sesame laddusImage Credit source: khanakhakejaana
If you get sesame laddus in winter, it is a pleasure. There is a tradition of making Tilakut even on festivals falling in winter, because it is not only connected with religiosity but also with health. Along with taste and nutrition, a lot of love from mother, grandmother and grandmother is also hidden in sesame laddus. Both jaggery and sesame ingredients are hot in nature, hence they also work in providing warmth to the body from within. Due to this the body gets plenty of calcium. Apart from this, it also helps in replenishing iron. The body also gets many other vitamins and minerals from these laddus, which helps in staying healthy in cold weather.
In winter, everyone from adults to children can eat one sesame laddu daily. These laddus not only protect from problems like cold and cough but also provide energy and if you feel like eating something sweet during the day, then sesame laddus kept at home are many times better healthy option than outside sweets. So let’s see the recipe of sesame laddu.
These ingredients will be required
To make laddus, take one and a half times as much sesame seeds as the amount of jaggery you have taken, i.e. if you have 500 grams of jaggery then take at least 700 grams of sesame seeds. This will bind the laddus in a perfect manner. Apart from this, if you also add some nuts like peanuts, almonds, then you can reduce the quantity of sesame seeds. Actually, nuts not only increase the taste but also the nutrient value of laddus. Apart from this, you will need 7 to 8 green cardamoms, two teaspoons of desi ghee.
How to make jaggery laddus?
- First of all, clean the sesame seeds thoroughly so that no fine pebbles remain, otherwise the entire taste of the laddu gets spoiled.
- Place a heavy bottom pan on medium flame, add sesame seeds and fry while stirring continuously. Until it starts giving off a nice aroma and turns light golden.
- Check the sesame seeds with your hands to see if they turn into crumbs immediately when crushed with your hands or not, i.e. there will be crunchiness. Switch off the gas and leave it to cool on the plate.
- When the sesame seeds cool down, put them in a mortar and crush them. Keep them coarse. Due to which some sesame seeds will be converted into powder while some will remain whole.
- If you are adding peanuts, then roast them thoroughly till the rawness goes away and crush them by putting them in the Imamdasta, and also chop all the nuts.
- When sesame and nuts are ready, break the jaggery into small pieces and add 1 spoon of desi ghee in a thick bottomed pan and melt the jaggery while stirring.
- When the jaggery melts completely and the lumps disappear completely, turn off the gas and immediately add sesame seeds to it. Also add cardamom powder, nuts and peanuts. Mix everything well.
- When the mixture cools down a bit, apply ghee on your hands and make laddus and keep them in a plate. Grease the plate with some ghee also. Due to this they will not stick at all.
- At the end, if the mixture is left and the laddus are not binding, then prepare the laddus by adding a little desi ghee or keep them in a separate airtight container.
- When the laddus cool down completely, they become tight. After this, store it in a glass container. These laddus do not spoil for two to three months.