Til ke laddu is an easy and healthy-ish, 2-ingredient dessert made with sesame seeds and jaggery, perfect for all sweet tooth lovers!
If you’re looking for an easy, healthy-ish dessert, look no further than these sesame and jaggery ladoos or til ke laddu. These are especially popular in the winter, perfect for a cozy night in, when you’re craving something a little bit sweet.
This til ke laddu recipe turns out so good every time, slightly nutty, warm, rich, and sweet!
Simple 2-ingredient Til Ke Laddu is also Healthy-ish
The best part about this recipe is that it is only 2 ingredients!
We’re definitely a family of sweet tooth lovers, so we always keep a few desserts around just when we have a hankering for something sweet.
These til ke laddu are also SLIGHTLY more nutritious than a sugar-laden treat since both sesame and jaggery have some nutritional properties.
- Sesame can be a good source of some healthy fats and fiber
- Jaggery – also known as gur – is a less refined form of sugar, and can help digestive and immune health, when compared to white sugar only.
Rather than reaching for packaged junk, this til ke laddu is the perfect solution for all your sweet cravings!
Recipes you’ll love
If you’re looking for more sweets made with Gur or jaggery, here are some of our favorites:
Ingredients & Notes
- Jaggery or Gur – an unrefined sugar that is dark brown in color. It is usually sold as a solid block, which you can cut into pieces for this recipe. You can even use jaggery powder if you prefer.
- Sesame seeds – we used a combination of black and white sesame seeds for this recipe, but you can also just only white sesame seeds as well.
How to make Til Ke Laddu?
Roast the sesame seeds
On very low heat, add the sesame seeds and roast in a pan for 3-5 minutes. Remove from heat as soon as it is slightly fragrant and a light golden color. Transfer to a plate immediately to stop them from roasting further.
Melt the jaggery
In the same or different pan over low heat, add the jaggery and a couple of tablespoons of water.
If using the whole jaggery, make sure it is broken into similar-sized pieces to make sure it melts at the same time.
Let it cook on low heat until it starts to bubble.
Test the Jaggery
Once it starts to bubble, add a small drop of melted jaggery into a bowl of water. If it forms into a ball, it is ready.
If it spreads in the water, cook for a few minutes.
Add the sesame seeds – mix & cool
Now add the sesame seeds and turn off the heat. Mix until all the sesame seeds are coated with jaggery.
Let the mixture cool slightly (5-10 minutes).
Shape the til ke laddu
Use a small spoon or a small melon scoop to portion the mixture. Take one portion of the mixture and roll it into a ball.
If the sesame seeds are sticking to your hand, oil your hands slightly before handling the mixture.
Once all the laddus are shaped, let them cool completely.
Store at room temperature in an airtight container for 2-3 weeks.
Tips and Serving Suggestions
- These til ke laddu can be stored in an airtight container at room temperature 2-3 weeks.
- Make sure to test the jaggery before adding in the sesame seeds. Add a drop of the syrup to water. If it hardens into a ball, it is ready to use.
- The jaggery is sticky before it cools and hardens. Oil your hands if you find that the laddus are too sticky to handle.
- Jaggery or Gur is a unique ingredient. You can find it at lots of Indian/Pakistani grocery stores or even online such as on Amazon. It is usually sold in blocks, but you can also use jaggery powder for this recipe.
Once the liquid jaggery starts to bubble, add a small drop of melted jaggery into a bowl of water. If it forms into a ball and hardens, the syrup is ready.
The temperature of the jaggery/gur is important in this recipe. If the gur/jaggery is too hot it will not keep the shape of the ladoos and if it is too cold, it will be difficult to shape the ladoos.
Recipes you’ll love
If you’re looking for more sweet Indian snack recipes, here are some of our favorites:
- Cake Rusk: Twice-Baked Cake Biscuits
- Nankhatai: Cardamom Shortbread Cookies
- Shakarpara: Bite-sized Sugar Cookies (With Air-Fryer Option)
- Thepla: Wheat Flour & Brown Sugar Cookies (with Air Fryer Option)
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Til ke laddo
Ingredients
- 1 cup jaggery
- 1 cup sesame seeds
Instructions
- On very low heat, add the sesame seeds and roast in a pan for 3-5 minutes. Remove from heat as soon as it is slightly fragrant and a light golden color. Transfer to a plate immediately to stop them from roasting further.
- In the same or different pan over low heat, add the jaggery and a couple of tablespoons of water.
- If using whole jaggery, make sure it is broken into similar-sized pieces.
- Let it cook on low heat. Once it starts to bubble, add a small drop of melted jaggery into a bowl of water. If it forms into a ball, it is ready.
- If it spreads in the water, cook for a few minutes.
- Now add the sesame seeds and turn off the heat. Mix until all the sesame seeds are coated with jaggery.
- Let the mixture cool slightly (5-10 minutes).
- Use a small spoon or a small melon scoop to portion the mixture. Take one portion of the mixture and roll it into a ball.
- If the sesame seeds are sticking to your hand, oil your hands slightly before handling the mixture.
- Once all the ladoos are shaped, let them cool completely.
- Store at room temperature in an airtight container for 2-3 weeks.