TILAACHE LAADOO (Sesame Laddoo)

Name: TILAACHE LAADOO (Sesame Laddoo)
Total time: 600 s
Yield: 62 Laadoo
Cuisine: Indian
Ingredients: 2 1/2 cup Polished/Unpolished Til (Sesame Seeds …. 250 gm); 1 cup Shengdaane (Raw Peanuts …..100 gm); 1/2 cup Phutaanyachi Daal (Roasted Split Bengal Gram ….. 50 gm); 3/4 cup Dessicated Coconut (50 gm); 4 tsp Cardamom powder; 250 gm Chikki cha Guul (Sticky jaggery available during Sankrant; 60 gm Chemical Free/Normal Jaggery (approx 1/2 cup + 2 tbs); 2 tsp Homemade Ghee (Clarified Butter)

Pooja M. Pandit @pan_poo_

#sesamepeanut
Makar Sankrant is a festival celebrated in Maharashtra in the month of January. It is a festival celebrating the solar cycle and almost falls on the same Gregorian date every year, i.e. 14 January. Quite rarely does the date shift by a day for a year.

The festivities associated with Makar Sankrant are known by various names such as Maghi / Lorhri by North Indian Hindus and Sikhs, Makara Sankranti / Pedda Pandaga in Andhra Pradesh, Karnataka and Telangana, etc. In some states, you can find social festivities during this time like kite flying, dances, fairs, colourful decorations, bonfires, feasts, etc.

This is the time of the year, when sesame and other food stuff known for their heat are consumed to combat the chilli winters. Though nowadays the winters are no longer that severe as before in some states. Just like this laadoo, the sesame seeds are used to prepare vadis or chikki by some. Each state and community has their own traditional recipe for the same.

In Maharashtra, it is during this festival that the programme of Haldi Kunku is held in homes, when women are invited and Haldi and Kunku are applied and these laadoo are distributed alongwith some til halwa. Aster flowers and a small useful gift article too is distributed to the visiting women.

Pooja M. Pandit @pan_poo_

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Ingredients

10 min

62 Laadoo

2 1/2 cupPolished/Unpolished Til (Sesame Seeds …. 250 gm)
1 cupShengdaane (Raw Peanuts …..100 gm)
1/2 cupPhutaanyachi Daal (Roasted Split Bengal Gram ….. 50 gm)
3/4 cupDessicated Coconut (50 gm)
4 tspCardamom powder
250 gmChikki cha Guul (Sticky jaggery available during Sankrant
60 gmChemical Free/Normal Jaggery (approx 1/2 cup + 2 tbs)
2 tspHomemade Ghee (Clarified Butter)

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Steps

10 min

1

To make Tilaache Laadoo, start with dry roasting the sesame seeds on low to medium heat for about 6-7 minutes, stirring constantly.
2

As soon as you notice a slight change in colour and the sesame become crunchy (to be tested by eating a few), transfer them to a container.
3

Next, dry roast the raw peanuts till dark spots appear on them and they emit a roasted aroma.
4

Cool down the peanuts and peel them. Crush them slightly using a mortar and pestle.
5

Dry roast the dessicated coconut on low heat for about a minute.
6

Crush the roasted split bengal gram too, slightly with a mortar and pestle. You can opt to keep them whole.
7

Add the crushed peanuts and bengal gram to the roasted sesame. Add the cardamom powder as well as the roasted dessicated coconut and mix well.
8

Chop the chikki cha guul with a knife. This step is necessary as pieces melt uniformly when heated rather than the in the whole form.
9

Heat a kadhai or a pan and add homemade ghee to it. When it heats up, add the chopped chikki cha guul and stir continuously. Melt it on low heat.
10

When it is half melted, add the chopped chemical free jaggery and stir till all of it melts still keeping the heat low.
11

After all the jaggery has melted and it starts boiling a little, simmer further for about 4-5 minutes stirring constantly.
12

To check whether the jaggery is apt for the laadoo, fill some water in a glass saucer/dish.
13

Scoop 1/4 tsp of the melted jaggery in a spoon and pour it in the dish.
14

Start collecting it together with your fingers and form a ball.
15

When the ball stiffens in your fingers, heat it on the glass dish with a slight force. If you get the sound of a pebble hitting a glass, it indicates that the jaggery is perfectly melted.
16

Increase the flame to medium and stir for a minute.
17

Switch off the flame and immediately add to it the entire roasted mixture. Mix well.
18

When the mixture is hot itself, grease your fingers and palms with some melted ghee and immediately form laadoo of desired sizes.
19

Let them sit in the plate for an hour or two. Then, store in an airtight container and serve the delicious Tilaache Laadoo during Makar Sankrant festivities!

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Pooja M. Pandit @pan_poo_

on January 12, 2019 17:10

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!