Tilgul Ladoo

Prepare Jaggery Syrup

• In the same pan, add 1 tbsp of ghee. Once it melts, add the grated jaggery and 2 tbsp of water. Cook on a low flame, stirring continuously.
• The jaggery will melt and start to bubble. Continue cooking for 3-4 minutes until the syrup becomes frothy and slightly thick.
• To check for the correct consistency (soft ball stage), drop a tiny bit of the syrup into a small bowl of cold water. It should immediately solidify and form a soft, pliable ball that you can press. If it dissolves, cook for another minute and test again. This step is crucial for chewy ladoos.

Combine and Shape Ladoos

• Once the jaggery syrup reaches the soft ball stage, turn off the heat immediately.
• Quickly add the roasted sesame seeds, crushed peanuts, and green cardamom powder to the syrup. Mix vigorously until everything is well combined.
• Let the mixture cool for only 1-2 minutes. It needs to be hot enough to shape but cool enough to handle.
• Grease your palms with a little ghee. Take a small portion (about 1.5 tablespoons) of the mixture and roll it firmly between your palms to form a tight, round ladoo.
• Work quickly as the mixture hardens as it cools. Place the shaped ladoos on a greased plate or parchment paper.

Cool and Store

• Allow the Tilgul Ladoos to cool completely at room temperature for at least an hour. They will become firmer as they cool.
• Once fully cooled, store them in an airtight container. They will stay fresh for up to 3 weeks at room temperature.