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A traditional Maharashtrian sweet made for the Makar Sankranti festival. These delightful sesame and jaggery balls are nutty, chewy, and packed with winter warmth. A simple, wholesome treat that symbolizes peace and togetherness.
Roast Seeds and Nuts
Prepare Jaggery Syrup
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A traditional Maharashtrian sweet made for the Makar Sankranti festival. These delightful sesame and jaggery balls are nutty, chewy, and packed with winter warmth. A simple, wholesome treat that symbolizes peace and togetherness.
This maharashtrian recipe takes 30 minutes to prepare and yields 8 servings. At 253.93 calories per serving with 5.49g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Combine and Shape Ladoos
Cool and Store
Mix in 1/4 cup of roasted desiccated coconut along with the sesame seeds for a different texture and flavor.
Incorporate 2-3 tablespoons of finely chopped almonds or cashews for extra crunch.
Add a pinch of dry ginger powder (sonth) or nutmeg powder along with the cardamom for a warmer, spicier note.
Substitute the ghee with an equal amount of coconut oil to make the recipe fully vegan.
In Ayurveda, both sesame seeds and jaggery are considered 'warming' foods (ushna). They generate heat in the body, making this an ideal snack for colder months.
Sesame seeds are an excellent source of calcium, magnesium, and zinc, vital for bone health. Jaggery is a good source of iron, which helps prevent anemia.
Sesame seeds and peanuts are packed with monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in managing cholesterol levels.
The combination of jaggery (simple carbohydrates) with the protein and fats from seeds and nuts provides a quick yet sustained release of energy, making it a great snack.
One Tilgul Ladoo (approximately 25g) contains around 120-140 calories, primarily from the jaggery, sesame seeds, and peanuts.
Yes, in moderation. It's considered a healthier sweet because it's made with unrefined jaggery (rich in iron), sesame seeds (calcium and healthy fats), and peanuts (protein). However, it is calorie-dense and high in sugar, so portion control is key.
This happens when the jaggery syrup is overcooked, past the soft ball stage to the hard ball or brittle stage. The water test is essential to prevent this. Cook only until a soft, pliable ball forms in the water.
This is a sign that the jaggery syrup was undercooked and did not reach the soft ball stage. The syrup didn't have enough structure to bind the ingredients together.
Absolutely. Black sesame seeds will give the ladoos a deeper, nuttier, and slightly more intense flavor. The color will also be much darker.
Store them in a clean, dry, airtight container at room temperature. They will stay fresh for up to 3 weeks.