TIL GUR-LADDU/ SESAME SEED-JAGGERY LADDU ( MAKAR SANKRANTI SPECIAL)

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TIL GUR-LADDU/ SESAME SEED-JAGGERY LADDU/ तिल और गुड़ के लडडू

The festivals of LOHRI, PONGAL BIHU AND MAKAR SANKRANTI have the same significance, as all these festivals are related to the harvest of crops in almost all the states of India as the theme of UNITY IN DIVERSITY reverberates throughout the country. These festivals have some common specialities like tradition, good food and pray to the Sun God with the offerings of til or sesame seeds

WHAT IS THE SIGNIFICANCE OF TIL OR SESAME SEEDS ON LOHRI AND MAKARSANKRANTI ?

Sesame or til holds special significance during Makar Sankranti is revered as the grain par excellence and is eaten and given away in daan. As per Hindu mythology the god Yama blessed the sesame seed and hence they are regarded as the symbols of immortality.

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BENEFITS OF SESAME SEEDS/TIL

Loaded with oil these tiny seeds are the oldest condiments which have been blessed to the mankind by the nature. These wonder seeds provide essential oils enriched with vitamins, minerals and the antioxidants.These must be added in the diet for good health of hair, skin and the bones. These seeds are vital source of fibres and lower the bad cholesterol and the risk of heart problems and high BP. These seeds must be consumed regularly during winter season

Prep time – 5 min
Cook time – 15 min
Ready in – 30 min
Cuisine – Indian
Type – Traditional Indian Sweets
Author – Bharti Dhawan

ALL WE NEED TO MAKE TIL-GUD LADDU

• Safed Til /White sesame seeds – 200 gms
• Kaju Tukra/ Broken cashew nuts – 25 gms /2 tbsp
• Dessicated Coconut – 25 gms /2 tbsp
• Gud/jaggery – 250 gms
• Desi ghee – 2 tsp
• Water – 1/4 cup
• Green cardamom powder – 1 tsp

STEP BY STEP TO MAKE TIL-GUD KE LADDU

1- Keep a nonstick kadahi on flame and dry roast till by stirring continuously. When done, keep aside

2- Next, dry roast kaju/cashew and keep aside

3- Next, dry roast dessicated coconut and keep aside

  • Dry roasting should be done at medium flame by stirring continuously to avoid burning. Even colour should not be changed but you should feel the nutty smell of the above three

4- Next, grind coarsely the kaju tukra and half quantity of til. Keep aside the remaining half quantity to use later

5- In the same kadahi, add ghee and allow to melt. Add gur/jaggery and water. Allow the gur to melt

6- Stir continuously the gur syrup. Add cardamom powder at this stage.

7- After 3-4 minutes do the water test. Drop a little syrup into the water bowl. If it spreads at the bottom there is to give some more seconds for boiling. The syrup should be set into a softball at the bottom

8- When you find the syrup reaches at this stage, immediately switch off the flame and add the 3 dry roasted ingredients. Also, add the remaining til which we did not grind. Mix everything immediately otherwise the gur will become hard

9- Transfer the mix on a greased thali. When cooled a little, make medium-sized laddus with greased hands(you will have to work fast because gur starts getting hard as cools)

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