Thursday, 12 January 2017

TIL SHENGDANA LADOO / SESAME SEEDS PEANUTS LADOO / तीळ शेंगदाणा लाडू

Warm wishes to all for Makar Sankranti.

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.


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.

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.


7.       The mix will start to bubble and frothing on top.

8.       Keep a close watch on it.




9.       When the mix starts to get a little syrupy add in the til seeds and peanuts.

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.


12.   Mix it all in immediately.

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.


16.   Keep them on a greased plate or they may stick to the bottom.

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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