Tilor Laru

Prepare the Jaggery Syrup

• In the same heavy-bottomed pan, combine the grated jaggery and water over low heat.
• Stir until the jaggery completely dissolves.
• Increase the heat to medium and bring the syrup to a boil. Cook for 3-5 minutes, stirring occasionally, until it thickens and becomes frothy.
• To check for the correct consistency (soft ball stage), drop a small amount of the syrup into a bowl of cold water. It should form a soft, pliable ball that you can easily shape with your fingers. If it dissolves, cook for another minute and test again.

Combine and Shape the Larus

• As soon as the syrup reaches the soft ball stage, turn off the heat. Immediately add the ground sesame powder to the pan.
• Using a spatula, mix vigorously and quickly to combine everything into a uniform, sticky mixture.
• Allow the mixture to cool for just 1-2 minutes, until it is warm enough to handle without burning your hands.
• Grease your palms with a little ghee. Take a small, lemon-sized portion of the mixture and roll it firmly between your palms to form a tight, smooth ball.
• Work quickly as the mixture will harden as it cools.

Cool and Store

• Place the prepared larus on a greased plate or a tray lined with parchment paper to prevent sticking.
• Let them cool at room temperature for at least an hour, during which they will firm up.
• Once completely cool, store the Tilor Laru in an airtight container. They will stay fresh for up to 3 weeks.