Til Gud Ghya Godd Godd Bola.
Happy Makar Sankranti to fellow bloggers.
Til laddoos happen to be my second favorite after Churma Undo (Wheat Four Ladoos). But I only prefer the ones which have the right amount of stiffness. I myself have no experience in making these ladoos so the next thing was to log in Aayi's recipes. It happens to be the first site that I look for any recipe. Luckily I got the recipe.
I followed Shilpa's recipe but used only half the quantity of the original recipe as I usually do when I fear that I may mess it up. But to my surprise I got perfect Til laadoos. They were neither too soft nor rock hard. Just perfect.
White Til (Sesame) - 1/2 cup
Cashewnuts - 1 tbsp roasted and coarsely powdered (optional)
Jaggery - 1/3 cup (1/4 cup according to original recipe)
Wash Til well. Drain all water and spread the til on a kitchen paper and let it dry for 15-20 mins. Then fry the til on a medium flame till they pop up and lend a nice aroma. Keep aside.
In another pan take the Jaggery and add 2 tbsp of water and put it on a medium flame. Keep stirring.
Take some water in a plate and put a drop of melted jaggery in the water. If it stays as a drop then the jaggery is ready. (If not heat for some more time.)
Now add the roasted til ,cashew nuts and cardamom powder. Switch off flame and mix well.
Take a big spoonful of the mixture on a plate and keep the remaining covered.
Grease palms with ghee and make small balls of 1 inch diameter.
The mixture is very hot at this stage so be careful. I almost burnt my palms so came up with one more tip.
Take a small spoon and spoon out small portions from the big spoon separately on a plate. Let it cool for a minute and then shape the individual portions into ladoos.
Repeat the procedure. Dont keep the mixture for long as it hardens quickly.
I could make 29 small ladoos from 1/2 a cup of til.
If you find making ladoos difficult press the mixture on a plate. Cut into desired shapes and make chikkis.
Thanks a lot Shilpa.