Sesame Jaggery Ladoo

Name: Sesame Jaggery Ladoo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 servings
Cuisine: indian
Ingredients: 1.5 cup sesame seeds (white, hulled); 0.75 cup jaggery (grated or powdered, preferably soft date or sugarcane jaggery); 1 tsp ghee (plus extra for greasing palms); 1 pinch cardamom powder; 2 tbsp water (for melting jaggery)

RATING

0.0/5

TASTE SCORE

8/10

Nutty, roasted sesame seeds bound with earthy melted jaggery and shaped into rustic, chewy-sweet balls. A winter staple across Indian kitchens, these ladoos come together in under 30 minutes and deliver a satisfying crunch with every bite.

PREP

COOK

15m

SERVES

2 PIECES

185 cal

SERVINGS

INGREDIENTS

For 10 servings

1.5 cupsesame seeds · white, hulled¾ cupjaggery · grated or powdered, preferably soft date or sugarcane jaggery1 tspghee · plus extra for greasing palms1 pinchcardamom powder2 tbspwater · for melting jaggery

NUTRITION · PER SERVING

185

CALORIES · 2 PIECES

Protein4g · 9%

Carbs20g · 43%

Fat11g · 54%

Fiber3g

Sugar15g

Saturated fat2g

Cholesterol1mg

Sodium7mg

Potassium259mg

Phosphorus142mg

How we calculate →

METHOD · 7 STEPS

roast · ~5 min
Dry roast the sesame seeds.
Place a heavy-bottomed pan over low heat. Add the sesame seeds and dry roast, stirring continuously, until they turn a shade darker and release a nutty aroma — about 5 minutes. They should not brown too much. Immediately transfer to a plate and let them cool.
prep · ~1 min
Coarsely grind the roasted sesame.
Once the sesame seeds are cool to touch, pulse them in a mixer grinder a few times until coarsely ground. You want texture, not a fine powder. Set aside.
boil · ~5 min
Make the jaggery syrup.
In the same heavy pan, add the grated jaggery and 2 tablespoons of water. Place over medium heat and let the jaggery melt completely, stirring occasionally. Once melted, let it bubble for 2 minutes until it reaches a soft-ball consistency (when a drop in cold water forms a soft, malleable ball).
mix · ~2 min
Combine sesame with the jaggery syrup.
Reduce the heat to low. Add the coarsely ground sesame seeds and cardamom powder to the jaggery syrup. Mix vigorously with a spatula until everything comes together into a cohesive, slightly sticky mass. Turn off the heat.
mix · ~4 min
Add ghee and let the mixture cool slightly.
Add the teaspoon of ghee to the mixture and stir once more. Transfer the mixture to a greased plate and let it sit until it is cool enough to handle comfortably (about 3-5 minutes). Do not let it cool completely, or it will harden and crumble when shaped.
assemble · ~5 min
Shape into ladoos.
Grease your palms with a few drops of ghee. Pinch off small portions of the warm mixture and roll them firmly between your palms into smooth, crack-free balls about the size of a small lime. Work quickly while the mixture is still warm.
rest · ~20 min
Let the ladoos set.
Place the shaped ladoos on a clean plate without touching each other. Let them cool completely at room temperature. They will firm up as the jaggery sets — about 20 minutes.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use white hulled sesame seeds for the best texture and even roasting.
2
Roast sesame seeds on low heat, stirring constantly, to prevent burning and bitterness.
3
Cool the roasted seeds completely before grinding to avoid clumping.
4
Test jaggery syrup for soft-ball consistency: drop a bit into cold water; it should form a soft, pliable ball.
5
Work quickly while shaping ladoos — the mixture hardens as it cools.
6
Grease palms generously with ghee to prevent sticking and get smooth balls.
7
Store in an airtight container at room temperature for up to 2 weeks.