Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients
White sesame seeds - 3 cups
Jaggery - 1 1/2 cups
(usually jaggery required for Tilgul is stickier than the normal one and called 'chikkicha gul' in Marathi. ),
1/4 cup peanuts
cardamoms
Ghee: 1 tbsp
Preparation
- Roast sesame seeds over medium heat. When they turn slight golden, remove and keep aside
- .Roast peanuts, remove the skin and powder them.
- In a clean heavy-bottomed, nonstick pan, heat jaggery over medium heat.
- Add 1 teaspoon ghee into it. After some time, it starts bubbling up and changes to light red. Pour sesame seeds, peanuts and cardamom powder immediately and mix well.
- This mixture is little sticky and thick.Rub some ghee to the palm of your hands.
- When the mixture is still hot, take some in your palm. Roll into 1 inch diameter ball. If the mixture gets cold, heat again to make the rolling easier.
- Make all the laddus and let them cool. They turn hard and crisp once cool. Store in an airtight container.
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