Tilache laddu is made especially during winter season as til and jiggery are warm in nature and help to provide warmth to the body. In konkan tilgul is distributed on Makar Sankranti day on January 14th
- 1 cup White Sesame seeds/Til
- 1 cup Jaggery/Gud
- ¼ cup Roasted channa dal (optional split and ready to eat)
- ½ cup Raw Peanuts
- ¼ cup Ghee/Clarified butter
- ½ teaspoon Cardamom powder
- Roast the sesame seeds and peanuts separately.
- Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big chunks.
- Heat the ghee in a vessel, when hot adds the jaggery.
- The jaggery will liquify and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa dal and cardamom powder.
- Mix well and keep stirring. Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/ladoos, 1 inch in diameter.
- When cool, store it in an airtight container. They will last for more than 2 weeks.
* The jaggery used for making til laddu is specially called "Chikki cha gul". It is meant for making ladoos and is less brittle when cooked. If chikki gul is not available you can use the regular jaggery.