Til Laddu Recipe

Tanika Mondal

This til laddu recipe, also known as the traditional tiler naru recipe, is a classic Makar Sankranti sweet from Bengal. Made with roasted sesame seeds and nolen gur, it captures the true flavor of winter. Simple ingredients. Authentic taste. A festive must-have in every Bengali home.

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Prep Time 2

Cook Time 15

Rolling Laddus 10

Total Time 30

Servings: 25 Laddus

Course: Dessert, Sweets

Cuisine: Bengali, Indian

Calories: 90

Ingredients Equipment Method Notes

Ingredients

White Til – 500 gm
Jaggery – 500 gm
Peanut – 100 gm
Ghee – 1 tsp
Cardamom Powder – ¼ tsp

Equipment

Heavy-base kadhai A heavy-base pan can hold the temperature for the required slow cooking. Do not cook the jaggery at a high-flame. It gives a poor burnt aftertaste to the laddus.

Method

Step 1 – Sort and Roast the Til: Ensure your till is clean enough without any minute stone pieces. Roast the til on a medium flame for about 2-3 minutes. Keep stiring the til to avoid burning at the base. Remove the til from heat when the seeds turn slightly golden-white.
Step 2 - Roast the Peanuts (optional): Sauté the peanuts for 1-2 minutes separately in a dry pan on medium heat. When the peanut skin turns slightly dark, remove the nus from heat.
Step 2 – Boil the Jaggery: Heat 50ml water with 1 tsp ghee in a thick-base pan. When the water starts boiling, add the jaggery to form a juicy mix. Stir constantly over low flame to avoid sticking at the base or sides. Avoid forming any lumps.
Step 3 – Test the Jaggery Consistency: When the jaggery thickens, put a few drops of the liquid in a bowl of water (at room temperature). If the jaggery drops solidify in water, it is time to cook the roasted sesame seeds in it.
Step 4 – Mix Til with Jaggery: Keep the oven at a low flame during this step. The til laddu mixture is extremely sticky and dries very quickly. If it dries completely, the til and gur sticks firmly to the base. This means the things are burnt and they cannot form aromatic laddus.
Step 5 - Roll the Til Laddus: This is the tricky part of the entire Til ladoo recipe. Grease a plate with ghee all over. Scrape out the sesame-jaggery mixture into the platter or bowl. Now start rolling the laddus in between the palms of your hands.

Notes

It is best to roll the til laddus when the mixture is hot. The sesame-jaggery mix solidifies into hard lumps upon cooling. Give the desired shape to the laddus when they are hot and semi-soft.

Take a part of the mixture to make square til chikkis. It has the same good taste and flavour but is quick and fuss-free to make in 2 minutes.