Now switch on
the flame. While making these make sure you are not distracted doing anything
else.
6.
On a slow heat
allow the jaggery to melt. Keep on breaking the lumps if any continuously.
8.
Keep a close
watch on it.
10.
The more you boil
your jaggery syrup the tougher and heavier your laddoos are going to be, so do
not cook the syrup too much.
11.
You can also
add pandharpuri dale / roasted chana dal and grated roasted dry khopra /
coconut if you like.
13.
While still hot
take spoonfuls of the mix and roll them into marble sized laddoos / balls. You can
use gloves if you like.
14.
If the mix
cools, it will harden and be difficult to roll.
15.
Use water to
moisten your hands or ghee while rolling them to prevent the mix from sticking
to your hands.
17.
You may have to
heat the bottom of the pan once again just enough to lightly melt the jaggery
and loosed any mix hardened at the bottom.
18.
When cool store
in an air tight jar.
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