Til Gud | Til Gud ke Laddu - The Whisk Addict - Easy Recipes With A Kick Of Spice

Til Gud | Til Gud ke Laddu

Til Gud is a special Maharashtrian fudgy truffle made during the festival of Makar Sankranti. They are made with a handful of ingredients and are uber delicious. These laddus are made with sesame seeds, peanuts, dried coconut, and cardamom powder. Sweetened with jaggery. These laddus are famously known as Tila che laddu in Maharashtrian language.

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Course: Dessert, Indian Dessert

Cuisine: Gujarati, Indian

Diet: Hindu, Vegetarian

Keyword: Laddu Recipes, Makar Sankrati Recipes

Prep Time: 10

Cook Time: 10

Total Time: 30

Servings: Laddus

Calories: 174kcal

Author: Aayushi Patel

Ingredients

1 Cup Sesame Seeds
½ Cup Peanuts
¼ Cup Descicated Coconut
¾ Cup Jaggery Kolhapuri Jaggery prefreably
1 Tbsp Ghee
½ Tsp Cardamom Powder

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Instructions

In a pan roast sesame seeds, stirring frequently on medium low flame. Let them turn golden and aromatic. Transfer it to a plate.
Next roast peanuts, in the same pan on medium low flame. The peanut skins will start to seperate. Once aromtic and roasted, take them out in a plate.
Now with your hands rub the peanuts to take the skin out. You will have to seperate the peanuts and discard the skin.
Now in the same pan add coconut. Toast it until fragrant. Transfer on a plate.
Reserve a ¼ cup of roasted sesame seeds on the side. Now in a processor, add the roasted sesame seeds, peanuts, jaggery and cardamom.
Pulse until they are powdered. Now add melted ghee.
Pulse again. Take the prepared mix in a mixing bowl. Keep 1 tablespoon roasted seeds on the side for garnish. Now add the leftover roasted sesame seeds and desiccated coconut.
Massage the mix with your hands. This will help release oils from crushed sesame seeds and peanuts.
Once mixed, use a cookie scoop, to make equal sized Til Gud laddus.
Once the laddus are ready, top them with the roasted sesame seeds.

Notes

This recipe yields about 15-16 laddus. If you roll them smaller, can yield about 20 laddus.
This recipe is a no-cook jaggery recipe, so you can skip the Kolhapuri jaggery and add the jaggery powder. The color of these Til Laddus might change with the use of darker jaggery.
Store them in an airtight container for upto 10 days.

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