Intro: A Bite of Winter Warmth
In every Indian home during Makar Sankranti, the kitchen fills with the nutty aroma of sesame roasting and the sweet caramel smell of jaggery melting.
As kids, we used to gather around the big brass pot, waiting to roll hot sticky ladoos between our palms, giggling when we burned our fingers a little because we couldn’t wait.
Til ke Ladoo are not just sweets — they are tiny bundles of tradition, warmth, and love shared between generations.
Ingredients:
1 cup sesame seeds (til)
¾ cup jaggery (gur), grated
1–2 tbsp water
1 tsp cardamom powder (optional)
2 tsp ghee (for greasing palms)
Steps to Make Til Ke Ladoo:
1. Roast the Sesame Seeds
Dry roast sesame seeds on low flame until golden and aromatic.
Keep stirring to avoid burning. Set aside to cool.
2. Prepare the Jaggery Syrup
In a heavy pan, melt jaggery with 1–2 tbsp water.
Cook until you get a sticky, soft-ball stage (test by dropping a little syrup in cold water — it should form a soft ball).
3. Mix and Roll
Quickly add roasted sesame seeds and cardamom powder.
Mix well.
Grease your palms with ghee.
While the mixture is still warm, take small portions and shape into round ladoos.
Serving Suggestions:
Best enjoyed fresh, during winter evenings
Store in airtight container for up to 2 weeks
Why I Love It
Because Til ke Ladoo are warmth you can hold in your hand — simple, pure, nourishing bites of winter.
The Pinch of Masala 