Til Gud Ladoo

1. 1
   roast · ~4 min

   Roast the sesame seeds.

   1.Heat a heavy-bottomed pan over low flame.

   2.Add 1 cup white sesame seeds and dry roast, stirring continuously.

   3.Roast until seeds turn light golden and release a nutty aroma, about 3 to 4 minutes.

   4.Transfer roasted seeds to a plate and let them cool completely.

   TIPKeep the flame on low — sesame seeds burn quickly and turn bitter.
2. 2
   prep · ~2 min

   Prepare the jaggery.

   1.Check the jaggery for any hard lumps or impurities; chop or grate finely.

   2.Measure 0.75 cup tightly packed grated jaggery and keep ready.

   TIPUse soft, fresh jaggery that hasn't crystallized. Hard jaggery won't bind as well.
3. 3
   mix · ~3 min

   Combine jaggery, cardamom and ghee.

   1.In a large mixing bowl, take the cooled roasted sesame seeds.

   2.Add the grated jaggery and crushed cardamom powder.

   3.Add 1 teaspoon ghee.

   4.Mix everything thoroughly with your fingers, pressing and rubbing the mixture so the jaggery breaks down and starts releasing its moisture.

   TIPThe warmth of your hands helps the jaggery soften and bind. Mix for at least 2 to 3 minutes.
4. 4
   assemble · ~5 min

   Shape into ladoos.

   1.Take a small handful of the mixture and press it firmly between your palms.

   2.Roll into smooth, round balls about the size of a lemon.

   3.Place each ladoo on a clean plate. Repeat with the remaining mixture.

   TIPIf the mixture feels too dry and crumbly to bind, warm it gently in the pan for 30 seconds on the lowest flame.
5. 5
   rest · ~20 min

   Let the ladoos set.

   1.Let the shaped ladoos rest at room temperature for 15 to 20 minutes.

   2.The ladoos will firm up slightly as the jaggery cools and sets.

   TIPDo not refrigerate immediately — jaggery can harden and turn brittle in the fridge.

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