Tilgul Laddu

Name: Tilgul Laddu
Yield: 19-20 ladoo
Cuisine: Indian
Ingredients: 1 cup polished white sesame seeds; 1/2 tsp dry roasted poppy seeds; 1 cup jaggery grated or powder; 2 tbsp (optional) homemade kesar milk masala powder; 1 tsp cardamom powder; 3/4 roasted peanut powder; as per needed Ghee

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#HFS
To celebrate Makar Sankranti, Maharashtra prepares traditional 'Gul Poli', Tilgul Vadi or Tilgul Ladoo. The basic ingredients Jaggery and Sesame keep the body warm and provide the required amount of nutrition during the cold season.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

19-20 ladoo

1 cuppolished white sesame seeds
1/2 tspdry roasted poppy seeds
1 cupjaggery grated or powder
2 tbsp (optional)homemade kesar milk masala powder
1 tspcardamom powder
3/4roasted peanut powder
as per neededGhee

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Steps

1

Roast the sesame seeds in nonstick pan on low-medium heat for 3 to 4 minutes or until they start to release aroma. Then remove roasted sesame seeds and roast poppy seeds for 1 minute.
2

Roast the peanuts and then grind in a Mixer to a fine powder. Grind roasted sesame seeds and poppy seeds to a coarsely powder.
After grinding combine well sesame seeds, poppy seeds, peanut powder, grated jaggery, cardamom powder in a bowl.
3

Then grind this mixture in the mixie or blender for 1 to 2 minutes into a fine powder. Remove the mixture into a bowl or plate. Add 2 tbsp saffron milk masala powder and mix.
4

Apply ghee on the palm of the hand. Take some of the laddu mixture on the palm of your hand and roll your palm to form a lemon shaped round laddu.