Til is one of the most popular oil seeds which is consumed during winter. It is healthy and nutritious and full of good fats, and it is naturally warm in nature which makes it suitable for consumption during the cold winter months.
Many delicious and tasty desi dishes are made with tiny little til seeds.
Today, I am sharing the traditional recipe of til khoya ke laddu, which is a popular winter delicacy, specially prepared on Makar Sankranti. The recipe is very simple and easy. In this recipe, I have used unpolished white til (sesame seeds) which is more nutritious than polished til.
Ingredients for 30 laddus
- Til (sesame seeds ) – 250 gm
- Homemade Khoya (milk solid) – 250 gm
- Powdered sugar – 250 gm
- Almonds – 10 to 15
- Cardamom powder – ¼ tsp
- Take the til in a big plate and if there are any tiny stones, pick them out from it.
- If you find til is very dirty then it is better to rinse til with water and sun-dry it.
- In a heavy bottom kadhai (wok), roast the til on medium flame until they turn crunchy and golden in colour.
- Switch off the flame, transfer til to the plate and let it cool.
- Coarsely pulse grind the til seeds.
- Finely chop the almonds.
- Make khoya with 1.25-litre full cream milk.
- Roast khoya for 4 to 5 minutes, it will turn light golden in colour.
- Add powdered sugar to khoya, mix it properly and switch off the flame.
- Add powdered til, cardamom powder and chopped almonds. Mix properly.
- When the mixture is slightly warm, take sufficient portion in your palms and shape it into a small lemon sized ball by gently pressing it as you give it a round shape.
- Soft and smooth til ke laddu are ready to celebrate Makar Sankranti.
- Til khoya ke laddus do not have a long shelf life, so after two days keep in the refrigerator and enjoy for 8 to 10 days.
Please see my other til ki recipes